dah banyak kali buat chocolate whoopie pies ni tapikan asyik luuuupa ajek nak buat entry about it..erkkk actually malas sebenarnya hahaha pecah rahsia kan!
ok here’s the recipe..
took it from joyofbaking and i tell u this recipe is worth keeping…sedap bangat hokkay! i’ve tried both the red velvet whoopie pies pun sodap and this chocolate whoopie pies ni pun i dah try 2 versions jugak…with and without coffee flavor and both sedap…erkkk itu kata my friends jugak ye hahaha
1 3/4 cups (230 grams) all purpose flour (guna tepung gandum je)
3/4 cup (75 grams) cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (omit this)
3/4 cup (170 grams) unsalted butter (guna salted butter), room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk (1/4 cup low fat milk with 1/4 tbsp apple cider vinegar)
1/2 cup (120 ml) lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water
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 coffee (or water).
With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
Drop heaping tablespoons (can also use a small ice cream scoop –i used piping bag ;-) ) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) 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. Remove from oven and transfer to a wire rack to cool completely.
as for the buttercream..saya guna swiss meringue buttercream ni jek
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)
Add the vanilla.
Finally, add the butter a stick at a time and whip, whip, whip