The Cakes.
The cakes were by far the easiest part of the recipe. Some butter, brown sugar, flour, cocoa powder & some other basics are all it took to create this lovely little batter. It's almost pudding-like in consistency.
I dropped tablespoon-fuls of batter onto a lined cookie sheet and then baked for about 10 minutes.
The Filling.
The majority of my baking struggles deal with frostings. I have a love hate relationship with them. Completely unpredictable. So, my first idea was to take a marshmallow creme frosting and add strawberry puree to get a lovely PINK color and some strawberry flavor. Great idea, right? No. Not at all. It was a very very bad mistake. It started off okay, but was completely shot once I added the strawberry puree. It was far too thin to be spread on anything. So, I came up with another great idea! Cornstarch! After a bit of Googling, I discovered that you could boil 2 tablespoons of cornstarch in a cup of milk, and use that to thicken your frosting. Just FYI, if your frosting is almost liquid to begin with, no amount of cornstarch can save you.
The cornstarch concoction.
And this is the unfortunate result. No filling or frosting should EVER look like this. It tasted okay, but I couldn't get past the texture. Ugh.
So, I switched gears, and found a strawberry buttercream recipe I could be proud of. Super simple, and extremely tasty. And here's the finished product. Happily tucked away in a tupperware dish for safe transportation to the office.
Classic Chocolate Whoopie Pie
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
Strawberry Buttercream
2 sticks (16 tbsp) of butter, room temperature
1 cup strawberries, pureed (I measured out the strawberries first and then pureed them)
3-4 cups powdered sugar
1) Cream butter in a mixer on medium-high speed for about 3 minutes.
2) On low speed, gradually add 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar.
3) Turn to low speed again and fold in the strawberries.
4) Add more sugar until the desired consistency is achieved. Mix well.
I used about 1/2 cup of pureed strawberries and right around 2 cups of powdered sugar. More berries, more sugar. It's a pretty easy recipe to manipulate.