Baileys Chocolate Whoopie Pies Recipe
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Bailey’s Chocolate Whoopie Pies INGREDIENTS 2 cups all-purpose flour ½ cup unsweetened cocoa powder 1 ¼ teaspoons baking soda 1 teaspoon espresso powder 1 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup buttermilk, room temperature DIRECTIONS: Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside. In the bowl of a stand mixer (or using a hand mixer), cream together the butter and brown sugar, about 1 minute. Add the egg and vanilla extract and beat until light and creamy, about 2 minutes. Add dry ingredients to butter mixture in three parts, alternating with buttermilk (so add one third flour mix- ture, half cup buttermilk, another third flour mixture, half cup buttermilk and finish with remaining flour mixture). Combine well after each addition. Transfer batter to a frosting bag fitted with a round tip.* Pipe batter into circles two inches in diameter on the prepared baking sheet (each about three inches apart as they will spread slightly). Bake until tops are puffed and cakes spring back when touched, 10 to 12 minutes. Remove from oven and cool completely before filling. BAILEY'S BUTTERCREAM FILLING In a bowl with a mixer, cream together butter, Baileys, and powdered sugar. Spoon frosting into a pastry bag fitted with desired tip and pipe it generously on flat side of the cakes. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days. BAILEY'S BUTTERCREAM FILLING 3/4 cup (1 1/2 sticks) unsalted butter room temperature 4 1/2 cups powdered sugar sifted 6 tablespoons Baileys Irish Cream Liqueur or until desired consistency CENTRAL WINE SPIRITS
Transcript of Baileys Chocolate Whoopie Pies Recipe
Bailey’s Chocolate Whoopie PiesINGREDIENTS2 cups all-purpose flour½ cup unsweetened cocoa powder1 ¼ teaspoons baking soda1 teaspoon espresso powder1 teaspoon sea salt1/2 cup (1 stick) unsalted butter, room temperature1 cup light brown sugar1 large egg1 teaspoon vanilla extract1 cup buttermilk, room temperature
DIRECTIONS:Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.In a medium bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.In the bowl of a stand mixer (or using a hand mixer), cream together the butter and brown sugar, about 1 minute. Add the egg and vanilla extract and beat until light and creamy, about 2 minutes.Add dry ingredients to butter mixture in three parts, alternating with buttermilk (so add one third flour mix-ture, half cup buttermilk, another third flour mixture, half cup buttermilk and finish with remaining flour mixture). Combine well after each addition.Transfer batter to a frosting bag fitted with a round tip.* Pipe batter into circles two inches in diameter on the prepared baking sheet (each about three inches apart as they will spread slightly). Bake until tops are puffed and cakes spring back when touched, 10 to 12 minutes. Remove from oven and cool completely before filling.
BAILEY'S BUTTERCREAM FILLINGIn a bowl with a mixer, cream together butter, Baileys, and powdered sugar. Spoon frosting into a pastry bag fitted with desired tip and pipe it generously on flat side of the cakes. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days.
BAILEY'S BUTTERCREAM FILLING3/4 cup (1 1/2 sticks) unsalted butter room temperature4 1/2 cups powdered sugar sifted6 tablespoons Baileys Irish Cream Liqueur or until desired consistency
CENTRALWINE SPIRITS
