Best Cupcakes Ever

Chocolate, Peanut Butter Chocolate Chip Cookie Dough, Toasted Marshmallow Cupcakes

Confession: I've never been able to keep a journal.  I've always wanted to, but I always run into the same problem.  I get to a point where I've forgotten to write for about a week, and then feel like I'd have to recap everything I've missed.  I put it off, and put if off, until months have gone by and I just give up on the journal altogether.

I ran into the same thing with this blog.  Every time I baked something new, I felt like I couldn't post it until I posted all of the other things that I baked.  It's been painful.

Today I wrote in my journal for the first time in 6 months.  And I'm posting on my blog for the first time in over a month.

What should I post?  How about the most over-the-top, incredibly delicious cupcakes ever?

These are no everyday cupcakes.  These are special occasion cupcakes.  Boys, these are the cupcakes you make when you forget your girlfriend's birthday.  Forget the flowers, just bake a batch of these, and you'll be all good.

There are a few steps to these cupcakes, so lets start with the cake.

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a large bowl, sift together 2 1/4 cups all-purpose flour, 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1/2 teaspoon salt.  Set aside.

In a medium bowl, whisk together 2/3 cup canola oil, 2 cups cold water, 1 tablespoon pure vanilla extract and 2 teaspoons white vinegar.

Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix.  The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool.

Got that down? Cool.  Let's move on to the cookie dough, then.

In the bowl of a standing mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream 1 stick (1/2 cup) unsalted butter, 1/2 cup brown sugar, and 1/3 cup granulated sugar until light and fluffy, about three minutes. Beat in 2-3 tablespoons peanut butter, along with 1 teaspoon vanilla extract, and stir to combine.

Whisk together 1 cup plus 2 tablespoons flour, 1/2 teaspoon baking soda, and 3/4 teaspoons salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in 1 cup semisweet chocolate chips.

Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

Almost done!  Now on to the frosting.

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together 4 large egg whites, 1 1/2 cups granulated sugar, 1/2 cup light corn syrup and a large pinch of salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs (gross).

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes).  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.

Beat in 2 teaspoons pure vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

Look, you've made everything now!  Here comes the fun part - time to assemble the cupcakes.

Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.

 Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag fitted with a medium-large tip.  Use your instincts for the size of the tip. Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.

Turn on oven broiler. Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.

Serve cupcakes!

For the Cupcakes:
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the Cookie Dough:
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter
1 cup semi sweet chocolate chips

In the bowl of a standing mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

For the Meringue:
4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

Assemble the Cupcakes:
Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
Place dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.
Turn on oven broiler.  Yea… it’s about to get real.
Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
Serve cupcakes!

Grad Party Bonanza

So, I've been kinda slacking on my posts lately.  I made a bunch of bars for my cousin's grad party on Sunday.  I promise to post the recipes for all of them, but it will take a while to get them all up here.

Need a story to distract you?  Let me think.

I have trouble sleeping.  I typically fall asleep about 1 1/2 - 2 hours after I decide to go to sleep.  Unfortunately, last night was one of my bad nights.  It's mostly my fault.  I fell asleep at 8pm last night (sad, I know) while editing photos on my bed.  I got a little tired, decided to close my eyes for a bit, and woke up at 10pm.  Deciding that 10pm was an acceptable time to go to sleep, I took out my contacts, prepared for bed, and tried to go to sleep.

Something happens when I attempt to go to sleep.  It's as though a switch is flipped, and all my distracting thoughts flood to my head.  Then I get anxious about getting enough sleep, and the anxiety keeps me awake.  I can fall asleep in jeans on the couch at 4 in the afternoon, but as soon as I decide that I'm going to bed for the night, my body decides that it is wide awake.  It's amazing how reliable that switch is.

Sometimes I think I can fool my body.  Like if I turn on a show or something, I can fall asleep during it as though it is a nap.  But no, my body's too smart for that.  Sometimes I think that I should just train myself to go to sleep to a certain song or a certain movie, but I just end up staying up later listening to the music or watching the movie until it's over.  Maybe the sound of the fan can lull me to sleep - nope, that doesn't work either.  That switch operator must be vanquished!  I'll keep experimenting.

