I can hardly believe it’s the end of January already! And that The Big Game is quickly approaching. Whether you love football or hate football, you’ll probably find yourself surrounding a flat screen on Sunday. Chatting. Eating. And hoping that your team gives you something to cheer about. Or that the commercials come back on soon! However you enjoy The Big Game, every party needs a dessert. It can’t all be about the hot wings and chips. And football-shaped bites of cake sound perfect to me! Chocolate cake sandwiched together with fluffy cream cheese icing. Now that is what you call a touchdown. You’ll score big with this super recipe, shared with us by Lauryn Cohen of Bella Baker. Are you ready for some Football Whoopie Pies?
Lauryn Cohen of Bella Baker shares a tip on how to make any dessert ready for The Big Game:
“The laces piped on to the Football Whoopie Pies can be piped onto a variety of desserts, whether it’s cupcakes, brownies or a chocolate cake. Simply place white frosting into a piping bag fitted with a small round tip, pipe one long horizontal line, and then pipe small vertical lines intersecting through the long horizontal line. This is an easy way to transform your ordinary desserts into Super Bowl ready creations!”
FOOTBALL WHOOPIE PIES
recipe by Bella Baker
6 tablespoons (3 ounces) shortening
1 cup sugar
1 large egg
1 cup milk
5 tablespoons cocoa
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
Preheat oven to 350°. Cream together shortening and sugar. Add egg and vanilla, beating well until blended. In a bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended. Using a cookie scoop, drop onto greased baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.
Cream Cheese Frosting:
1 stick (8 tablespoons) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners sugar
1 teaspoon pure vanilla extract
With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
Fill a piping bag fitting with a star tip with your cream cheese frosting. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.
VENDORS & CREDITS
Football Whoopie Pies: Bella Baker