Whoop!! whoop!!...yeah this is the Whoppies Pie's entry :D
When first found out about this Whoppies Pie, I was wondering what was that?? A pie but why it is called Whoppies??...owhh never mind!! don't judge a book by it's cover right?? The name is nothing compared to its look and taste...soooo yummy, delicious and a SINFUL to all the dieters lol...don't believe me?? check this out.........
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| My first creation of Whoppies Pie ;) |
Don't you think it looks so yummy :D?? I do....I have to break my tight diet coz of this sinful yummylicious!!!
Recipe??? Try this yourself...you won't regret with the result.
Chocolate Whoopie Pies
1 3/4 cups (230 grams) all purpose flour 3/4 cup (75 grams) cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar 1 large egg, room temperature 1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm water
Vanilla Filling
1/4 cup (55 grams) vegetable shortening
1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature
1 cup (115 grams) icing sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) light corn syrup
I don't like shortening or butter base filling, so I have made my own filling using fresh whipping cream. How to do?? Just mix all and beat.
Whipping Cream
2 cups of Whipping Cream (heavy cream is better)
1/4 cup of Icing Sugar
1tsp Vanila essence
How to Bake: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and water. With the mixer on low speed, alternately add the flour mixture and buttermilk/water mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (or any scoop spoon) of the batter onto the prepared baking sheets, spacing about 2 inches apart.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
Vanilla Filling: Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the icing sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.
Easy right?? Try yours now....Good Luck!!!
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