 |
| @nsiler |
 |
| Marble Valentines Day Cake |
 |
Heart Shaped Whoopie Pies |
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon 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
1 cup firmly packed brown sugar
1 egg
1 teaspoon 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
Directions:
Cherry Cream Cheese Filling (Recipe is below) 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.
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 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. Cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
Makes 12 whoopie pies (24 cakes total).
Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
Makes 12 whoopie pies (24 cakes total).
Cherry Cream Cheese Filling:
1/3 cup dried tart cherries
1/2 cup boiling water
1 package (8 oz.) cream cheese, softened
1/2 cup confectioners’ sugar
2-3 drops icing color, if desired
Assorted sprinkles
1/3 cup dried tart cherries
1/2 cup boiling water
1 package (8 oz.) cream cheese, softened
1/2 cup confectioners’ sugar
2-3 drops icing color, if desired
Assorted sprinkles
In a small bowl, combine cherries and boiling water; steep 5
minutes or until cherries are plump; strain. Chop cherries roughly.
In large bowl, beat cream cheese with electric mixer until creamy. Add sugar; mix well. Mix in chopped cherries and icing color. Sandwich cakes with filling; roll edges in sprinkles.
In large bowl, beat cream cheese with electric mixer until creamy. Add sugar; mix well. Mix in chopped cherries and icing color. Sandwich cakes with filling; roll edges in sprinkles.
Recipe from Wilton
No comments:
Post a Comment