Directions: |
Directions:Preheat the oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light. Beat in vegetable oil and the eggs, adding the eggs in one at a time and waiting until the first is fully incorporated to add the second. Stir in half of the flour mixture, followed by the buttermilk and vanilla extract. Stir in the remaining flour, mixing just until all ingredients are combined and no streaks of flour remain. Drop batter in approximately 2-Tbsp. sized rounds onto prepared baking sheet, as you would for cookie dough. Bake for 12-15 minutes, until cake is set and springs back when lightly pressed. Cake may be very lightly browned around the edges. Cool cakes completely on a wire rack.
Assembly:
Pair up the cakes by size, creating pairs of roughly equal size that will fit together well once put together as whoopie pies. Take one half of each of the whoopie pies and spread about 1 Tbsp. chocolate ganache over the rounded portion of the cake. Allow to set up at room temperature. Fill a piping bag or a ziploc bag with the corner snipped off with the pastry cream and pipe a generous amount (2-3 Tbsp.) onto the flat portion of the cakes that are not covered with chocolate. Top each with a chocolate covered cake and serve. Makes about 14 Boston Cream Whoopie Pies.
Vanilla Pastry Cream
1 1/4 cups low fat milk
2 tsp. vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
1/3 cup sugar
2 1/2 Tbsp. cornstarch
In a medium saucepan, combine milk and vanilla. Bring to a simmer over medium heat then turn off heat. While milk is heating, combine eggs, egg yolks and sugar in a large mixing bowl. Beat until smooth, then add cornstarch and beat until smooth again. When the milk is done, pour a few tablespoons of milk into the egg mixture while whisking constantly. Repeat this a few times until about half of the milk has been added. It is important to add the hot milk slowly (tempering) so you do not cook the eggs. Add the remaining milk and return the whole mixture to the sauce pan. Cook, stirring constantly, over medium heat until the custard thickens – about 5 minutes. Strain through a sieve into a medium bowl, cover surface of the pastry cream with plastic wrap and store in fridge until ready to use. Stir chilled pastry cream vigorously before using.
Chocolate Ganache
1 cup chocolate chips or chopped bittersweet chocolate
1/4 cup heavy cream
2 tsp. corn syrup (optional)
Combine chocolate, cream and corn syrup (if using) in a medium sized, microwave-safe bowl and cook on high just until the cream starts to simmer. Whisk or stir thoroughly until all chocolate has melted and ganache is smooth. If you add the corn syrup, your ganache will be slightly glossier when it sets, but it is optional and you don’t need to add it to have a good result. |
This recipe for Boston Cream Whoopie Pies is from