For the twinkies:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons coconut oil
1/2 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup almond milk
For the Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Add heavy cream, powdered sugar and vanilla into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.
Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
Pour the batter into each well of the pan, distributing evenly.
Bake for 15-20 minutes. Allow to cool before filling.
Once Twinkies are cooled, dispense whipped cream into the cakes from the bottom using the injector tool. Make about 5 holes which go about 1/2 through the depth of each cake.