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CLARKSON POTTER

Copyright 2014 by Food Network Magazine, LLC


All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of
the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House, Inc.
Recipes and photographs originally appeared
in issues of Food Network Magazine.
Library of Congress Cataloging-in-Publication Data
Sweet : our best cupcakes, cookies, candy, and more /
editors of Food Network Magazine. -- First edition.
pages cm
Includes index.
ISBN 978-0-8041-3768-3 ISBN 978-0-8041-3769-0 (eISBN)
1. Desserts. I. Food Network (Firm) II. Food network magazine.
TX773.S9894 2014
641.86dc23
2013032510
A complete list of photography credits
appears on page 336.
ISBN 978-0-804-13768-3
eISBN 978-0-804-13769-0
Printed in China
Book and cover design by Ashley Tucker
10 9 8 7 6 5 4 3 2 1
First Edition

52 SWEET

TWISTS
ON

WHOOPIE PIES
MAKES 8 WHOOPIE PIES
ACTIVE: 40 min
TOTAL: 1 hr 30 min
FOR THE COOKIES
2 cups all-purpose flour
cup unsweetened cocoa
powder (not Dutch
process)

1 teaspoon baking soda

1 teaspoon salt

10 tablespoons unsalted
butter, at room
temperature
1 cups packed light brown
sugar
teaspoon vanilla extract

1 large egg

1 cup buttermilk

Cooking spray

FOR THE FILLING


1 stick unsalted butter, at


room temperature

2 cups confectioners sugar


2 tablespoons milk
teaspoon vanilla extract

Assorted toppings, for


coating

Whoopie pies are the perfect mix-and-match dessert: You can


easily flavor the filling, then put out chocolate chips, sprinkles
and other fun toppings and let kids assemble their own.
1 Make the cookies: Whisk the flour, cocoa, baking soda and salt in a
bowl. In a separate bowl, beat the butter, brown sugar and vanilla with
a mixer on medium-high speed until fluffy; beat in the egg. Reduce the
mixer speed to low; beat in the flour in 3 batches, alternating with the
buttermilk in 2 batches; beat until just combined.
2 Line 3 baking sheets with parchment paper and lightly coat with
cooking spray. Scoop 16 mounds of batter onto the baking sheets, about
2 inches apart (about 2 tablespoons batter per cookie); gently form into
rounds with damp fingers and smooth the tops. Refrigerate until firm,
about 30 minutes.
3 Preheat the oven to 400. Bake the cookies until they spring back
when pressed, 10 to 12 minutes. Let cool 5 minutes on the baking
sheets, then remove to a rack to cool completely.
4 Make the filling: Beat the butter with a mixer on medium speed until
fluffy; gradually beat in 1 cup confectioners sugar. Gradually beat in the
milk, then the remaining 1 cup confectioners sugar; beat until smooth,
about 3 minutes. Mix in the vanilla.
5 Sandwich about 2 tablespoons filling between 2 cookies; repeat with
the remaining cookies and filling. Roll in toppings.

cupcakes & whoopie pies 53

TRIPLE CHOCOLATE

SALTY-SWEET

Dissolve 2 tablespoons cocoa


powder in 2 tablespoons hot water;
beat into the filling. Roll the edges
in mini chocolate chips.

Beat cup thick


caramel sauce
into the filling.
Roll the edges in
crushed pretzels.

COOKIE CRUNCH

CLASSIC

Dissolve
2 tablespoons
cocoa powder in
2 tablespoons hot
water; beat into
the filling. Roll the
edges in crushed
cookies.

Keep the filling


vanilla-flavored.
Roll the edges
in rainbow
sprinkles.

BERRY-NUT
Mix 2 tablespoons
raspberry jam
into the filling.
Roll the edges in
crushed nuts.

SWEET LEMON

COCONUT-CARAMEL

Beat 2 tablespoons lemon curd


into the filling. Roll the edges in
rainbow sprinkles.

Beat cup thick caramel sauce


into the filling. Roll the edges in
toasted coconut.

frozen treats 257

NEAPOLITAN
ICE CREAM CAKE
SERVES 8
ACTIVE: 25 min
TOTAL: 4 hr 25 min
10 3.5-ounce rectangular
vanilla ice cream
sandwiches

1 pint strawberry ice cream,


slightly softened

1 pint mint chip or pistachio


ice cream, slightly
softened

cup finely crushed


chocolate wafer cookies
(about 12 cookies)
cup chocolate shell ice
cream topping

No one will guess the secret to this easy cake: basic


ice cream sandwiches!
1 Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang
on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of
the pan. Spread the strawberry ice cream on top in an even layer. Press
the remaining 5 ice cream sandwiches on top, then spread the mint
chip ice cream evenly over the sandwiches. Top with an even layer of
crushed cookies, pressing gently.
2 Cover the cake with plastic wrap and freeze until set, about 4 hours.
Uncover, then lift the foil to remove the cake from the pan. Invert onto a
platter, remove the foil and spread with chocolate shell topping. Serve
immediately or cover and freeze for up to 2 days.

26 SWEET

STRAWBERRY SURPRISE
CUPCAKES
MAKES 6 CUPCAKES
ACTIVE: 30 min
TOTAL: 1 hr 20 min
FOR THE CUPCAKES
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt

1 stick unsalted butter, at


room temperature

cup granulated sugar


2 large eggs, at room
temperature

1 teaspoon vanilla extract

cup strawberry-flavored
milk, at room temperature
6 strawberries, hulled
FOR THE FROSTING
2 cups confectioners sugar
cup unsweetened cocoa
powder

1 stick unsalted butter, at


room temperature

cup heavy cream


3 strawberries, hulled and
halved lengthwise

Stuff each of these cupcakes with a strawberry after baking,


then hide it with frosting. When you slice the cupcakes in half,
the strawberries look like hearts!
1 Make the cupcakes: Preheat the oven to 350. Line a 6-cup jumbo
muffin pan with paper liners. Whisk the flour, baking powder and salt in
a medium bowl.
2 Beat the butter and granulated sugar in a large bowl with a mixer
on medium-high speed until light and fluffy, about 3 minutes. Beat
in the eggs, one at a time, then beat in the vanilla. Reduce the mixer
speed to low; beat in the flour mixture in 3 batches, alternating with the
strawberry milk, beginning and ending with flour, until just combined.
3 Divide the batter evenly among the prepared muffin cups. Bake until
a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes.
Let cool 5 minutes in the pan, then remove to a rack to cool completely.
4 Using a paring knife, cut a cone-shaped piece of cake out of the top of
each cupcake (about the same size as the strawberries), stopping about
inch from the bottom. Stuff each cupcake with 1 strawberry, then
cover with a small piece of the removed cake.
5 Make the frosting: Sift the confectioners sugar and cocoa powder
into a medium bowl. Transfer half of the sugar-cocoa mixture to a
large bowl; add the butter and cup cream and beat with a mixer
on medium-high speed until smooth. Add the remaining sugar-cocoa
mixture and cup cream and beat until fluffy. Transfer to a pastry
bag fitted with a star tip and pipe onto the cupcakes. Top each with a
strawberry half.

cupcakes & whoopie pies 27

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CLARKSON POTTER

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