Sunday, February 6, 2011
Whoopie Pies that became Cupcakes...
Got this cute heart shaped whoopie pie pan yesterday. Never made whoopie pies before but have seen them all over and wanted to try... it wasn't a success - made them too big - so the whoopie pies became cupcakes - and they are DELICIOUS!! :)
Made two recipes - next time will make them smaller ;)
Whoopie Pies (makes 12 whoopie pies)
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar (used a little less)
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (used low-fat milk and lemon)
Whoopie Pie Filling(made half a recipe)
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat oven to 350°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.
Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Remove from pan and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.