Whoopie Pies
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.
Adapted From : epicurious.com
For the Batter
For the Filling
Number Two,In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
Number Three, In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
Number Four, Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
Number Five, Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
Number SIx, Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
Number Seven, Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
Number Eight, Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
Adapted From : epicurious.com
INGREDIENTS
For the Batter
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 egg
- ½ teaspoon baking powder
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1 ½ teaspoons baking soda
- ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
- ½ cup vegetable shortening (we used Crisco)
For the Filling
- ¼ teaspoon vanilla extract
- ½ cup vegetable shortening (we used Crisco)
- 1 cup confectioners’ sugar
- Approximately 1 tablespoon milk (to get filling to good consistency)
- 8 ounces marshmallow fluff (half of a 16-ounce container)
INSTRUCTIONS
Number One,Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
Number Two,In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
Number Three, In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
Number Four, Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
Number Five, Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
Number SIx, Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
Number Seven, Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
Number Eight, Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
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