Here's a tasty frosting-filled snack cake that is like Twinkies, but better!
Prep Time1 hourhr
Cook Time15 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert
Keyword: Gluten Free
Servings: 24
Author: Rachel
Ingredients
1 1/2cupsBetter Batter all-purpose flour*
4Tbspgluten-free corn starch
1 1/2cupswhite sugar
1Tbspbaking powder
1tspsalt
1/2cupcoconut oil
3/4cupcold water
1tspvanilla extract
7largeeggsseparated
Cooking Spray
2TbspBetter Batter all-purpose flour*
1/2cupmilk substituteI used almond milk, plain
1/2tspvanilla extract
1/2cuporganic vegetable shortening
1/2cupwhite sugar
Instructions
Preheat oven to 350 degrees. Spray muffin tins (or a canoe pan) with cooking spray and set aside.
Using an electric mixer, beat egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.
Combine the Better Batter all-purpose flour, corn starch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined.
Add oil, water, vanilla extract, and egg yolks. Beat on medium speed until smooth.
Using a spatula, gently scoop 1/3 of the egg whites into the batter. Mix on low speed until combined. Repeat with the other two thirds of egg whites.
Spoon the batter into the pan(s), filling the wells about 2/3 full.
Bake for about 13-15 minutes or until cakes are golden brown and starting to pull away from the sides of the pan. (Cakes will puff up when cooking, but will settle down as they cool.)
Cool the cakes in the pan for 5 minutes, then gently remove from the pan using a dull knife around the edges to slide them out of the pan.
Allow cakes to cool, flat side down, directly on the cooling rack.
To make the filling: heat the 2 Tbsp flour and almond milk in a small saucepan over medium heat, stirring constantly.
When the mixture becomes a paste, about 5 minutes, remove from heat and allow to cool for 1 minute. Stir in the vanilla extract.
Place a piece of plastic wrap directly onto the surface to prevent a skin from forming and set aside to cool completely.
With an electric mixer, cream the shortening and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.
Use a pastry bag with a round tip to fill the cakes. Place the tip about halfway into the bottom of the cake and squeeze gently. (You can see the cake plump up when it's full.)
Notes
Recipe adapted from an adaptation of a King Arthur Flour's recipe. Better Batter All-Purpose Flour Mix is available at: http://www.betterbatter.org. You can also use any Gluten Free Flour Mix.