I finally fell asleep at around 7am.  This is where the story gets interesting.  In addition to having trouble sleeping, I also tend to have short, but very detailed dreams.  In this particular dream, I am in Madison.  It's the day of a football game, and one of my friends and I are walking around before the game.  We pass another friend of mine, who happens to be in a sorority at Madison.  This is apparent in the dream because she is surrounded by her sorority sisters, all dressed in bright red fireman outfits.  Not the kind of outfits that actual firemen wear... no, they are the kind of outfits that slutty girls wear on Halloween.  My friend is leading the group, her arms linked with another girl in her sorority that I know and that we happen to both dislike very greatly.  This, at least, strikes me as odd, but she's headed the opposite direction as us and the crowd pushes us apart before I can inquire as to why she is suddenly friends with our supposed enemy.  Of course, the red fireman outfit doesn't phase me at all.

My friend and I decide to take a shortcut.  We go through some sort of alley and end up in a large, grassy area similar to Library Mall.  There are girls in cheerleader outfits (though I'm not convinced in my dream that they are actually cheerleaders) forming a makeshift tunnel that it is apparent we are supposed to walk through.  I go through first, noticing that my friend Becky, who goes to Madison but isn't really the cheerleader type, is part of the spirit-squad tunnel.  I recognize one other cheerleader girl as well - Julie, from my high school, who doesn't go to Madison but kind of is the cheerleader type. 

We make it through the tunnel, and find a makeshift "party" on the other side.  I use quotes because that's how I thought of it in my dream, but it doesn't really help you with the mental picture.  Basically, there is a giant metal T coming up from the ground, with a rope on each side.  There are a bunch of drunk guys surrounding it, cheering incoherently.  The cheerleaders have now surrounded us and informed us that you're supposed to swing from these ropes. 

I'm immediately skeptical.  My friend, however, is not.  He grabs the rope and starts swinging.  Julie informs me that I now have to swing on the other rope, and try to swing higher than him to win.  This solid reasoning completely wipes all doubt from my mind, so I go to the other side of the T, grab the rope, and start to swing.  It takes me two swings to swing all the way over the T.  It was frightening as hell.  This apparently ends the contest.  I also apparently don't win anything, but am somehow really proud of my win.  I turn around and see normal swings behind me.  With no thought for the game, my friend and I go swing on the normal swingset, this time without competition. 

This is how my dream ends.  Swinging on a random swingset in Madison before a football game, proud of my win and frightened to ever go on a rope swing again.

Challah Bread

Today: Challah Bread

I made bread Friday!  What did you do on Friday?  Was it as awesome as making bread?  I think not.

I'd like to stress that I made this bread.  Also, I combined the ingredients together to form the product of my baking efforts, which was this bread.  This bread came out of my oven because I made it.  Did I mention I made bread?

If you can't tell, I'm a little excited.  I've never made bread before.  I kind of expected my first attempt to be a disaster, which is why there are not nearly as many photos as I would normally have taken.  I thought that realistically, I would fail somehow with the yeast or with kneading it or with the amount of flour necessary for the bread to stay together, and the bread would just be a soggy reminder of my failure.  But no, look how pretty it is!  It's a masterpiece!

My house still smells like fresh bread.  It's subtle, but every time I walk back inside, I can smell it.  And then I crave this soft, slightly sweet bread with a little of my grandma's homemade jam.  So damn good.  I almost feel bad posting this because you can't have any.  Really, I know I'm torturing you just a little bit.  But then again, I don't care that much.  Not enough to stop myself from telling you that I made bread!

Have you ever had homemade bread?  If not, I urge you to try it.  It's amazing how different it is from store-bought bread.  I could eat an entire loaf right out of the oven.  In fact, I did polish off a lot of this bread yesterday.  When I'm a real adult (not likely to ever happen, but we'll see), I'm making all of my own bread.  It's just too damn good.

Recipe time!  You can make this bread with or without a standing mixer, so if you're lacking top-notch baking supplies, don't despair!  You can still have warm, delicious Challah bread fresh from the oven.  Also, this recipe makes two loaves, which I would highly recommend making, but it's up to you if you want to halve the recipe.

Melt 2 tablespoons of butter.  Brush the sides of a large mixing bowl with butter, and set aside the rest of the butter for topping the bread.

