Cakespy: Whoopie Pie Cupcakes
Cakespy: Whoopie Pie Cupcakes might be just the dessert you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 316 calories, 5g of protein, and 10g of fat each. Only This recipe is typical of American cuisine. A mixture of marshmallow fluff, cream of tartar, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.
Anweisungen
Preheat oven to 177°. Prepare two baking sheets: one muffin tin and one cookie tray. Line the muffin tin with cupcake liners, and the cookie tray with a sheet of parchment.
Sift together the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a medium-sized mixing bowl. Set aside.
With an electric mixer, cream the butter, eggs, and vanilla together in a large mixing bowl until light and lemon-hued.
Add the dry ingredients bit by bit, alternating with the milk until your batter is smooth.
Using either a cookie scoop or by heaping teaspoons, drop 12 rounds of cookie dough on the cookie sheet, leaving about an inch and a half around each mound of dough. Try to size them so that they are slightly smaller than the circumference of the cupcake cups you are using.
With the remaining cookie dough, fill the cupcake cups. This should be enough batter to fill each cupcake cup about 2/3 full.
Bake until lightly browned around the edges (these are a lighter cocoa color than some whoopie pies so you will see light browning). For the cookie tops, this will be 8-10 minutes; for the cupcakes, this will be about 15-20 minutes (a toothpick inserted in the cake should come out clean). I baked both at the same time, simply taking out the tops sooner and leaving the cupcakes to bake a bit longer.
Let the cupcakes and cookie tops cool completely.