Whoopie Pies

While making the Bloody Marys (which will be posted soon) I decided to make some type of dessert. I wanted something Southern American cause what else would go with a Bloody Mary. So I looked at all the items in the cupboards and found some really random items. Items such as: marshmallow cream and dried seaweed. Knowing that there is nothing in southern cooking that contains dried seaweed I went for the marshmallow cream. I went around looking for a recipe that used it and lo and behold I found whoopie pies. This would also allow me to use some of the massive amounts of butter in the refrigerator.

Here are the ingredients needed for this recipe:

Cake

  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup evaporated milk (if you don’t have any: 2 1/4 cups whole milk, gently simmered until reduced to 1 cup)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup marshmallow cream
  • 1 cup confectioners’ sugar (it’s was a bit overly sweet, so recommend cutting the sugar to 1/2 cup)

Cake

Step 1: Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper

Step 2: In a large bowl, cream together the butter and sugar

(Note: Scrape down the sides)

Step 3: Add in the egg, evaporated milk, and vanilla extract. Mix well.

Step 4: In another bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder

Step 5: Begin stirring the butter mixture and while stirring, slowly add in the flour mixture

Step 6: Mix ingredients until just combining

Step 7: Drop 1 Tbsp full of batter onto the lined baking sheets, keep them 3 inches apart (Note: smudge some batter under the paper to keep it in place)

Step 8: Bake for 6-8 minutes, or until they are firm when pressed with a finger

Step 9: Allow the cakes to cool for at least 1 hour before filling them

Filling

Step 1: In a medium bowl, cream the butter, vanilla extract, marshmallow cream, and confectioners’ sugar until smooth (Note: sift confectioners’ sugar into mixture so it doesn’t lump)

(Note: Don’t forget to scrape down the sides)

Step 2: Assemble by spreading 1-2 Tbsps of filling on the flat side of a cake and then cover the filling with the flat side of another cake.

(Note: keep the cream filling the center so that when it spreads out it won’t leak out to much on the edge)

Had to use toothpicks because the cakes kept sliding off.

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