Friday, March 2, 2012

Chocolate Espresso Whoopie Pie - Using C4C flour, Gluten Free

Whoopie Pie's are two yummy chocolate cakes with a creamy filling.   Pennsylvania and Maine both claim that these delectable treats all started in their state.  I don't know about Maine, but those from Pennsylvania claim that it's root are from the Amish and German culture.   
No matter their first beginnings, these little snack cakes are a sugary delight.  
Now a days you can find many twists on this classic - red velvet, pumpkin, s'mores...  and try this twist on the original....Chocolate Espresso Whoopie Pies's using C4C.



Chocolate Espresso Whoopie Pie Recipe

Ingredients:

¾ cup unsalted butter, softened
¾ cup granulated sugar
1 egg
1 tsp vanilla extract

¼ cup buttermilk
¼ cup coffee, strong/warm
¼ cup espresso, warm

1 ¾ cup Cup4Cup gluten free flour
¾ cup high quality dark chocolate powder
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt

Method of Preparation:

  1. Preheat oven to 375 degrees
  2. Using a stand mixer, cream sugar and butter together until light and fluffy.
  3. Add in egg and vanilla and mix. Set aside.
  4. In a separate bowl, mix all dry ingredients together.
  5. In another separate bowl, mix together the buttermilk, coffee and espresso.
  6. Add half the dry and wet ingredients to the butter mixture.
  7. Incorporate at a medium speed.
  8. Add in the rest of both dry and wet ingredients. Mix until well incorporated.

To Shape and Bake:

  1. Line sheet pans with either silt pats or parchement and spray surface well with oil.
  2. Portion dough out by 1 heaping tablespoon.
  3. Take each portion and roll into balls in well oiled hands.
  4. Take each shaped ball and place on silt pats spacing out 2 inches.
  5. Press down on the ball to form a disk shape.
  6. Make sure all your portions are shaped and pressed down evenly.
  7. Bake for 15-18 min.
  8. Allow to cool completely before placing filling in the middle.







Marshmallow Filling Recipe

Ingredients:

1 jar of marshmallow crème
½ cup unsalted butter, softened
½ tsp vanilla
1 ¼ cup confectioners sugar

Method of Preparation:

  1. Using a stand up mixer, place all ingredient in the bowl.
  2. Mix at medium high until well incorporated.
  3. Wait for cookies to cool completely before spreading the marshmallow filling.


Yummy like a big cakey Oreo!

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