Friday, July 2, 2010

Whoopie for Whoopie Pies!

United Cakes of America review part 2

Next up were the Whoopie Pies, which I made for my birthday cake. Okay, it’s not a cake per se but it is delicious and filled with gooey goodness so what is not to love?! I have long searched for the perfect Whoopie Pie recipe and personally I think I found it. The consistency and flavor are spot on and they are really very easy to make.

 I served them with fresh strawberries and a few blackberries after a gorgeous dinner of chicken mushroom Marsala with red potatoes and green beans.

For Whoopie Pies:

Dry Ing

1 1/2 cups all purpose flour
3 tablespoons cocoa powder
3 tablespoons Bob's Red Mill, Potato Starch

1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Wet Ing

3/4 cup milk
2 tablespoons molasses
1 teaspoon vanilla

1 stick butter
1/2 cup sugar
1/2 light brown sugar, packed
1 egg

preheat oven to 350 F. line 2 baking pans with parchment and spray with non-stick spray.

In separate bowls, combine wet ingredients and dry ingredients, set aside.

cream butter and sugars for 3 minutes, then add egg. alternate dry and wet mixture. do this quickly and make sure you scrape down your bowl. This batter is sensitive, so don't overwork it!

Using a 1/2 cup or a 2 oz cookie scoop, drop dough onto sheet pans and make sure they are spaced out. bake 12-15 minutes. i wouldn't use my regular cookie racks to cool these as they would leave a pattern on the soft cakes.

Seven Minute Frosting

1 1/4 cups sugar
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon each: vanilla, amaretto, rum (or your preference...I like scotch or bourbon!)

Bring a pan of water to simmer so you can create a double boiler. Combine sugar, egg whites, salt and cream of tartar over the simmering water. beat with a handheld mixer for 7 minutes.

The seven minute frosting is marshmallowy and though it takes a long time, is quite delicious. That being said, I think that next time I will take a half cup of sugar out of the filling as I found it a bit too sweet.

I stored these covered on a plate and you want to make sure you use parchment paper or the like to separate or they stick together.

The major bonus is that after sitting overnight they bear a strong resemblance to that childhood favorite you no longer eat because it is filled with junk. Yeah!!

also next time i want to try some different flavors, maybe adding a bit of fruit puree to the filling just for fun.

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