Vegan and Gluten Free Twinkies

OMG!  Are you going crazy right now?  I was over the moon when Julie Hasson of Julie's Original's baking mixes posted this recipe on her site earlier this month.  She uses her White Cake mix and the frosting recipe below (switching out lemon with vanilla) to fill the cakes.

Check out her full post for the recipe and all the details here.  You're welcome!

Julie’s Fluffy Lemon Buttercream

Makes about 2 1/2 cups

1 cup organic palm shortening, room temperature
3 cups powdered sugar
1/4 cup plain soymilk or almond milk
1 tsp pure lemon oil, or to taste (or in place of the lemon oil use: vanilla, almond, orange or lemon extract)
Small drop of yellow or pink food coloring, optional, if desired
In the bowl of a stand mixer fitted with the whisk attachment, combine the shortening, confectioner’s sugar, soymilk, and lemon oil.

With mixer on low, slowly whip ingredients until blended and the confectioner’s sugar is incorporated. Stop machine and scrape sides of bowl with a spatula. If desired, add a timy drop of yellow food coloring. Whip the frosting mixture on high speed for several minutes, until it’s super fluffy and has the texture of mousse. Depending on your mixer, it may take 5 minutes.

With the back of a spoon or an off-set spatula, spread the frosting over the completely cooled cake.

Recipe adapted from 150 Cupcake Recipes, by Julie Hasson, 2012, Robert Rose