Vegan Twinkies

Here is a blast from the past, Twinkies!  Wow, I remember eating twinkies for dessert in my school lunch and as a quick snack.  

Although these Twinkies look like the original, they couldn't be farther away from the original.  Let's see, where to start?  Well, first the original had over 30 ingredients, mine 8.  The original has a shelf life of many years, mine, a couple of days.  The best part is mine are vegan!

Ingredients for batter:

3/4 cup organic unbleached all-purpose flour

3/4 t non-aluminum non-GMO baking powder

1/2 cup organic pure cane sugar

1/8 t sea salt 

1/4 cup water

3 T non-dairy butter

1 t organic pure vanilla extract

6 ounces organic vanilla vegan yogurt

Method:

Pre-heat oven to 350 degrees.

Lightly grease the cream canoe pan with non-dairy butter; set aside.

In a large bowl, thoroughly mix flour, baking powder, sugar, and sea salt.  

Over a small flame, using a small pot, melt the non-dairy butter in the water.

Add melted butter to the dry ingredients along with the extract and yogurt.  Stir until a batter forms and the mixture is smooth.

Fill each canoe half way; bake for 15-20 minutes.  Insert a toothpick in the centers to see if they are baked through.  The toothpick should come out clean if they are done baking.

While Twinkies are baking, start making the filling.

Ingredients for filling:

1/4 cup non-dairy cream cheese

1/2 cup organic confectioners sugar

1 t organic pure vanilla extract

Blend all ingredients together until smooth.

Make sure the Twinkies are totally cooled before injecting frosting.

Fill injector with frosting and gently insert the tip into the bottom of the Twinkie; do not go through the Twinkie, stop half way through.  Inject twice, once on each end of the Twinkie.