I got the recipe from ourbestbites.com (Original recipe from Baked: New Frontiers in Baking).
Cakes:
3 cups all-purpose
flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons
cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 cup oil
1 cup dark
brown sugar
1 cup white sugar
3 cup pumpkin puree
1 teaspoon vanilla
2
eggs
Cream Cheese Filling:
1/2 cup (1 stick) butter
1
8-oz. package cream cheese (you could use light)
3 cup powdered sugar
3
tablespoons maple syrup of 1/2-1 teaspoon maple extract
1 teaspoon
vanilla
Preheat oven to 350.
Lightly spoon the flour into the
measuring cup and level with a knife. In a medium bowl, whisk together the
flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set
aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add
the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly
add in the flour mixture and mix until combined.
Using a 1 tablespoon
scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined,
if possible, but not necessary), leaving about 1″ between the batter. Try to
keep the batter as circular as possible. Bake for 10-14 minutes or until the
tops are done and a toothpick inserted into the middle of one of the cakes comes
out clean. Remove from oven and allow to cool for 5 minutes on the pan and then
transfer to a cooling rack.
To prepare the filling, beat the butter on
high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat
until smooth. Add the powdered sugar, maple, and vanilla and beat until
combined. Transfer to a large Ziploc bag and cut 1/2″-1″ off the
corner.
Flip the cakes over on a flat surface. Squeeze about 2-3
tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon
measure) onto every other cake. Top each pie with the remaining cakes. Serve
immediately if possible; otherwise, these can be refrigerated in an airtight
container.
Makes about 30 large whoopie
pies.
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