whooops whooooops whoopie pies in the house

 

dah lama nak merasa whoopie pies ni tapi asyik tak sempat ajek nak membuatnya until a few days ago berjaya jugaklah membuatnya. itupun sebab ada extra cream cheese frosting lebihan wat hasya’s birthday cake n cupcakes itu hari makanya haruslah mommy hasya ni merajinkan diri wat something else kan or else those cream cheese will only mengenyangkan mr T aje kan

anyway, long story short..kemalasan menjadi kerajinan bila my lil princess love this red velvet whoopie pies so much! ternganga kejap mulut mommy dia bila tengok dia keep on munching this pie one after another..huhu berbaloi rasanya kerajinan mommy dia kan kan hikhik mestilah mak dia suka hati sebabnya this lil girl memang susah sikit nak memakan keks ke muffins ke cupcakes ke but when it comes to whoopie pie ni dia yang mintak nak makan and pastu mintak lagi dan lagi..weeeehaaaa sukanya coz finally i dah jumpa whats her feveret :-D

okay, here’s the recipe ye!

 

recipe adapted from joy of baking

ingredients

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (saya guna cocoa powder yg biasa jek)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt ( i omit this – guna salted butter)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar (saya guna castor sugar)

1 large egg, room temperature

1 teaspoon pure vanilla extract (i used vanilla essence je)

3/4 cup (180 ml) buttermilk (i used 3/4 cup of low fat milk and a few 3/4 tsp of apple cider vinegar…leave for 10 minutes)

1 tablespoon liquid red food coloring

method

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

using the electric mixer, beat the butter and sugar until light and fluffy

Add egg – beating well. beat in vanilla extract

In small measuring cup, mix the buttermilk and red food coloring. with the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions beginning and ending with the flour.

drop heaping tablespoons or you can use a small ice cream scoop ( saya guna piping bag aje..buat lubang or guna nozzle bulat # 807 and pipe aje atas baking sheets tu )  of the batter on the prepared baking sheets, spacing about 2 inches (5cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

as for the cream cheese filling, i used this recipe

125g cream cheese – saya guna philadelphia cream cheese
50g unsalted butter – saya guna anchor
80g powdered sugar
1 cup fresh cream, whipped until stiff (saya guna whipping cream brand Rich je)

method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.