Рецепт Classic Chocolate Whoopie Pies With Marshmallow Crème Filling ~ December Daring Bakers' Challenge
Whoopie pies are a cross
between a cookie and a cake (not a pie!), with two round, mound-shaped halves
sandwiching a sweet creamy filling.
The December Daring
Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious
and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious
filling in any flavors we chose... What else is there to say but
"Whoopie!"
Since this is the first
time I am making Whoopie Pie I wanted to stick to the Classic Whoopie Pie
recipe. For filling I couldn’t find Marshmallow Fluff/ Marshmallow Crème in the
market here, so I had to make it at home. Found an easy recipe for the fluff on
the net. It was really fun making whoopee pie, marshmallow fluff and the
filling all from scratch. This time my super picky eater son loved the whoopie pies
and he was the one who ate the most!
Classic Chocolate Whoopie Pies
With Marshmallow Crème Filling
Recipe source: King Arthur
Flour
Servings: 8 large or 16
small whoopie pies
- 1/2 cup (120 ml) (4 oz)
- (115 gm) butter
- 1 cup (240 ml) (7 oz) (200
- gm) brown sugar, firmly packed
- 1 teaspoon (5 ml) (5 gm)
- espresso coffee powder, optional
- 1 teaspoon (5 ml) (5 gm)
- baking powder
- 1/2 teaspoon (3 gm) baking
- soda
- 3/4 teaspoon (4½ gm) salt
- 1 teaspoon (5 ml) vanilla
- extract
- 1/2 cup (120 ml) (1½ oz)
- (45 gm) Dutch-process cocoa, sifted
- 2 1/3 cups (560 ml) (10
- oz) (285 gm) unbleached all-purpose (plain) flour
- Preheat oven to moderate
- 350°F/180°C/gas mark 4. Lightly grease (or line with parchment) two baking
- sheets.
- In a large mixing bowl,
- beat together the butter, brown sugar, espresso coffee powder (if using),
- baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again
- beating till smooth.
- Add the cocoa, stirring to
- combine.
- Add the flour to the
- batter alternately with the milk, beating till smooth. Scrape down the sides
- and bottom of the bowl, and beat again briefly to soften and combine any chunky
- scrapings.
- Drop the dough by the
- 1/4-cupful (60 ml) onto the prepared baking sheets, leaving plenty of room
- between the cakes; they'll spread. A muffin scoop works well here.
- Bake the cakes in a
- preheated moderate oven for 15 to 16 minutes, till they're set and firm to the
- touch. Remove them from the oven, and cool on the pans. While still lukewarm,
- use a spatula to separate them from the pan or parchment; then allow to cool
- completely.
- For the Marshmallow Crème
- Filling
- 1 cup (240 ml) (6 oz) (175
- gm) vegetable shortening
- 1 cup (240 ml) (7 oz) (4½
- oz) (125 gm) confectioners' sugar or glazing sugar
- 1-1/3 cups (320 ml) (4 oz)
- (115 gm) Marshmallow Fluff or marshmallow crème (recipe given below to make it
- at home)
- ¼ teaspoon (1½ gm) salt
- dissolved in 1 tablespoon (15 ml) water
- 1½ teaspoons vanilla
- extract
- Beat together the shortening, confectioners' sugar, and marshmallow until well
combined.
Dissolve the salt in the
water, and add to the marshmallow mixture. Add the vanilla, and beat until
smooth. If the filling is too thin, add confectioners’ sugar until desired
consistency is reached.
Assemble the Whoopie Pies
Spread or pipe filling
onto the flat side of half the cakes (with the filling). Top with the remaining
cakes, flat side towards the filling. Wrap individually, in plastic wrap, until
ready to serve.
The whoopie pies will keep
for up to 3 days on a parchment lined baking sheet covered with plastic wrap,
in the refrigerator.
How to make Homemade Marshmallow Fluff / Marshmallow Crème
(Half
amount of the recipe is enough for the above filling)
Ingredients:
1 teaspoon vanilla
extract
Method:
Combine
3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat.
Attach a candy thermometer to the side of the pan and simmer syrup without
stirring until the thermometer reads 240°, occasionally swirling pan and
brushing down sides of pan with a wet pastry brush.
Meanwhile,
place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a
whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar.
Whip until soft peaks form. Continue whipping until medium peaks form. Reduce
speed to medium, then pour hot syrup into meringue in a slow, steady stream
while whipping. Increase speed to high and continue whipping until stiff peaks
form. Reduce speed to medium and whip until meringue is cool.
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