Monday, September 7, 2009
Black and White Whoopie Pies
I have been waiting forever to make whoopie pies from scratch forever and I have now found the perfect recipe. School has kept me so busy that I have been to busy to post, I have been baking but not as much because when I'm in a kitchen for 5 hours a day I don't want to come home and stand in the kitchen some more. But finally thanks to labor day it has given me some extra time. These are just like the ones I had at a bakery which I will post about later.
2 2/3 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 1/4 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla extract
3/4 cup(s) milk
3 ounce(s) bittersweet chocolate, melted and cooled
Filling2 cup(s) marshmallow cream
1 cup(s) (2 sticks) unsalted butter, softened
2 teaspoon(s) vanilla extract
2 cup(s) confectioners' sugar, plus more for dusting
1.Cookies: Place oven racks in upper and lower third of oven. Heat oven to 350°F. Line 4 baking sheets with parchment.
2.Whisk flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla until blended. Add flour mixture in three additions alternately with milk, beginning and ending with the flour. Beat until just combined.
3.Divide dough in half and add chocolate to one half, stirring until just blended. Use a scant 1/4 cup ice cream scoop to drop chocolate dough 3 inches apart on 2 baking sheets. Bake 12 to 13 minutes, or until centers are soft but firm and edges are just beginning to brown. Cool 5 minutes. Transfer to a wire rack to cool completely before filling. Repeat with vanilla dough using a full 1/4 cup scoop.
4.Filling: Beat marshmallow cream, butter, vanilla, and confectioners' sugar in a large mixer bowl until light and fluffy.Top each cookie with spoonful of frosting.Then put second cookie on top and serve.