Cream-filled Sponge Cake Cupcakes, a.k.a. Twinkies

In a large mixing bowl, beat eggs until light and fluffy. Gradually add sugar and beat to smithereens until it is a light lemon color. Basically, what you are doing at this point is incorporating air into the egg and sugar mixture which will make your cupcakes light and fluffy, so don’t skip this step! Combine flour and baking powder and add to the egg mixture, alternating with water. Mix just until smooth, don’t over mix. Pour batter into a muffin tin lined with muffin cups, filling about 2/3 full or so. Bake at 375° for about 10-12 minutes or until tops of cupcakes are golden brown.

For the filling:
Bring cornstarch and milk to a boil in a saucepan, stirring constantly until thickened. Set aside to cool completely. In a mixing bowl, cream butter, shortening, and sugar until fluffy. Add cooled milk mixture to the creamed mix and beat at high speed for several minutes. When you rub a small amount of the filling between your fingers, it should be very smooth, you shouldn’t be able to feel any of the sugar crystals. Add the vanilla and beat for another minute.

Make sure your cupcakes are completely cooled, I mean completely; they can’t be the least bit warm or it will melt the filling. Put the filling into a pastry bag fitted with a coupler and some type of larger round tip. Push the tip of the pastry bag, through the bottom of the cupcake and carefully squeeze filling into cupcake. Make sure not to put too much filling in or you will have a messy blowout! I kept my hand over the top of the cupcake and I could feel it filling up. Store in an airtight container.