At least once a week, I see an article or blog post proclaiming that something is "the new cupcake." It's ridiculous, and kindof dumb, because why does something have to be "the new" anything, other than to draw traffic and make up crazy food trends?
Also, cupcakes are not in competition with other baked goods. Lots of us like them all! So to prove that all our desserts can get along, here are five photos of cupcakes with other desserts on top of them! And, incidentally, a lot of these desserts (hi macaroon and whoopie pie!) happen to be ones that are constantly pitted against the cupcake.
mini coconut macaroon cupcakes by obliviousfire on Flickr:
"White mud and raspberry cupcakes with raspberry-cream cheese frosting and mini coconut macaroons"
a mini whoopie pie on top of a cupcake by baking blogger The Lone Baker via Flickr, inspired by this painting
two kinds of cookies in one, plus a Valentine's Day theme! These are by the wonderful Etsy custom cupcake maker death by cupcake via Flickr
And with these you get a bonus, because they are actually filled cupcakes:
mini donut on a cupcake - I took this at Frosting Bake Shop in Walnut Creek, California, it's their Homer Simpson cupcake!
mini pumpkin pie on a cupcake, by blogger The Frosted Cake N Cookie, via Flickr: "pumpkin spice cupcake with cinnamon cream cheese icing. fondant pumpkin pie slice."
Showing posts with label whoopie pie. Show all posts
Showing posts with label whoopie pie. Show all posts
5 other desserts on top of cupcakes: macaroon, whoopie pie, cookies, donut, pumpkin pie
Read User's Comments0
Mini Pumpkin Whoopie Pie's
Jose Tellez down in CBN took this photo for me, I think it came out really great. All of mine are super green from the lighting in the room. I promise my next post will have better photos :-)
In addition to my mini pumpkin cheesecakes that I made for our office Chili cook-off I also made some mini pumpkin whoopie pies. If you read my blog often you will find I love to make whoopie pies. I just think they are fun, super easy, and taste great. Since it is the season of pumpkin and I had already made pumpkin cheesecakes I thought I would stick with the theme and go with pumpkin whoopies, I mean what isn't to like? Pumpkin as an ingredient makes for some really moist and flavorful desserts - everyone loved them and they were the perfect size to just pop in our mouth. These would be awesome for kids on Thanksgiving, they are so good they might even want to help you make them.
Pumpkin Whoopies:
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tblsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups solid pack pumpkin
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 350, line two making sheets with parchment paper and set aside.
- Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt into a bowl or piece of waxed paper.
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar and butter on low speed until just combined. Add in the pumkin, then the egg, beating well. Add the vanilla and beat until combined.
- Slowly add the flour mixture and beat on low until incorporated, scraping down the sides of the bowl as you go.
- Using a small ice-cream scoop or a pastry bag or really anything you choose... make small rounds of the batter as small or large as you like. I made mini ones so I used my eye to make them all roughly the same size and by using a large round tip on the end of my pastry bag. Make sure to space them at least two inches apart from each other.
- Bake one sheet at a time for about 12-15 minutes each, or until the cakes begin to crack and are firm to the touch (this will also change depending on how small are large you make them). Let the cakes cool completely before icing them.
Maple Cream Cheese Frosting:
- 3 cups powdered sugar
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese at room temperature
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth,
- Add the cream cheese and beat until combined.
- Slowly add the powdered sugar, maples syrup and vanilla until smooth.
To assemble:
- Flip over half of the completely cooled whoopies so the flat side is facing up.
- Pipe enough to cover the whoopie 1 1/2 tsp - 1 tblsp of icing depending on how large the whoopies are.
- Place another whoopie flat side down on top and press down lightly. If your icing gets too soft you can always put it in the fridge before hand to firm it up a bit. These are best served at room temperature. Store left overs in an airtight container. Enjoy!
Whoopie Pies for Elvis
sugar and butter mixture - should be crumbly before adding cream, honey, and lemon juice
Assembly line
Chocolate glaze
The Good, the Bad, and the Yummy states that "Elvis might have been horribly misguided about drugs and sequins, but he got one thing right—peanut butter and banana sandwiches.
I couldn't agree more. Elvis was a smart man with an even smarter mother. It is rumored that his mom used to prepare his favorite sandwich for him- a peanut butter and banana sandwich on hawaiian bread. My own father used to love to each peanut butter on ritz crackers, also very yummy and I love peanut butter and honey on wheat bread. How do you combine all three? Only in a whoopie pie of course!
