photography by Paul Gelsobello Studio
Prep Time: 20
minutes
Cook Time: 12 minutes
Makes: 16 whoopie
pies
Cakes:
1 can Baker's
Joy¨ non-stick spray with flour
2 cups plus 4 Tbsp all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cup unsalted butter, softened and divided
2 cups sugar, divided
1 egg
2 cups milk, divided
2 tsp. vanilla extract
To make cakes, preheat oven to 375°F. Spray 2 large baking sheets with Baker's Joy
spray.
Combine 2 cups flour, cocoa, baking soda and salt; set
aside.
Beat1/2 cup butter with 1 cup sugar in a large bowl with electric
mixer until light and fluffy. Add egg,
beating well. Beat in 1 cup milk and 1
teaspoon vanilla.
Drop batter by rounded tablespoons, 3 inches apart, onto
prepared baking sheets. Do not crowd as
batter will spread. Bake 6 to 8 minutes
or until edges are set. Let cool on baking sheets for 2 minutes. Gently remove
to wire rack and cool completely.
To make filling, in small saucepan combine 1 cup milk and remaining
4 tablespoons flour and bring to a boil, stirring frequently with wire whisk. Reduce heat and simmer 3 minutes or until
mixture is very thick. Stir in remaining 1 teaspoon vanilla; remove from heat
and cool completely.
Beat remaining 1 cup butter
with remaining 1 cup sugar in a medium bowl with electric mixer until light and
fluffy. Add cooled milk mixture and beat
5 minutes until light and fluffy.
Spread about 2 tablespoons
filling onto flat side of 16 cakes. Top
with remaining cakes.
Store pies in
refrigerator between layers of waxed paper, to prevent sticking.
Food Stylist: Catherine Paukner
Prop Stylist: Heater Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella
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