Whisk 1 1/2 tablespoons yeast into 1/2 cup tepid water (80-90 degrees F).  Add a pinch of sugar and let rest until the yeast has dissolved and is creamy, about 5 minutes.

Cut 1 stick (4 ounces) butter into small pieces and toss into a small saucepan with 1 cup milk; heat until the milk is very warm to the touch and the butter has melted.  Pour the mixture into a large bowl or the bowl of a standing mixer and add 1/3 cup sugar, 1 tablespoon honey, and 2 1/2 teaspoons salt, stirring with a wooden spoon to dissolve the sugar and salt.  If necessary, let the mixture cool so that it is no warmer than 110 degrees F.

Add creamy yeast to the milk mixture, along with 4 large eggs, and stir with the wooden spoon to mix.  If you have a standing mixer, attach the bowl to the mixer fitted with the dough hook.  Add about 5 cups flour, and beat on low speed for 3 minutes, or until the dough starts to come together.  Beating on medium-low, add as much additional flour as needed to make a soft dough that will clean the sides of the bowl.  Knead on medium-low for 8 to 10 minutes, until smooth, soft, and elastic.

If you don’t have a standing mixer, add the flour to the yeast, milk, and egg mixture, ½ cup as a time, stopping when you have a dough that cleans the sides of the bowl and is difficult to stir.  Turn the dough out onto a floured work surface and knead, adding more flour as necessary to keep the dough from sticking to your hands and the counter, until the dough is smooth and elastic, about 10 minutes.

Form the dough into a ball and transfer to the buttered mixing bowl.  Brush the top with a little melted butter, cover the bowl with buttered plastic wrap, and top with a kitchen towel. 

Let the dough rise at room temperature for 1 to 1 ½ hours, or until doubled in volume (rising times vary based on kitchen temperature - for faster rising, leave in a warm, but not hot, area). 

When the dough is fully risen, deflate it by gently folding it on itself a couple of times.  Cover as before, and let it rise until it doubles in bulk again, 45 minutes to 1 hour.

Line 2 baking sheets with parchment paper.  Deflate the dough and turn it out onto a lightly floured work surface.   Cut the dough in half and keep 1 piece of dough covered while you work with the other.

Divide the first half of the dough into 3 equal pieces.  Roll each piece into a rope about 16 inches long; it should  be thick in the center and tapered at the ends.   

Align the ropes vertically, side by side, and start braiding from the center down.   

When you’ve reached the end, turn the loaf around so that the braided half is on top; braid the lower half.   

Pinch the ends to seal and tuck the ends under the loaf.   

Transfer the loaf to a prepared baking sheet and gently plump it to get it back into shape; cover with a towel.  Braid the second loaf, put it on a baking sheet, and cover.   

Let the loaves rise at room temperature for 40 minutes, or until soft, puffy, and almost doubled.

Position the racks to divide the oven into thirds and preheat to 375 degrees F.

Whisk 1 large egg, 1 large egg yolk, and 1 tablespoon heavy cream or cold water together in a small bowl until broken up, then push the glaze through a sieve.  Brush the tops and sides of the challahs with glaze; let the glaze set for 5 minutes, and brush again.  

Reserve the leftover glaze for brushing the loaves during baking.  If you’re topping the loaves, dust them with the seeds (I'd recommend the sesame seeds over poppy seeds). 

Sprinkle coarse salt over the loaves, topped or not.

Bake for 20 minutes.  The loaves will expand and expose some of the inner dough.  Brush the newly exposed dough with the reserved glaze and bake 15 to 20 minutes longer, or until the loaves are golden and sound hollow when thumped on the bottom.  

If they start to brown too quickly, cover them with a piece of foil, shiny side up.  Let cool before slicing.

Once cut, challah should be kept in a plastic bag; it will keep for 2 days and then make excellent French toast.  For longer storage, wrap the breads airtight and freeze for up to 1 month.  Thaw, still wrapped, at room temperature.

