Our friends at Chicago’s South Water Kitchen are letting us in on their sugar-packed Valentine’s Day secret—Red Velvet Twinkies! Chef Roger Waysok is gearing up to launch the signature sweet treat and is kind enough to share the full-blown how-to. So, if you can’t fly off to Chicago for cupid’s holiday, recreate the recipe at home.
Red Velvet Twinkie
- 6 large eggs, at room temperature
- 1 1/4 cup sugar
- 1 Tbl cocoa powder
- 1 Tbl red food coloring (chef normally uses beets but this is an easier version for the at-home chef)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1 1/2 cup cake flour
Cream Cheese Filling:
- 5oz cream cheese
- 1 1/2 cups confectioners sugar
- 1/2 tsp vanilla extract
Steps:
Beat egg yolks then add, sugar food coloring, vanilla. In separate bowl combine cocoa powder, flour, salt and baking powder. Add flour mixture to egg mixture mixing just until combined. In separate bowl whip egg whites until stiff peaks. In batches combine whites with cake mixture folding gently to preserve the egg white fluffiness. Put batter into desired pans sprayed with nonstick baking spray. Bake at 350 degrees until cake is fluffy and set. Combine filling ingredients in a bowl and mix until smooth and spreadable. Once the cakes are cooled fill with cream cheese filling using a pastry bag and inserting into cake to fill.
- Photos: South Water Kitchen
