Homemade Organic "Twinkles"
We all have fond memories of Twinkies, right? But the thought of eating those processed cakelets filled with high fructose corn syrup (not to mention lots of ingredients you can't even pronounce...) sounds horrible. Baking your own with organic local ingredients? Now you're talking! This recipe delivers a moist vanilla shell that is tender, yet strong enough to hold the delicious, marshmallow-y filling that brings back all of the nostalgic feelings of childhood. While we haven't figured out how to safely ship these in our boxes just yet, we knew we had to share this recipe for those of you looking to bake up a childhood memory.
Vanilla Twinkles
(adapted from Williams Sonoma)
Ingredients:
For the cake:
1 cup plus 2 Tbs.organic pastry flour**
1 teaspoon baking powder
1/4 teaspoon salt, heaping
1/2 cup organic milk
1 1/2 tsp. organic vanilla extract
1 whole egg plus 1 egg white, organic
8 Tbs. (1 stick) unsalted organic butter
3/4 cup plus 2 Tbs. organic sugar
For the filling:
2 organic egg whites
2/3 cup organic sugar
1/4 cup organic light corn syrup
Pinch of salt
2 teaspoons organic vanilla extract
**No organic pastry flour? Feel free to substitute cake flour. No cake flour? You can use all purpose, though the cake will not be quite as light.
Directions:
Have all the ingredients at room temperature.
Preheat an oven to 325°F. Generously grease and flour an 8-well cream boat pan (alternately you can use cupcake pans or some type on mini cake pan)
To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, stir together the milk and vanilla; set aside.
In another small bowl, lightly whisk together the egg and egg white; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the sugar and continue beating until light and fluffy, about 5 minutes more. Add the egg mixture in two additions, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter among the wells of the prepared pan. Bake until the cakes spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakes cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely.
Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.
Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cake. Gently squeeze the filling into the cake while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cake over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakes and filling.
Preheat an oven to 325°F. Generously grease and flour an 8-well cream boat pan (alternately you can use cupcake pans or some type on mini cake pan)
To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, stir together the milk and vanilla; set aside.
In another small bowl, lightly whisk together the egg and egg white; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the sugar and continue beating until light and fluffy, about 5 minutes more. Add the egg mixture in two additions, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter among the wells of the prepared pan. Bake until the cakes spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakes cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely.
Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.
Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cake. Gently squeeze the filling into the cake while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cake over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakes and filling.