Twinkling Good Vanilla Snack Cakes

Recipe by Bonnie G 2
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
  • Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
  • Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
  • Fill each section of snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling.
  • Bake cakes in preheated oven for 8-12 minutes, until golden brown.
  • Remove pan from oven and let cool for 5 minutes.
  • Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
  • In meantime, prepare snack cake filling:
  • in small saucepan cook flour and milk over medium heat until paste forms.
  • Stir constantly and do not allow mixture to brown.
  • Remove from heat and let cool 1 minute.
  • Add vanilla and stir until smooth.
  • Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
  • in bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
  • Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
  • Use to fill snack cakes or cupcakes.
  • Filling will remain creamy; store at room temperature for 3-4 days.
  • To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
  • Gently insert tube into the underside of cake, about halfway through the cake.
  • Using gentle pressure, squeeze a small amount of filling into the cake.
  • You'll feel the cake expand under your fingers.
  • Do not overfill, or the cake will burst.
  • Repeat for a total of 3 times (differant areas) per cake.
  • Store cakes well covered at room temperature for up to 4 days.
  • TIPS:
  • To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking time will increase to 15-18 minutes. Cool and fill as directed.
  • For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
  • Prepare batter and bake as directed.
  • Fill one section of cake with chocolate icing, one section with strawberry jam and one section with vanilla filling, or pineapple dessert topping. True banana split taste in a handy portable snack cake. Grab one and "split".
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