Whoopie Pies
Satisfy the biggest sweet tooth with these delightful little snacks.
YIELD: 3 dozen
COST PER SERVING:$.12
COURSE: Desserts
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg
1 cup milk
Preparation
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating with milk, mixing until just blended.
Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.
Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and cover with top.
For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2 tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2 1/3 cups)
Nutritional Information
Amount per serving
Calories: 136
Fat: 6g
Saturated fat: 3g
Protein: 1g
Carbohydrate: 21g
Fiber: 0g
Cholesterol: 21mg
Sodium: 93mg
All You SEPTEMBER 2005
Satisfy the biggest sweet tooth with these delightful little snacks.
YIELD: 3 dozen
COST PER SERVING:$.12
COURSE: Desserts
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg
1 cup milk
Preparation
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating with milk, mixing until just blended.
Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.
Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and cover with top.
For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2 tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2 1/3 cups)
Nutritional Information
Amount per serving
Calories: 136
Fat: 6g
Saturated fat: 3g
Protein: 1g
Carbohydrate: 21g
Fiber: 0g
Cholesterol: 21mg
Sodium: 93mg
All You SEPTEMBER 2005
Debbie, did it say if these have to be refrigerated? This would be a great cookie for my kids to make for the fair, but they can't take refrigerated items.
ReplyDeleteI looked and it doesnt say to so I would think ou an get by without refridgerating them. good point
ReplyDelete