Challah Bread from Baking with Julia

makes 2 loaves of bread

2 tablespoons (approximately) unsalted butter, melted

1 ½ tablespoons active dry yeast

½ cup tepid water (80-90 degrees F)

1/3 cup sugar

1 stick (4 ounces) unsalted butter, at room temperature

1 cup milk

1 tablespoon mild honey

2 ½ teaspoons salt

4 large eggs

6/12 cups high-gluten flour, bread flour, or unbleached all-purpose flour

Brush the sides of a large mixing bowl with melted butter, and set aside the rest of the butter for topping the bread.

Whisk the yeast into the water.  Add a pinch of the sugar and let rest until the yeast has dissolved and is creamy, about 5 minutes.

Cut the butter into small pieces and toss into a small saucepan with the milk; heat until the milk is very warm to the touch and the butter has melted.  Pour the mixture into a large bowl or the bowl of a standing mixer and add the remaining sugar, the honey, and salt, stirring with a wooden spoon to dissolve the sugar and salt.  If necessary, let the mixture cool so that it is no warmer than 110 degrees F.

Add creamy yeast to the milk mixture, along with the eggs, and stir with the wooden spoon to mix.  If you have a standing mixer, attach the bowl to the mixer fitted with the dough hook.  Add about 5 cups of the flour, and beat on low speed for 3 minutes, or until the dough starts to come together.  Beating on medium-low, add as much additional flour as needed to make a soft dough that will clean the sides of the bowl.  Knead on medium-low for 8 to 10 minutes, until smooth, soft, and elastic.

If you don’t have a standing mixer, add the flour to the yeast, milk, and egg mixture, ½ cup as a time, stopping when you have a dough that cleans the sides of the bowl and is difficult to stir.  Turn the dough out onto a floured work surface and knead, adding more flour as necessary to keep the dough from sticking to your hands and the counter, until the dough is smooth and elastic, about 10 minutes.

Form the dough into a ball and transfer to the buttered mixing bowl.  Brush the top with a little melted butter, cover the bowl with buttered plastic wrap, and top with a kitchen towel.  Let the dough rise at room temperature for 1 to 1 ½ hours, or until doubled in volume.  When the dough is fully risen, deflate it, cover as before, and let it rise until it doubles in bulk again, 45 minutes to 1 hour.

Line 2 baking sheets with parchment paper.  Deflate the dough and turn it out onto a lightly floured work surface.   Cut the dough in half and keep 1 piece of dough covered while you work with the other.

Divide the dough into 3 equal pieces.  Roll each piece into a rope about 16 inches long; it should  be thick in the center and tapered at the ends.  Align the ropes vertically, side by side, and start braiding from the center down.  When you’ve reached the end, turn the loaf around so that the braided half is on top; braid the lower half.  Pinch the ends to seal and tuck the ends under the loaf.  Transfer the loaf to a prepared baking sheet and gently plump it to get it back into shape; cover with a towel.  Braid the second loaf, put it on a baking sheet, and cover.  Let the loaves rise at room temperature for 40 minutes, or until soft, puffy, and almost doubled.

The Glaze and Topping                          

1 large egg

1 large egg yolk

1 tablespoon cold water or heavy cream

Sesame, poppy, and/or caraway seeds (optional)

Coarse salt

Position the racks to divide the oven into thirds and preheat to 375 degrees F.

Whisk the egg, yolk, and water together in a small bowl until broken up, then push the glaze through a sieve.  Brush the tops and sides of the challahs with glaze; let the glaze set for 5 minutes, and brush again.  Reserve the leftover glaze for brushing the loaves during baking.  If you’re topping the loaves, dust them with the seeds; sprinkle coarse salt over the loaves, topped or not.

Bake for 20 minutes.  The loaves will expand and expose some of the inner dough.  Brush the newly exposed dough with the reserved glaze and bake 15 to 20 minutes longer, or until the loaves are golden and sound hollow when thumped on the bottom.  If they start to brown too quickly, cover them with a piece of foil, shiny side up.  Let cool before slicing.

Once cut, challah should be kept in a plastic bag; it will keep for 2 days and then make excellent French toast.  For longer storage, wrap the breads airtight and freeze for up to 1 month.  Thaw, still wrapped, at room temperature.

Homemade Twinkies!

Today: Homemade Twinkies

I used more Cling Wrap yesterday than I have any other day in my entire life.

