The other day we were talking about Twinkies, Ding Dongs, Swiss Rolls, Zebra Cakes and other similar American treats. So by the time Jonathan mentioned them today, I had already worked out my plan for a copy-cat recipe using yellow cake batter and a can of whipped cream (the real dairy kind, not the all-chemical kind).
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
1/2 cup sugar
1/3 cup milk
1 tsp vanilla
1/4 tsp almond flavoring
can of whipped cream
In bowl combine flour, baking powder and salt.
In a second bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combined. Slowly add flour alternately with milk. At end of addition batter should be smooth.
Fill greased muffin cups 3/4 full. Bake in preheated oven at 350° for 25 minutes or until golden and a knife inserted in center comes out clean.
Cool 5 minutes in muffin tin, then invert onto a rack and cool completely. Refrigerate 1 hour.
Poke a hole in the bottom of each cupcake using a toothpick. Wiggkle it around to create an empty space in the center. Stick the whipped cream nozzle in the hole and gently fill it. Refrigerate until set, about 15 minutes. Or, go for the more fun, more delicious version of squirting a bit on each bite before eating. It loses some authenticity - but sure it good!