My friend Taryn and I decided to tackle the idea of an Elvis whoopie pie. Banana Whoopie's with a layer of salted peanut butter spread and honey buttercream, to top it all off and really make it K Bakes style Taryn had the brilliant idea of dipping them in chocolate. It seems like a lot of hard work but they really weren't that difficult, and all the ingredients really make these amazing. By adding mashed bananas to the whoopie pies it makes for a ultra moist cake that isn't too sweet, once paired with the thick peanut butter spread and the light sweet honey buttercream you can't resist but to bite into these. I think even Elvis would be proud of the chocolate addition.
All recipes are adapted from the brilliant book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell
Banana Whoopie:
- 1 cup all-purpose flour
- 1 cup whole weat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Sift together using a strainer or a sifter both flours, baking soda, and salt into a bowl. Set aside
- In the work bowl of a stand mixer fitted with the paddle attachment (or a hand mixer if you don't have a stand mixer) beat together the butter, shortening, sugar, and vanilla until light and creamy. Add in the eggs and beat until combined.
- slowly add in the dry ingredients, once combined add in the mashed bananas and mix on medium speed for about 2 min.
- Using a spoon or a pastry bag with a large round tip drop about 1-2 tablespoons of batter depending on how large you want to make them onto the prepared baking sheets spacing them at least 2 inches apart. Bake on the sheets for about 10 min, or until the cakes begin to brown slightly. remove from the oven and let the cakes cool on the sheet for a few min before transferring them to a rack to cool completely.
Fillings!!
Honey Buttercream:
- 3 cups of confectioners sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 to 4 tablespoons of heavy whipping cream
- 2 tablespoons of honey (I use Savannah Bee Company's Winter White Honey)
- 1 teaspoon fresh lemon juice
- pinch of salt
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. add the heavy cream, honey, lemon juice, and salt and beat on high speed until smooth, about 3 minutes.
Salty Peanut Butter:
- 3/4 cup of creamy or crunchy peanut butter (I used reduced fat creamy peanut butter at it was great)
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 tsp salt (if you don't want it to be too salty you could just do a pinch of salt)
In the work bowl fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. add the confectioners sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
Chocolate glaze:
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter at room temperature
Put the chocolate in a heatproof bowl. Heat the cream in a small, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and stir until smooth. add the butter and stir to blend.
TO ASSEMBLE:
Put both your fillings into pastry bags fitted with a large round tip or in a ziplock back with the tip cut off. Pipe the peanut butter filling on half of the whoopie pie's and the honey buttercream on the other half. Assemble by putting the honey buttercream whoopies on top of the peanut butter ones (so the heavier side doesn't crush the buttercream) Once they are assembled dip each one into the warm chocolate glaze, then cool on a rack. Place a sheet of parchment or waxed paper under the rack to catch the drippings.
S'more Whoopies
After seeing a huge display in the grocery store for graham crackers and hershey chocolate - yum, I was in the mood for some s'mores. I guess since it's summer time the thing to do is go camping and eat s'mores. Since I can't go camping I figured I would just skip ahead to the s'more part.
I tried to think of fun ways to jazz up a normal s'more cause that would make for a pretty boring blog post. While scanning one of my favorite stores Paper Source the other day I ran across the "Whoopie Pies" cookbook - an entire cookbook on whoopie pies, why didn't I think of that?!? I was oddly drawn to the page with the s'more whoopie pie recipe... strange, I know :-)
I have made a few whoopie pies in the past, including my yummy lemon oatmeal whoopies which are great, but most of my whoopies have more of a nontraditional cookie texture rather then a cake texture. Since I hadn't tried a cake like recipe I thought it might be good to start here. These are insanely good, but I should warn you that they do take a little time, not quite as easy as baking a batch of cookies. I suggest preparing your chocolate ganache first and setting it aside while you make your whoopies and the marshmallow filling, that way you can be most efficient with your time. Also, they stick together since they are so moist which is good for taste but bad for storage. If you don't eat them all an once ;-) then place a piece of parchment in between each layer when you stack them in your storage container. I promise if you take the time to try this recipe you will not be disappointed! Give me s'more whoopies!
Start with your chocolate ganache - here is the cream right after I poured it over the chocolate chips.
This is the smooth ganache once all the cream and chocolate have melted together, yum!
Flour mixture
Sugar mixture
eggs and buttermilk
finished batter
I used a pastry bag with a extra large tip to make my circles, but use whatever you have handy, and make sure they are at least 2 inches apart so they don't bake into each other.
marshmallow cream mixture
I made sure I was organized so it wouldn't be chaos when I it came time to assemble
Graham Cracker Whoopie
Ingredients:
- 1 1/2 c graham flour - if you can't find this then use wheat flour
- 3/4 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp. unsalted butter and room temperature
- 4 tbsp vegetable shortening
- 1 c packed dark brown sugar
- 2 large eggs
- 1/2 c. buttermilk
- 2 tbsp. milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
Directions:
- Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment.
