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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vanilla Baby Cakes Recipe

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This recipe for Vanilla Baby Cakes is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
3/4 c. sugar
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 T. butter, softened
2/3 c. milk
1 tsp. vanilla

Creamy Vanilla Filling
3 T. shortening
3 T. butter, softened
3/4 c. confectioners’ sugar
1 tsp. vanilla
1/4 c. light corn syrup
1 to 2 T. heavy whipping cream
Directions:
Directions:
In a small, deep bowl, beat egg yolks and sugar with a mixer on medium-high speed. Beat until mixture is a light lemon color and fluffy (about 2 minutes).

Combine flour, baking powder and salt in a large mixing bowl. Add butter and beat with a mixer on medium speed until mixture resembles coarse meal and butter is evenly distributed. Beat in sugar-egg mixture. Beat in milk and vanilla.

Preheat whoopie pie maker until green READY light illuminates.

Filling:
In a medium mixing bowl, using a mixer on medium speed, beat shortening and butter together until creamy. Beat in sugar and vanilla. While beating constantly, beat in corn syrup. Beat in 1 tablespoon cream, then beat in additional cream as needed until filling is soft and spreadable.

Dollop or pipe between 2 whoopie pie halves.

Fill each cooking reservoir with about 1 teaspoon of batter and bake about 2 to 2˝ minutes or until done.

Quickly and carefully remove to cool on a wire rack. Repeat with remaining batter.

 

 

 

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