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Monday, June 13, 2011

Whoopie Pie


Dulu aku memandang kue ini sptnya empuk-empuk, pas pertama lihat di dapurnya Ningsih Vunisia - UK, sepertinya Khansa doyan ya Ning....:D Sekarang ada kesempatan bikin atas perintah dari Vivi , selaku host LBT, he he...aiiihhh sambil merem juga jadi loh...! sambil ngantuk gitu...xi xi..krn kecapean ini itu...:p

Resepnya saya ambil plek dari sini http://www.joyofbaking.com/RedVelvetWhoopiePies.html#ixzz1OxA8s9R0 , cuma sy skip pewarna merahnya :D

Red Velvet Whoopie Pies:

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180 ml) buttermilk

1 tablespoon liquid red food coloring....SKIP...Ike

Cream Cheese Filling:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Read more: http://www.joyofbaking.com/RedVelvetWhoopiePies.html#ixzz1OxjFY7C7

Red Velvet Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Makes about 17 sandwich cookies.

Read more: http://www.joyofbaking.com/RedVelvetWhoopiePies.html#ixzz1OxjNVyCD

*** Untukk filling saya tambahkan 2 buah daging durian, sebagai penambah wangi, :D .....Ike

Testomoni : Hmmmmm...anak2 saya biasa aja tuh....ha haaaa....mereka lebih doyan cookies...:(( dimakan sih, tapi ga se-excited kalau dibikinin cookies....*jualmahal sih deeeeee.....:))) bilang aja klo doyan....:p

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