01 July 2011

Whoopie....It's Canada Day!

I love Canada Day! For me, its all about the parades, family BBQ's and of course the fireworks! However this year, I get one out of the three...the fireworks. The town is set to let them go at 11pm and directly in our backyard. How cool is that? I will literally have front row seating...just wishing the hubby wasn't working to watch with me.

I have also been wanting to bake some Whoopie Pies and decided today was the perfect opportunity. To honour Canada's Birthday, I went with Red Velvet with Cream Cheese Frosting....Red & White and Oh.So.Yum.

Whoopie Cakes - Tracey's Culinary Adventures

2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature
red food coloring
Cream Cheese Frosting- Tracey's Culinary Adventures
8 oz. cream cheese, softened
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted


Preheat oven to 325 F. Line two baking sheets with parchment paper.

In a medium bowl sift the flour, cocoa powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla, beating to combine. With the mixer on low speed, alternately add flour mixture and buttermilk, beginning and ending with the flour mixture, beating just until incorporated. Add the food coloring a little at a time until you achieve your desired color for the whoopie pies.

Spoon batter in 1-inch rounds, about 1/2-inch high on prepared baking sheets, leaving about 1 inch of space between each round.  Bake 10 minutes, or until the tops of the cookies are set. Cool the cookies on the baking sheets for a few minutes then transfer to wire racks to cool completely.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Add the vanilla extract and mix to combine. Gradually add the confectioners’ sugar, stopping to scrape the sides of the bowl occasionally. When all of the sugar has been incorporated, increase the speed of the mixer and beat briefly until smooth.

Match the cookies by size as best you can to make pairs. Pipe the frosting on the flat side of one of the cookies in each pair. Sandwich the cookies together and press gently until the filling reaches the edges.

So its 7pm currently and I'm eating my Whoopie Pies, listening to classic Canadian music and setting up my deck for firework watching! Hope you and yours had a wonderful Canada Day!

1 comment:

sara said...

awesome!! i just made red velvet whoopie pies for my nice for her 14th birthday. i <3 whoopie pies!

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