Thursday, 28 April 2011

Chocolate Whoopie Pies



Whoopie pie has a perfect balance of cake and icing. The cake is so incredibly moist and the cream cheese filling adds a great creamy touch. I was going to make red velvet whoopie pies but released I didn't have enough red food colouring>.<

Ingredients:For the whoopie pie:
2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk

For the filling:3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

Method:
For the whoopie pie:
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until mixture is light and fluffy. Beat in egg and vanilla.

Alternately add flour mixture and buttermilk, beating after each addition just until combined. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.
For the filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

Pipe filling onto the flat bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

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