Whoopie Pie !

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Whoopie Pie !

Tilbake til oppskriften på norsk !

The major competitor towards cupcakes in the states. A soft and delicious double-decker.
When I serve this, they disappear from the serving tray, as fast as if they were equipped with a pair of running shoes.

  • 1 stick (115 gr) unsalted butter
  • 5 oz (135 gr) sugar (super fine)
  • 3.5 oz (100 gr) brown sugar
  • 4 oz (110 gr) Molasses or dark syrup
  • 1 egg
  • 10 oz (270 gr)  flour
  • 0.5 oz (15 gr) cocoa
  • 3 tsp (2o gr) cornstarsh
  • 1  1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tbs vanilla extract
  • pinch of salt
  • 1/2 c + 1/4 c (1.8 dl) milk

Combine butter and sugar in your mixing bowl.
Sift all dry ingredients together in a separate bowl and set aside.
Combine all liquid ingredients in a different bowl and set aside.

Cream the sugar and butter until soft and fluffy, on medium speed with the paddle attachment.
Add the molasses and blend until fully incorporated.
Add the egg and blend well.
If necessary, scrape the sides of the mixing and scrape up from the bottom of your mixing bowl, using a rubber spatula.

Turn the speed down to low, and add dry and wet ingredients in three additions, starting and ending with the dry.

Scrape down sides of bowl and run the mixer on high speed for 10 seconds. STOP!

Drop batter using a tablespoon on a baking tray lined with with baking paper. Whoopie pie halves should have the same amount of batter as half a small muffin. If you want you can grease a muffin pan, and add one tablespoon batter into each cup.

Bake at 340 F degrees in the middle of the oven until cooked through. Test by sticking a tester in the center of a cake and see if it comes out clean.
Bake for 15 – 20 minutes

Cool on wire rack until completely cold.

Today I made marshmallow fluff  cream.

Marshmallow-fluff

  • 1/3 c minus 1 Tbsp (0.75 dl) water
  • 0.5 oz (12 g) gelatin powder
    Mix together in a mixing bowl and set aside for 10 min.
    In a saucepan add :
  • 1/3 c minus 1 Tbsp (0.75 dl) water
  • 5.5 oz (150 gr) light/white syrup
  • 9 oz (250 gr) sugar

Bring the mixture to a boil and simmer for 5 minutes, orr until the temperature reaches 240 F  (115 C) degrees.

Pour the hot syrup in the mixing bowl and start whipping on low speed. Gradually increase the speed towards full speed. Whip for 10 minutes or until the cream is  fluffy.

You can add color (gel color) and drops of flavoring, if you wish.

This stays fresh for 3 days, but taste best the same day they are baked.

sweets 2 share

*****
edited by Amy
bramblewoodramblings.blogspot.com

By | 2011-03-07T09:44:36+00:00 mars 7th, 2011|Cakes, Dessert|0 Comments

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