- In a medium bowl, stir together both flours, baking powder, and salt.
- In a stand mixer (if you have one) fitted with a paddle attachment, beat butter, shortening, and brown sugar until light and cream, about 3 min. Add eggs and buttermilk and beat until combined.
- In a measuring cup, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
- Using a spoon or put your batter into a pastry bag fitted with a large round tip or even a ziplock with the tip cut off would work, drop about 1 tablespoon of batter onto your baking sheet, repeat spacing them at least 2 inches apart.
- Bake for about 10 min until the cakes begin to brown.
- Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely. Otherwise they are likely to break if you try and move them when they are too warm.
- Spread with marshmallow cream and chocolate ganache, but if you are in a hurry a dollop of marshmallow fluff and a square of chocolate would work fine also.
Makes about 40 two-inch cakes, about 20 assembled whoopie pies.
For the Marshmallow Cream!!
- 1 1/2 c marshmallow fluff, this is about 1 full normal sized jar
- 1 1/4 c vegetable shortening
- 1 c confectioner's sugar
- 1 tbsp. vanilla extract
- In the work bowl of a stand mixer fitter with the paddle beat together marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 min.
- Reduce mixer speed to low, add confectioner's sugar and vanilla, and beat until incorporated. Increase mixture speed to medium and beat until fluffy.
Chocolate Ganache - this is the easiest chocolate ganache ever!
- 11 oz. semisweet or bittersweet chocolate chips
- 3/4 cup heavy whipping cream
- Place your chocolate in a large, heat proof bowl.
- Heat the cream in a saucepan over medium heat just until in bubbles.
- Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a whisk until smooth.
- Allow the mixture to rest until firm enough to spread, about 2 hours. Or you can refrigerate it for about 30 min until it is firm enough to spread, shirting every 10 min.
Oatmeal Whoopie Pie with a twist of lemon please?
According to food historians, the term "Whoopie Pie" came from back in the day when Amish woman would make these little cookie concoctions for their husbands lunchboxes before they went out into the fields. When the farmers would find these treats in their lunch, they would shout "Whoopie!" - I'm not so sure about that story but I can say that these little bad boys are enough to make anyone yell out for sugary joy.
This recipe was originally my amazing Auntie Barbara's :-) she was kind enough to share with me many of her amazing recipes and now I am sharing it with you only I have made a few changes to put my own twist on things and not completely rip of my sweet aunt. These aren't your traditional whoopie pies as you might expect them to be soft like the kind you buy in the grocery store. I used to love the Little Debbie version that come in a box when I was little. The have more of a cookie texture with a hit of lemon in the cream filling to help cut the sweetness of the cookie and cream. Since these are oatmeal they are great in the fall or in the summer since they have that summery lemon tang.
Here's the recipe:
COOKIES:
- 1 C. Butter, softened
- 1 C. Packed brown sugar
- 1/2 C. Sugar
- 1 Large egg
- 2 Tsp. Vanilla
- 1 1/2 C Flour
- 1 Tsp. Baking soda
- 1/2 Tsp. Salt
- 1/4 Tsp. Cinnamon
- 3 C. Uncooked oatmeal oats. (You can use a little more depending on how stiff you want your cookies)
Beat butter and sugars together... add egg and vanilla. mix in flour, salt, cinnamon, and soda. Stir in oats. Bake at 375 8-10 min (watch them depending on your oven). COOL COMPLETELY before applying your cream filling. You will have a mess on your hands if you rush the cooling process. What is nice about this recipe is you can make the cookies in advance and wait to make the cream filling when you are ready to serve.
Cream Filling:
- 1/2 C. Butter softened
- 2 C. Powdered sugar
- 2 Tbl Whipping Cream
- 1 Tsp. Vanilla
- Zest of 1 lemon
- Juice of half of a lemon (you can add more or less depending on how lemony you want the filling)
Combine butter, sugar, whipping cream, vanilla, and fresh lemon juice in a bowl. Beat on high until light and fluffy. Add your lemon zest last and mix in lightly. Make a sandwich with the cookies. Use a pastry bag with a round tip if you want to make them neater and in my opinion your life easier.
Whoopie!
NOTE: I just made this recipe in a friends oven which is much nicer then mine and I noticed that since her oven was on confection it made the cookies much fluffier which made them harder. If using a confection oven I would use another 1/4 cup of butter and make the dough flatter rather then balls on the pan, this way they will spread thinner when you bake them. Hope this helps!
Subscribe to:
Posts (Atom)