‘Adult’ Kahlua Twinkies Cupcakes

Ingredients: 

Cake: 

170g self-raising flour. 

1 teaspoon baking powder. 

1/4 teaspoon salt. 

2 tablespoons whole milk 

4 tablespoons Stork 

1/2 teaspoon vanilla extract 

5 large eggs (Room temperature) Separated 

170g Caster Sugar

Filling: 

170g caster sugar  

3 tablespoons water 

3 large egg whites 

Pinch of salt

1 1/2 teaspoons Kahlua

Step one: 

Preheat the over to 170 degrees. 

Step two: 

Beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and continue to beat until the whites reach soft, moist peaks. 

Step three: 

Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon colour. Add the beaten egg whites to the yolks, but do not mix.

Step four: 

Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.

Step five: 

In a small saucepan heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. 

Step six: 

Make a well in the centre of the flour and egg mixture. In this well pour the heated butter and milk mixture, slowly folding it all together until the mixture is combined thoroughly. 

Step seven:

If you’re using a twinkie mould then transfer the mixture into there, otherwise transfer the mixture into your chosen cupcake cases and place in the preheated oven for 15 minutes until cooked thoroughly. To test use a toothpick pressed into the centre. If this comes out clear then the cakes are ready to be removed from the oven. 

Step Eight: 

Make the filling by mixing the sugar, water and egg whites. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes. Once this is done remove from heat, add Kahlua and beat the mixture on high speed until peaks form.

Step nine: 

Create a hole in the centre of your ‘twinkie’ in whatever form you’ve chosen and pipe in the filling. 

This tastes best when still warm.