Have a Super Bowl and GOOOOOOOOOOOOOOOOOOOOOO Hawks.
Enjoy
Ingredients
6 tablespoons (3 ounces) shortening
1 cup sugar
1 large egg
1 cup milk
5 tablespoons cocoa
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
Cream Cheese Frosting
Cream Cheese Frosting:
1 stick (8 tablespoons) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners sugar
1 teaspoon pure vanilla extract
Now Putting These Beauties Together
- Preheat oven to 350°.
- Cream together shortening and sugar.
- Add egg and vanilla, beating well until blended.
- In a bowl whisk together the flour, cocoa, salt, and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended.
- Using a cookie scoop, drop onto greased baking sheets.
- Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football.
- Bake 10 to 12 minutes, or until firm.
- Cool on racks then fill with filling, below.
Making Frosting
- With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
- Reduce speed to low.
- Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed.
- If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
Assembly:
- Fill a piping bag fitting with a star tip with your cream cheese frosting.
- Flip one of your Chocolate Whoopie Pies over so the bottom is facing up.
- Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted.
- Gently press the bottom side of another whoopie pie on top, creating a “sandwich”.
- Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.
Your Finished Product
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