Tuesday, January 21, 2014
Coffee lovers only - Mocha and Caramel Macchiato Whoopie Pies!
Hello everyone! I know it's been way too long since my last post, and I know I say something to that affect at the beginning of every post...So, in conclusion, I'm a stinker, and I'm sorry! It's been about a week since Nationals, and I hope all of you spectators had just as much fun watching as I did performing! Seeing all of the signs out in the crowd was truly heartwarming, and unlike anything I've experienced before. So, thank you all! Since Nationals I've unfortunately been sick, so there isn't all that much new in my life to report on. All I've been doing is some coaching, a little tv watching, and a whole lot of daydreaming about something that is happening 11 days from now...A TRIP TO DISNEY! Thanks to Bella, and Colin who bought me tickets as a (very) early birthday gift! I am SO lucky to have them in my life, and I will never be able to thank them enough! I am obviously listening to disney pandora as I compose this, and singing along. Well, trying to at least, my sickness has taken my voice...I finally understand how Ariel feels. I will be healthy soon enough, and embarrassing myself (and everyone around me) in the wonderful world of Disney! By the way, if you haven't seen frozen yet, I suggest you cancel all your plans and get to the movie theatre the second you finish reading this. I'm obsessed, and if you don't love it we can't be friends. I'm sorry, but that's just the way it has to be. Anyway, when I'm sick something that makes me feel better is baking, and I promise the goodies aren't contaminated with disease :P. Since it has been so long since my last post, I'll be posting two recipes this time around. Mocha whoopie pies and Caramel Macchiato whoopie pies!
Mocha Whoopie Pies!
For the mocha cakes -
• 3 tablespoons instant coffee
• 2 tablespoons hot water
• 2 1/4 cups flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter at room temp
• 4 tablespoons vegetable shortening
• 1 cup packed brown sugar (dark or light)
• 1 egg
• 1 teaspoon vanilla
• 1 cup milk
Preheat your oven to 375° and cover two baking sheets with parchment paper. Mix together the instant coffee and hot water and stir until dissolved. Mix the coffee into the milk and set aside. Combine the flour, cocoa, baking soda, and salt in a medium size bowl and whisk together.
In your stand mixer with the paddle attachment, beat together the sugar, butter, and shortening on medium until light and fluffy (about 3 minutes). Add the egg, and vanilla. Beat on medium speed for about 2 minutes. Next, add half of the flour mixture, and half of the milk mixture. Mix until incorporated. Scrape down the sides, and repeat with the remaining flour and milk.
Drop 2 tablespoons of batter onto the prepared baking sheets.
Place one sheet on the top rack of your oven, and the other on the middle rack. Be sure to rotate the sheets halfway through baking so they cook evenly. Bake for 10 minutes, or until the cakes spring back when touched. Place them on a wire rack to cool!
Coffee frosting -
• 2 sticks (1 cup) unsalted butter
• 1 tablespoon instant coffee
• 1 tablespoon hot water
• 1 2/3 cups powdered sugar
• pinch of salt
Mix the instant coffee with the hot water and stir until dissolved. In your stand mixer with the paddle attachment, beat the butter until fluffy, about 4 minutes. Mix in half of the sugar, and once that is incorporated, mix in the remaining sugar. Next, beat in the salt, and last, but definitely not least, the coffee. Time to assemble!
Some of the cakes will be slightly different in size, so just try to pair em up as best as you can. Fill the whoopie pies with 2 tablespoons of frosting. I got 36 cakes, and 18 completed whoopie pies out of the recipe.
Next up, Caramel Macchiato!
For the coffee cakes -
• 1 cup sugar
• 4 tablespoons (1/2 stick) butter at room temp
• 7 tablespoons shortening*
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons instant coffee
• 2 tablespoons hot water
• 2 eggs
• 3 cups flour
• 2/3 cups milk
*you could use all butter, I just didn't have enough on hand.
Preheat your oven to 375° and cover two baking sheets with parchment paper. Mix together the instant coffee and hot water and stir until dissolved. Mix the coffee into the milk and set aside. Combine the flour, baking powder, and salt in a medium size bowl and whisk together.
In your stand mixer with the paddle attachment, beat together the sugar, and butter on medium speed until light and fluffy (about 3 minutes). Add the eggs, and beat for 2 more minutes. Next, add in half of the flour mixture, and half of the milk mixture. Scrape down the sides and repeat with the remaining flour and milk.
Drop 2 tablespoons of batter onto prepared baking sheets. Bake for 12 minutes, or until the cakes spring back when touched. Transfer to a wire rack to cool.
I had a can of Dulce de Leche sitting in my cabinet, so that's what I filled these babies with! Super simple and quick! I had a 13.4 oz can, and it was the perfect size. You can find it in any grocery store :)
Spread one tablespoon of Dulce De Leche on one cake, and sandwich another cake on top! This recipe made 40 cakes, and 20 completed sandwiches. Hopefully you make these, and enjoy!