Hi Stampers,
If you follow me on Facebook you saw my post about Making Whoopie pies for our Sweets and Stamping Crop last night. They were a big hit and I wanted to share the recipes with you. Enjoy...
Dark Chocolate Whoopie Pies with White Chocolate Raspberry Fluff Filling
Makes 24 two-inch whoopie pies
For The Cake:
1 ⅔ cups all-purpose flour
⅔ cup unsweetened Hershey’s Cocoa Special Dark powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
For The Filling:
1½ cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1¼ cups vegetable shortening
1 cup confectioners sugar
2 drops Red Food Coloring (optional)
1 packet of White Chocolate Raspberry Daiquiri Mix (Dove Chocolate Discoveries)
Instructions
To Make The Cakes:
Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining ½ cup milk and beat until completely combined.
Using a tablespoon sized cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. (Note: You can use a spoon to drop the batter but the cookie scoop helps keep the cookies round and even.)
Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
To Make The Filling:
While the cakes are cooling, In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar, 2 drops of red food coloring, and the White Chocolate Raspberry mix, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
To Assemble the Whoopie Pies:
Spread filling onto the flat side of one cake. Use a pastry bag with a large round tip to pipe the filling onto the cake for a smooth neat look or use a spoon and spread the filling on. Top with another cake flat side down. Gently roll the edges of the Whoopie pie in pink decorative sugar to decorate. Repeat with remaining cakes and serve.
We also made Red Velvet Whoopie Pies (can you tell it is almost Valentines Day!) :)
I found the recipe for theese Whoopie Pies on Sand and Sisal (Kim Wilson's Blog)
I like that the cakes used a cake mix (instead of being from scratch) so they went together VERY quickly!
I wanted a more classic Cream Cheese filling for these Whoopie Pies though. (Kim did more of a frosting filling.) So I used this recipe for the filling from BHG.
Cream Cheese Filling
1/4 cup softened butter
1/2 an 8 ounce package softened cream cheese
7 ounce jar marshmallow creme
Directions In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.
Whoopie pies are quickly becoming on of my new favorite sweet things!! I love that you can combine cakes and fillings for so many different possibilities!
What's your favorite Sweet flavor combo??
