February 3, 2014

Let's Make Whoopie, Chocolate with Marshmallow Filling

Cupcakes are booooring, not to mention the frosting does not travel well. The answer: whoopie! I am still fiddling with this recipe to get the cakes smoother (where did I get it to begin with? It may have started out as a combination of recipes).

The Cakes for Woopies (this makes about 35-40 little half cakes)
8 tablespoons of veg shortening (Spectrum is the go-to brand)
1/2 cup sugar
1/2 cup brown sugar

2 eggs
1 cup of coconut milk
2 1/4 cups of gluten free flour (usually a mixture of white rice flour, potato starch, & tapioca starch, but GF mixture worked very well too)
3/4 cups of cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xantham gum

Step 1: Preheat oven to 375, line baking sheets with parchment. Into the KitchenAid goes Spectrum shortening and sugar and brown sugar, start mixing and then beating together to fluff. Add eggs and vanilla, mix to fluff.

Step 2. I am never one to get an extra bowl dirty, but this step is necessary. Mix the dry ingredients (flour, cocoa, baking soda, baking powder, xantham). Add half of the dry mixture and half of the milk to the KitchenAid, mix, mix, mix. Add the rest of the dry mixture and milk, mix again.

Step 3. Scoop tablespoons of dough onto the parchment (cookie dough scoop works great, I am in the market for a new one so let me know if you have a model to recommend) and bake for 12-15 minutes, cool cookies on baking racks.

Look at these beauts! Still working on getting smoother cakes.
On to fluffy frosting!

1 1/2 cups of Marshmallow Fluff (Rice marshmallow cream worked great, Ricemellow)
1 1/4 cups of Spectrum Shortening
A few glugs of vanilla

Step 4. Put all the frosting ingredients together and fluff, fluff, fluff. My original notes mention confectioners' sugar but the frosting was plenty sweet without the extra sugar.

This is my go-to frosting now!

Step 5. Frost and sandwich the cakes.

Option: are Whoopies too summery?

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