Classic Chocolate Whoopie Pies
Ingredients:
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 teaspoons salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup dutch-processed cocoa
- 2 cups all-purpose flour
- 2 tablespoons instant ClearJel (the kind you use for fruit pies. A modified cornstarch thickener)
- 3 tablespoons buttermilk powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk
- 1 1/2 cups chocolate chips or chunks
Filling:
- 3 tablespoons meringue powder
- 1/3 cup cool water
- 2 cups powdered (confectioners) sugar
- 1 teaspoon vanilla extract
- 3/4 cup vegetable shortening
Instructions:
- Oven Temperature: 400 degrees F
- Cooking Time: 10-12 minutes
- Makes: 18 Whoopies, 9 Whoopie Pies
Cakes:
Beat together the shortening, sugar, salt and vanilla.
Beat the eggs one at a time, making sure to scrape the bowl after each addition.
Whisk together the cocoa, flour, ClearJel, buttermilk powder, baking powder and soda. Add the dry ingredients to the shortening/egg mixture, alternating with the milk, beating until everything is well combined. Stir in the chocolate chips.
Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop (scant 1/4 cupful). Leave about 2" between cakes, 9 per baking sheet.
Bake until the edges are set and they spring back when touched, or a cake tester into the center of one comes out clean. Remove the whoopies from the oven and let cool on the baking sheets for 5 minutes, then transfer to a cooling rack and let cool completely before filling.
Filling:
Combine the meringue powder and cool water in a large bowl. Beat until foamy.
Add the sugar and vanilla, and beat until blended.
Add the shortening, bleating until very fluffy.
Spread the flat sides of half the cakes with a thick layer of filling. Top with the remaining cakes, flat side down.
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