As a matter of fact, I have to spread mine out a bit so they won't be too tall. I have read on a couple of threads here that starting cupcakes at or and then turning them down to after a short time will help make the cupcakes dome up, but I have never tried that.
Thanks so much, I think you are right. Our batter was way too thinned. We ended up turning them into cupcakes and will try whoopies again soon. I appreciate your help. Thanks again!!! Since these were "minis", I used my smallest cookie scoop and that was a large enough serving with two cookies and the filling.
Great, thanks so much I have a lot of orders due this week, but next weekend I will be sure to try them. Thanks again,Sarah. Hi BakeloveMom, I am having the same problem. I have tried 2 recipes and they too are flat.. Who knew it was going to be so hard to make a poofy whoopi pie. Home Recipes.
Course: Dessert. Cuisine: American. Keyword: cream cheese, red velvet. Prep Time: 20 minutes. Cook Time: 10 minutes. Cooling Time: 30 minutes. Total Time: 1 hour. Servings: 24 people. US Customary - Metric. Calories: kcal. Line two baking sheets with parchment paper and set aside. In a small bowl, combine dry ingredients: flour, cocoa powder, salt, and baking soda. In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until combined and fluffy because of the large proportion of brown sugar, the butter and sugars will not cream into a fluffy, pale yellow mixture.
Add vanilla extract and combine. Add in red gel or liquid food coloring and beat, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Beginning and ending with the buttermilk, rotate adding the buttermilk and sifted dry ingredients until all ingredients are incorporated. The red color of the batter will deepen with the addition of the cocoa powder. Bake for about 10 minutes or until the cake springs back when pressed gently with your finger.
Remove the cakes from the oven and cool on the cookie sheets for minutes before transferring to a cooling rack to cool the rest of the way. While cakes are cooling, prepare the cream cheese filling. Beat in 3 cups of powdered sugar. Add 1 tablespoon of heavy cream at a time until the desired consistency of frosting is achieved. Place a scoop of frosting onto the center of the flat side of one of the cakes.
Prep Time: 20 minutes. Cook Time: 12 minutes. Cooling and Chilling Time: 2 hours. Total Time: 2 hours 32 minutes. Servings: 24 people. US Customary — Metric. Calories: kcal. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside. In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.
Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain. Use a cookie scoop with a 1. Baking 1 cookie sheet at a time, bake minutes, or until a toothpick inserted into the center of a cookie comes out clean.
Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough. Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up.
Pipe filling onto the flat side of overturned cookies. Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges. Repeat until all cookies are used. Refrigerate at least 1 hour before serving. Tried this recipe? Follow me FoodFolksandFun. Red Velvet Whoopie Pies.
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