Wednesday, October 6, 2010

Whoopie Pies...another Amish treat!

(Please read entire recipe before proceeding)

2 cups all-purpose flour                                   ½  cup unsweetened cocoa (optional)
2 to 3 drops various food coloring                  1 ½  teaspoons baking soda
½  teaspoon salt                                              1 stick unsalted butter
1 cup sugar                                                      1 large egg
1 cup milk                                                       Raisins (optional)
1 teaspoon vanilla extract (to be used in place of cocoa if making plain or raisin batter. Use a little extra flour for consistency)

1 stick unsalted butter                                     1 2/3 cups confectioners sugar
½ teaspoon vanilla extract                              2 cups marshmallow cream
3 Tbsp. peanut butter (optional)                      1 Tbsp. jelly (optional)
1 cup cream cheese (optional)                         Sprinkles (optional)

Preheat oven to 425°F.  Line 2 large baking sheets with parchment paper.
To make cakes: Sift flour, unsweetened cocoa (optional), baking soda and salt together into a bowl. Cream butter and sugar together using an electric mixer at high speed until fluffy; about 5 minutes. Add egg and beat at medium speed until fully mixed. Using low speed setting on mixer, add dry ingredients, alternating with milk, mixing only until well-blended.
If making colored varieties, separate batter into equal portions in separate bowls and add food coloring.  Mix well and refrigerate any unused batter while baking first batch.
Drop ½  tablespoon of batter about 2 inches apart onto each cookie sheet (makes about 18 cakes per sheet). Bake for 7 minutes, until cakes are springy to touch. Let cool on pan for 5 minutes, then, transfer to racks to cool completely. Change parchment paper and repeat process to make a total of 72 cakes per batch.
Match cakes in pairs so tops and bottoms are similar in shape and size. Spread flat bottoms with cream filling and cover with another cookie.  Using a separate plate or a sheet of wax paper, roll edges in sprinkles and serve (optional).
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 ½ teaspoon vanilla extract and 2 cups marshmallow cream; mix at low speed until well blended. (Makes 2 1/3 cups)
·         Add raisins to batter and fill with cream cheese
·         Separate batter into equal parts and add food coloring before baking, then, roll edges of filling with sprinkles
·         Add peanut butter to filling if using chocolate cakes
·         Spread jelly on cakes before adding filling for a fruity combination
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