I know this because I typically hate Cling Wrap.  It has a tendency not to cling to anything but itself, and I never feel my baked goods are sealed airtight in it.  Normally, I opt for the vastly superior Press and Seal, which is the baker's best friend (maybe second best, after parchment paper).  But, I will say that Cling Wrap does have one good use: when it is wrapped around homemade Twinkies.

Twinkies must be wrapped in a clear plastic in order for people to marvel at the goodness contained within the packaging.  Press and Seal, though superior in almost every way, fails in this project because it is not 100% clear, nor is it shiny or smooth (which is why it sticks better than Cling Wrap).  Cling Wrap's failure to seal to other goods comes in handy in this project, because you want to be able to access your delicious Twinkies quickly and efficiently.  So, reluctantly, I found myself bringing out the old, neglected Cling Wrap, reassuring my faithful and reliable Press and Seal that I would be using it on my next baked good, guaranteed.  I hope it's not mad at me.

Cling Wrap aside, I must say, these Twinkies are surprisingly good.  I've never been a big Twinkie fan, but I got a request for them from a friend and had a recipe lying around, so I decided to give it a shot.  To make these, you'll either need a Canoe Pan (find on Amazon) for the classic shape or make them in a classic cupcake pan for a similar effect.  Or you can make mini foil tins yourself after watching this video.  I bought the pan, because I find injecting cakes with filling to be fun, so I imagine I'll have many more Twinkie-esque adventures.

Okay, this recipe gets a little complex, so hang in there.  It's really a lot easier than it sounds, I promise.  Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.  Don't forget to do this or they will be much more difficult to remove (I know this from experience).  See, easy!

Separate 7 eggs. Little tip - when separating eggs, use 3 bowls.  Crack the egg in half, catching the yolk in one half and letting the white drip to the small, first bowl.  Move the yolk from one half shell to the other until all the white drops into the small bowl.  Put the yolk in the second bowl and the white in the third.  This way, if you split the yolk, you don't waste all your egg whites.  Instead, you can just put the entire egg in a small dish, cover (air-tight!) and save for the next time you need a whole egg.  This is key because if you get even a little yolk in the whites, they won't whisk the way you need them to.  Using an electric mixer fitted with a whisk attachment, whisk the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

When you lift the beater up, a peak should form and stay.

Combine 1 1/2 cups all-purpose flour, 4 tablespoons corn starch, 1 1/2 cups granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add 1/2 cup canola oil, 3/4 cup cold water, 1 teaspoon vanilla, and egg yolks. Beat on medium speed until smooth.

Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

Fold in the egg whites

Spoon the batter into the pan, filling the wells 2/3 full.

 Bake for 8-12 minutes (it took longer for me, but my oven is weird), or until cakes are golden brown and just starting to pull away from the sides of the pan.  A toothpick inserted in the center of the cake should come out clean.  Cakes will puff up when cooking, but will settle as they cool.

Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.

 While cakes cool, start working on the filling. In a small saucepan, heat 2 tablespoons flour and 1/2 cup milk 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 1/2 teaspoon 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 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Yummy filling!

Use the pastry filler that comes with the pan (or a pastry bag with round tip) to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling.

Ta Da! People will be stunned by your culinary genius.  Plus, these Twinkies have the added benefit of being more natural and more tasty than store-bought Twinkies.  Wrap individually in Cling Wrap to really seal the deal.

 

Hope you're happy, Matt!

Homemade Twinkies by Simple Math Bakery

Snack Cakes:
1 1/2 cups all-purpose flour
4 tablespoons corn starch
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
3/4 cup cold water
1 teaspoon vanilla extract
7 eggs, separated

Preheat the oven to 350°. Spray a canoe pan or muffin tins with cooking spray and set aside.

Separate eggs. Using an electric mixer fitted with a whisk attachment, whisk the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the 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, and egg yolks. Beat on medium speed until smooth.

Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

Spoon the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. A toothpick inserted in the center of the cake should come out clean.  Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.

Filling:
2 tablespoons all-purpose flour
1/2 cup milk (I used soy milk)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar

In a small saucepan, heat the flour and milk 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 butter and sugar until light and fluffy. Add the cooled milk mixture and beat for about 5 minutes, until smooth and creamy.

Use the pastry filler that comes with the pan (or a pastry bag with round tip) to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains cream filling!