I like to bake. What? You didn’t know this? Problem is, we don’t eat all I bake. Both my hubby and will have a little to try, then the rest goes stale waiting around. (Except for a few things that don’t take long to be gobbled up) : ) Luckily, Amelia’s therapist and Jared’s co-workers and various friends are always good about taking it off our hands so I don’t have to feel wasteful and can keep experimenting in the kitchen.
These were the perfect baking project. They were so cute! I threw some in the freezer and they were even better frozen so there wasn’t any waste. (Plus they were super cute in little boxes for friends too).
Who could resist these cuties?
For the cakes:
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
4 T unsalted butter, at room temp
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 T milk
1 tsp baking soda
1 tsp white vinegar
1/2 tsp vanilla
1 cup mini chocolate chips
Beat together the sugars, butter, and shortening in a stand mixer fitted with a paddle.
Beat for about 3 minutes, till light and creamy.
Add eggs and buttermilk, mix till combined.
Combine the milk, baking soda, and vinegar in a bowl.
Mix the flour, baking powder, and salt in another bowl.
Add both the milk and flour mixtures to creamed butter and sugars.
Mix on low just till combined. Add vanilla, beat about 2 minutes, or until completely combined.
Stir in the chocolate chips with a wooden spoon.
Drop batter by tablespoonfulls onto baking sheets lined with parchment paper or a silicone mat.
(Space about 2 inches apart).
Bake at 375 degrees for about 10 minutes or until lightly browned.
Cool on baking sheet about 5 minutes before moving to a wire rack to finish cooling.
Makes about 48 (2 inch) cakes.
1 1/2 cups marshmallow fluff or cream
1 1/4 cups shortening
1 cup confectioners sugar
1 T vanilla
Using a stand mixer with a paddle attatchment, beat the fluff and shortening on low, then increase speed to medium and beat about 3 minutes until smooth and fluffy.
Add sugar and vanilla on low, beat until well mixed.
Beat on medium for about 3 minutes.
miniature chocolate chips
Spread half the cakes with marshmallow filling, sandwich with another cake, roll ends in mini chocolate chips.
Serve frozen or at room temp.
Recipe Source: adapted just slightly from Whoopie Pies by Sarah Billingsley and Amy Treadwell