This, my friends, is perfection! Yummo on a plate!
I'm talking of course of whoopie pies!!
This weekend we're joining some friends for a weekend in the mountains. (it's their 20th and they asked us to come along. So, being the agreeable people we are we agreed! lol But, not wanting to be a total sponge I said I would do the cooking. A girl's gotta eat! And if the weather totally stinks, I at least know we'll have a good throw down.)
The whoopies in process...lets see, 50 halves make how many whoopies...? 25?
Do you think I'll have enough? I don't know, there are six of us! Thank goodness I made a trople batch of coconut macaroons just to be on the safe side.. :-)
*gasp* to die for (below)
I'm havin a sneaky suspicion they won't all make it to the mountains....oh well!
our frinds aren't big eaters anyway :-) lol
For those of you who have to go to the store right now and buy the stuff to make these, here's the recipe:
(this is a single batch, but take my advice and always make a double. You'll wish you did if you don't. )
1/2 Cup butter, softened (not in the microwave~ that's bad for you ~ see link under ingredient list)
2 cups all purpose flour (not self raising)
1/2 teaspoon baking powder
1/2 cup baking cocoa
1 cup milk, soured
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Cream your butter and sugar til light and fluffy. Add eggs and beat. Add rest of ingredients and mix well. It should look kind of like pudding or a thick custard.
spoon out into uniform circles on a baking tray covered in parchment paper.
Bake at 425 degrees Farenheit for about 5 minutes.
They should be puffy and springy.
Cool on wire rack.
1/2 cup butter, softened
1 1/2 cups powdered sugar ( a.k.a.icing sugar, confectioner's sugar)
1 1/2 cups of Mashmallow cream
2 teaspoons pure vanilla extract
1/4 teaspoon ground cardamon (optional, but its really nice)
4 tablespoons of milk (you may need less if its been really damp outside lately
Put a nice dollop on one half and make a sandwich.
(in case you can't buy it)
3 egg whites, room temperature
2 cups light corn syrup *
1/2 teaspoon salt
2 cups sifted powdered sugar (a.k.a icing sugar, confectioners sugar)
1 tablespoon pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup and salt. Beat on high speed, mix for approximately 5 minutes or until mixture is thick and the volume has almost doubled.
On low speed, add powdered sugar and mix until blended. Add vanilla exract just until well blended.
Your marshmallow is now ready to use in your recipes or refrigerate in a covered container for up to 2 weeks
* if you live in Britain, chances are you wont be able to find corn syrup either. A good alternative would be golden syrup or rice syrup. Honey is the right consistency but the taste is too strong.