Gourmet Mini Stuffed Cakes

Name: Gourmet Mini Stuffed Cakes
Total time: 40 min
Yield: 15
Cuisine: American, North America
Ingredients: 2 cups all-purpose flour; 0.75 cup cocoa powder; 1 tsp Baking powder; 0.25 tsp baking soda; 0.25 tsp salt; 0.75 cup unsalted butter; 0.75 cup sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp red Food coloring; 0.25 cup Buttermilk; 0.5 cup warm water; 0.25 cup solid vegetable Shortening; 0.25 cup unsalted butter; 1 cup powdered sugar; 1 tsp vanilla extract; 0.5 cup light corn syrup; 1.5 cups powdered sugar; water; red Food coloring

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

pieces (whoopie pies)

Ingredients: 2 cups all-purpose flour; ¾ cup cocoa powder; 1 tsp Baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup unsalted butter; ¾ cup sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp red Food coloring; ¼ cup Buttermilk; ½ cup warm water

For the filling: ¼ cup solid vegetable Shortening; ¼ cup unsalted butter; 1 cup powdered sugar; 1 tsp vanilla extract; ½ cup light corn syrup

To decorate: 1 ½ cups powdered sugar; water; red Food coloring

How healthy are the main ingredients?

sugar salt egg

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5. Line 3 large baking trays with non-stick baking paper.

Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the egg, vanilla and red colouring until blended.

Mix together the buttermilk and warm water.

Gradually stir the dry ingredients into the butter mixture, alternately with the buttermilk mixture until well blended.

Drop 1 tablespoon of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little.

Bake for 8-10 minutes, until springy to the touch. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the filling: beat the vegetable fat and butter with an electric whisk until soft and creamy. Gradually beat in the icing sugar and continue whisking until light and fluffy.

Slowly whisk in the vanilla and golden syrup. Whisk until light and creamy.

10.

Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly.

11.

To decorate: sift the icing sugar into a bowl and add just enough water to form a smooth, thick icing. Add a few drops of red food colouring and stir until smooth. Drizzle the icing over the top of each whoopie pie and leave to set.