Happy St. Patrick’s Day!
I used to enjoy celebrating this day but over the years one thing or another has stopped us from it. Usually it’s my husband having to work or something work related, weird hours…any number of things. So normally it just passes us by without much thought.
Since my husband and a good handful of his coworkers actually had to work today, I decided to bake them a St. Patrick’s Day treat!
For Christmas my husband bought me a Mini Whoopie Pie pan. I normally use a scoop and a cookie sheet to make my whoopie pies but I love having all kinds of different pans to make fun things. I decided to try it out. I have to say at first, it really was an experiment.
I was using a recipe I’ve never used before as well as a pan I had never used. I have made Red Velvet cake before but it was a different recipe. So I followed the recipe to a T. It was an epic failure. The batter rose pretty high and looked like mini muffins instead.
On the second batch I decided that 1 Tablespoon of batter was too much for this particular recipe, so I cut it down to 1 Teaspoon of batter. The smaller amount of batter did the trick and came out great I think!
Of course cream cheese frosting goes with any kind of velvet cake and while most people like to use pounds of powdered sugar…I don’t really ever use more than a few cups, personal taste of course! I also never add milk to my frostings! I always end up with a light, fluffy and delicious taste and you can still taste the cream cheese in it.
What were your plans for St. Patrick’s Day?
- 2¾ Cups Flour
- 2 Cups Sugar
- 1 Tablespoon Cocoa
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Eggs
- 1 Cup Oil
- 1 Cup Buttermilk
- 1 Tablespoon Vinegar
- 1 Teaspoon Vanilla
- 1 oz Green Food Coloring
- CREAM CHEESE FROSTING:
- 1 Package Softened Cream Cheese
- ¼ Cup Softened Butter
- 1 Teaspoon Vanilla Extract
- 2 Pound Bag Powdered Sugar
- Milk If Desired & As Needed
- Preheat Oven to 350, You could possibly get away with 325 with this pan!
- Grease your mini whoopie pie pan.
- Lightly whisk eggs in medium bowl.
- Add rest of wet ingredients, whisk until blended, set aside.
- Place all dry ingredients into your mixing bowl and stir together well.
- Place 1 teaspoon of batter into each cavity.
- Bake 9-10 minutes. Move to wire rack and let sit in pan for 2-3 minutes before removing cakes to completely cool.
- Cream Cheese Frosting:
- Cream together cream cheese & butter. Add vanilla unitl smooth.
- Using a sifter, gradually add in powdered sugar till it is your desired taste and consistency. Add milk if desired.