3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed
In the bowl of a food processor combine the flour, sugar, salt and lemon zest. Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and 2 tablespoons of water . Pulse until just combined. Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- For the cookies:
- 3/4 cup (1 1/2 sticks) salted butter, slightly softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups confectioners’ sugar
- 1/4 cup water
- 1/2 tsp almond extract (you could use vanilla instead but make sure it’s clear)
December has begun and what better way to start off this Holiday Month than with these Red Velvet Whoopie Pies. Red velvet is one of my favorite cake flavors! These days you can make just about anything red velvet and these whoopie pies are no exception. I have made whoopie pies in the past but I must say these are by far my favorite. They are perfect for your next cookie swap! I promise they will amaze every time!
Position a rack in the center of the oven and preheat the oven to 350 Degrees. Line 2 baking sheets with parchment paper; set aside.
I titled this post as “My favorite” to let you all know that out of the different variations I have tried that this one (in my opinion) is tops! If you remember last week I did this with “My favorite” pizza crust recipe because well out of the 5 or so recipes I have tried over the years this one screamed out to me and is my very favorite one. I am hoping that you trust my taste buds and give these recipes a try!
The reason this particular chocolate frosting recipe is “My favorite” is that the flavor was so creamy and the texture was so silky. It’s not over-the-top sweet or too chocolaty it has all the great quality I want in a chocolate frosting. You could pair it up with any cupcake flavor imaginable and it would be the star of the show!
Raise your hand if you love funfetti ::I do I do:: These cupcakes are so cute and fun to make! Just like with the Whipped Vanilla Buttercream I was really surprised by their light and airy texture. You don’t need a special occasion to whip these bad boys up!
Not sure if you have notice some changes going on around here! I am in love with the new logo! I am also in the process of having a new site designed. I can’t wait to show you all! I would say it should be up and running within the next couple of weeks. Again, I can’t thank all of you enough for all your support. If I had to ask one thing of my readers it would be to post some comments! Have you made one of my recipes? Post in the comments how it turned out and what you thought. Have a question about ingredients or preparation instructions? Ask them in the comment section of that specific post. I know that I have readers out there so I would LOVE to hear from you!!! I have also added some social media to the site. I have a Facebook page, Instagram and Twitter account! I would love some followers!
There are not enough adjectives in the dictionary to describe my love for this frosting! It’s so light and fluffy! I would have never expected such a light and airy texture from a buttercream! Now, I will say that you do spend about 4-5 minutes whipping it into perfection but let me tell you it is totally worth every minute! I decided to follow Annie’s idea and create funfetti cupcakes to pair with this frosting. Next time I think I will use this frosting with strawberry cup cakes…no wait coconut! The possibilities are truly endless! I will be posting the recipe for these funfetti cupcakes soon!