Homemade Twinkies

Let's get started!

1. Cake: Preheat the oven to 350F°. Coat the Twinkie molds with shortening. 
2. In a medium bowl, sift the dry ingredients together.
3. In a small bowl, microwave the cream and butter in 15 second increments (15-45 seconds total until butter melts). Mix in vanilla and set aside.
4. In the bowl of a stand mixer, whip the egg whites and cream of tartar until foamy. Slowly add the half of the sugar and whip until medium peaks (3-5 minutes). Pour into a large bowl. 
5. In the stand mixer bowl, add the yolks and other half of the sugar and whip until thick and pale (3-5 minutes). Pour whipped egg yolks onto the whites (don't mix). 
6. Pour the dry ingredients on top of the whipped eggs and mix with whisk until almost combined. Make a well on the side of the batter, pour in the warm butter mixture, fold with spatula until mixed (about 8 strokes).
7. Scoop the batter into a large piping bag.
8. Pipe into the molds 3/4 of the way full. Bake for 14-16 minutes, until they spring back and are golden brown.

Meringue

1. In a metal mixing bowl, combine the egg whites, cream of tartar and sugar. Stir over a double boiler until 160F° (about 5 minutes), whip until stiff peaks (about 3-5 minutes).
2. Add vanilla and mix.
3. In a small piping bag fitted with a donut filling piping tip, fill with the meringue. 
4. Poke 3 holes in the bottom of the cakes and fill with meringue. Don't over fill (cake will crack).

Simple Syrup

1. In a medium bowl, combine the sugar, water, and vanilla. Microwave in 30 second increments until sugar is dissolved (1-2 minutes).
2. Brush filled Twinkies with syrup using a pastry brush. Let soak in for 30 minutes.