12 Thursday Jan 2012
Posted in Cupcakes
A good recipe for vanilla cupcakes and one I use often can be found at Glorious Treats. It is delicious with the strawberry cupcake filling and pink buttercream or cream cheese frosting.
12 Thursday Jan 2012
1 1/2 cups fresh strawberries, hulled
2 cups heavy whipping cream
1/4 cup or less confectioners sugar
Put the strawberries and 1/2 cup cream in a blender or food processor. Process until smooth. Beat remaining 1 1/2 cups of whipping cream in a bowl with an electric mixer until it begins to form soft peaks. Add strawberry mixture and 1/4 cup confectioners sugar and mix until it is fluffy and a peak will hold its’ shape. Don’t mix to long or it will become butter. Add a little more sugar if needed, but remember that the cupcake and icing are both sweet so the filling doesn’t need to be quite so sweet. Refrigerate filled cupcakes. Remove from refrigerator and let stand 30 minutes before serving.
12 Thursday Jan 2012
09 Monday Jan 2012
Posted in Cakes
1/2 stick butter, softened
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 1/4 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whoopie Pie Filling
1/3 cup seedless jam
Preheat oven to 325 degrees F. Make following directions for Whoopie pies. Bake for 11 – 13 minutes. Cool in pan for 8 minutes before removing. Cool completely before filling. To assemble pies, spread raspberry jam on one cake and filling on the other; sandwich together.
Makes 12 whoopie pies (24 cakes total).
09 Monday Jan 2012
Posted in Cakes
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Whoopie Pie Filling
Preheat oven to 350 degrees F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.
In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, 3 minutes. Add egg and vanilla; beat until well combined.
In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all the ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.
Bake for 8-10 minute. Allow cakes to cool in pans 8 minutes. Remove and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
Makes 12 whoopie pies (24 cakes total).
09 Monday Jan 2012
Posted in Desserts
6 tablespoons butter
1 1/2 cups confectioners’ sugar
1/8 teaspoon salt
1 jar marshmallow creme (about 7 oz)
1 teaspoon vanilla
Food coloring (optional)
In a large bowl beat butter with an electric mixer until creamy. Add sugar and the salt to the butter; mix well. Add marshmallow creme and vanilla; blend well. If desired add food coloring. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using.
Makes 2 1/2 cups filling, enough to fill 12 whoopie pies.