1. Preheat oven to 250 ̊ F. Lightly grease a Twinkie pan. 2. In a large bowl, whisk to combine cake flour, all-purpose flour, sweetener, baking powder, and salt. 3. In a microwave safe bowl, microwave milk for 30 seconds. Whisk in oil, vanilla, and food coloring. Cover to keep warm. 4. In a large bowl using a hand mixer, beat egg whites until foamy, about 60 seconds. Add 1 1„2 teaspoons sugar and cream of tartar, and beat until soft peaks form, about 2 minutes. 5. In a separate large bowl using a hand mixer, beat egg yolks and 1 1„2 teaspoons sugar until thickened and light yellow, about 3 minutes. Transfer egg whites and flour mixture to the egg yolk mixture. Mix on low speed for 10 seconds, then gently stream in milk mixture until combined. 6. Scoop batter into a Twinkie pan, about 1„3 cup per Pinkie, and bake for 12-14 minutes or until a toothpick inserted comes out clean. Pinkies should spring back when touched. 1. In a medium bowl, use a rubber spatula to combine marshmallow creme and frosting. 2. On the flat bottom of each Pinkie, make 3 x-shaped incisions (one on each end and one in the center). Fill a pastry bag using an x-tip with the creme filling. Insert tip into each incision, and fill until you feel resistance. Wipe off any excess with an offset spatula or knife. Repeat with remaining Pinkies.