Twinkling Good Vanilla Snack Cakes Recipe

Posted by
Rate It!
Twinkling Good Vanilla Snack Cakes
Add your photo!
Ingredients
16
Count
Nutrition
816
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
  2. Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
  3. Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
  4. 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.
  5. Bake cakes in preheated oven for 8-12 minutes, until golden brown.
  6. Remove pan from oven and let cool for 5 minutes.
  7. Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
  8. In meantime, prepare snack cake filling:.
  9. In small saucepan cook flour and milk over medium heat until paste forms.
  10. Stir constantly and do not allow mixture to brown.
  11. Remove from heat and let cool 1 minute.
  12. Add vanilla and stir until smooth.
  13. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
  14. In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
  15. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
  16. Use to fill snack cakes or cupcakes.
  17. Filling will remain creamy; store at room temperature for 3-4 days.
  18. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
  19. Gently insert tube into the underside of cake, about halfway through the cake.
  20. Using gentle pressure, squeeze a small amount of filling into the cake.
  21. You'll feel the cake expand under your fingers.
  22. Do not overfill, or the cake will burst.
  23. Repeat for a total of 3 times (differant areas) per cake.
  24. Store cakes well covered at room temperature for up to 4 days.
  25. TIPS:.
  26. 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.
  27. For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
  28. Prepare batter and bake as directed.
  29. 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 .
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 815.58 Kcal (3415 kJ)
Calories from fat 336.53 Kcal
% Daily Value*
Total Fat 37.39g 58%
Cholesterol 205.09mg 68%
Sodium 615.19mg 26%
Potassium 473.46mg 10%
Total Carbs 107.5g 36%
Sugars 68.21g 273%
Dietary Fiber 1.04g 4%
Protein 15.5g 31%
Vitamin A 0.1mg 2%
Iron 4.6mg 25%
Calcium 177mg 18%
Amount Per 100 g
Calories 278.93 Kcal (1168 kJ)
Calories from fat 115.09 Kcal
% Daily Value*
Total Fat 12.79g 58%
Cholesterol 70.14mg 68%
Sodium 210.39mg 26%
Potassium 161.92mg 10%
Total Carbs 36.76g 36%
Sugars 23.33g 273%
Dietary Fiber 0.36g 4%
Protein 5.3g 31%
Iron 1.6mg 25%
Calcium 60.5mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top