By Eat More Chocolate Team Cake & Cupcakes Christmas Baking
April 16, 2015
The egg nog spiced up the whoopie pies just a little bit and gave them a holiday flair, but if you’re not an egg nog fan just use milk instead.
Preheat oven to 350°. Line two cookie sheets with parchment or silpat liners.
In a large mixing bowl, beat together the butter, brown sugar, baking powder, baking soda, salt, and vanilla until creamy. Add the egg and beat until smooth. Add the cocoa, mix to combine.
Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly.
Drop the dough by the 1/4-cupful (I used a #16 ice cream scoop) onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread.
Bake the cakes in a preheated moderate oven for 15 to 16 minutes, until they're set and starting to firm up.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
7 minute Icing:
In the top of a double boiler, combine the sugar, water, egg whites, cream of tartar, and a pinch of salt.
Beat with an electric mixer at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water).
Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes.
1/2 cup unsalted butter, softened
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa, sifted
2 1/3 cups unbleached all-purpose flour
1 cup egg nog 7 Minute Icing: 3/4 cup sugar
3 tablespoons cold water
1 egg white
1/8 teaspoon cream of tartar
pinch of salt
1/2 teaspoon vanilla