Twinkie Cupcakes
1 1/3 cups
all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter,
room temperature
3/4 cup sugar
3 large egg whites
1 egg yolk
1/4 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1 batch Real Vanilla Bean Buttercream
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg whites, one at a time until batter is smooth, then beat on high speed until slightly thickened, about 1 minute. Beat in egg yolk and vegetable oil.
Stir half of the dry ingredients into the egg mixture, followed by the milk and vanilla extract. Stir in remaining dry ingredients, mixing just until no streaks of flour remain. Divide batter evenly into prepared muffin cups.
Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before filling and frosting.
Assembly: When cupcakes have cooled, fill the cupcakes. Take a small, sharp paring knife and cut a triangular cone out of the top of the cupcake, about 1-inch in diameter. The larger your cone, the more room you will have for filling. Cut off the base of the cone (which was the top of the cupcake), creating a circle of cake, and set aside. Discard the rest of the cake cone (or eat). Fill a piping bag or a ziploc bag with the corner snipped off with Vanilla Bean Buttercream. Pipe into the hollow cupcakes and replace the circle of cake on top to seal the filling in. Repeat with all cakes. When all the cakes have been filled, generously pipe the remaining frosting on top of the cupcakes.
1 1/3 cups
all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter,
room temperature
3/4 cup sugar
3 large egg whites
1 egg yolk
1/4 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1 batch Real Vanilla Bean Buttercream
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg whites, one at a time until batter is smooth, then beat on high speed until slightly thickened, about 1 minute. Beat in egg yolk and vegetable oil.
Stir half of the dry ingredients into the egg mixture, followed by the milk and vanilla extract. Stir in remaining dry ingredients, mixing just until no streaks of flour remain. Divide batter evenly into prepared muffin cups.
Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before filling and frosting.
Assembly: When cupcakes have cooled, fill the cupcakes. Take a small, sharp paring knife and cut a triangular cone out of the top of the cupcake, about 1-inch in diameter. The larger your cone, the more room you will have for filling. Cut off the base of the cone (which was the top of the cupcake), creating a circle of cake, and set aside. Discard the rest of the cake cone (or eat). Fill a piping bag or a ziploc bag with the corner snipped off with Vanilla Bean Buttercream. Pipe into the hollow cupcakes and replace the circle of cake on top to seal the filling in. Repeat with all cakes. When all the cakes have been filled, generously pipe the remaining frosting on top of the cupcakes.