Twinkie Cakes

Good morning folks!  What a beautiful morning we are having here in PA.  The birds are singing, the air is just crisp not ridged and there is a sure promise that spring is around the corner.

Yesterday I was in the kitchen just playing with a new tool I found down in Reading, PA at the China and glass store.  I love that place.  If your like me and love to cook and bake this place is for you.  They have every gadget imaginable.  And ones you never even thought of 🙂

What I picked up last time I was there was a whoopie pie pan.  It holds 12 little halves.  That way you end up with a half dozen whole twinkie cakes  when your done.

whoopie pie tin

I myself haven’t quite come up with the right whoopie pie recipe that I am 100% good with but what I found was something a little different and my Jenna loves them.

I call them Twinkie Cakes.  They remind me of a twinkie but in a much different form.  They look kinda like whoopie pies but much bigger and fluffier, like a twinkie and the cream filling goes all the way through the entire cake…mmm 🙂

Twinkie Cakes

These make a nice little snack for after school or just the right size for dessert after supper.  If you’d like to give them a try here is what you’ll need.

For the cake part:

All purpose gluten free flour ( I use the recipe on the blog)  1 3/4 cup plus 2 Tablespoons

1 cup of white sugar

2 eggs

1 and 1/4 sticks of softened butter

1 tsp. baking powder

1 1/4 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 tsp vanilla

1 tsp. of xanthan gum

Preheat oven to 350 F

Cream together the sugar, eggs, butter and vanilla

Mix all dry ingredients in a separate  bowl and set aside

Next to the cream mixture slowly add the dry ingredients and buttermilk taking turns to slowly incorporate them all together.

Fill the whoopie pie tins half way with batter or if you would like it fluffier fill 3/4 way.

Bake about 12 minutes till center comes out clean with tested with a toothpick.

Let cool completely on a cooling rack before icing.

The Center Icing recipe:

1/2 stick of butter softened

3/4 cup of confectioners sugar

1 cup of marshmallow fluff

1/2 Tsp. vanilla

Use an electric hand mixer and mix till everything is well incorporated.  Then take one 1/2 of a twinkie cake and spread with center icing on the flat side of the cake.   Use how much icing you like some people like a lot of cream in the center and others like just a little, it’s really up to you.   Then take another 1/2 and repeat and put together for one whole twinkie cake. Store in an airtight container and enjoy!  This recipe makes about 12 little twinkie cakes.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s