Cake, Chocolate, Cookies, Recipes

Vanilla and Mocha Mini Whoopie Pies

I don’t know what it is about whoopie pies that I love so much; possibly the fact that it’s a cake you can hold in your hand without getting frosting everywhere, or just that it’s so fluffy and creamy just the perfect little bite of cake when they’re mini.

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The first time I had a whoopie pie was during a trip to San Diego; they were mini pumpkin whoopies, and they were just so adorable and perfect  for a sweet snack that I knew I had to make some of my own. This recipe uses both buttermilk and cream cheese to keep it fluffy and moist.

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Ready to take home! The filling is an American mocha “buttercream,” also known as 7 minute frosting. It’s ridiculously simple to make, and delightfully creamy and smooth when made correctly. I can honestly say this is one of my favorite recipes that I’ve come up with thus far!

Vanilla Cream Cheese Whoopie Pies

makes 42 mini (1″) sandwiches

120 g butter, room temperature

100 g cream cheese, room temperature

100 g sugar

200 g cake flour

6 g baking powder

2 g salt

190 g buttermilk

1 large egg

1 Tablespoon vanilla extract

In a bowl of a mixer fitted with a paddle attachment, cream together butter, cream cheese, and sugar until very light and fluffy, about 5 minutes.

Scrape sides of bowl, then with mixer running, add the egg and mix until just incorporated.

In a small bowl, whisk together cake flour, baking powder, and salt until combined. In another bowl, combine buttermilk and vanilla extract.

Add 1/3 of flour mixture to batter, mix until combined. Scrape sides of bowl, then add 1/3 of buttermilk mixture. Continue adding ingredients in this manner until all ingredients are thoroughly combined.

Line 2 large sheet pans with silicon mats or parchment paper, then pipe 1″ circles of batter onto pans, keeping each of them 1″ apart. Bake at 350F, for 8-9 minutes until cakes are risen and spring back when touched in the center. Cakes should  not brown. Let cool completely before removing from pans.

Mocha “Buttercream” Filling

Makes about 5 cups

340 g (or 3 sticks) unsalted butter, room temperature

200 g powdered sugar

30 g cocoa powder

1Tablespoon coffee extract, or VERY strongly brewed coffee

In a medium bowl, whisk together powdered sugar and cocoa powder until there are no lumps. In a bowl fitted with a paddle attachment, cream butter until very light and airy. Add cocoa sugar mixture, then (slowly) mix until incorporated. Add coffee extract, scrape sides with a rubber spatula, and let mix until all ingredients are incorporated.

Assembly:

Pair cakes together so that they are all fitted with a cake that is the same size. On one cake, pipe a quarter-sized amount of filling, then sandwich with the top piece, and enjoy!

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