准备

做嘶哑

• 将烤箱架放在烤箱的中心，然后将烤箱加热至350°F。在三个饼干板上排列羊皮纸或不粘衬里。
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until well blended and no lumps remain. Put the butter and granulated sugar in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla and food coloring with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix just until blended. Add the remaining flour mixture and mix on low speed until just blended.
• 使用1 TBS。迷你勺，将面团塑造成球，并在准备好的饼干纸上排列约1-1/2英寸。一次烤一张纸，直到一个牙签插入一个Whoopie的中心，要干净，10到12分钟。将床单移到电线架上，让百日咳坐10分钟，然后将其转移到电线架上以完全冷却。

Make the filling

• 把黄油和绒毛在一个大碗里。击败了智慧h an electric mixer fitted with the whisk attachment on medium speed until well blended and smooth, about 2 minutes. Add the confectioners’ sugar, vanilla, and salt. Continue beating until smooth and fluffy, about 2 minutes.

  

组装whoopie派

• 将一半冷却的百日咳翻转超过一半，以使它们平坦。将一汤匙填充的一汤匙倒入每个hoopie的中心。上面放着剩下的百y，平坦的一面。轻轻按下每个顶部，将填充物几乎散布到边缘。在洒中（如果使用）将边缘滚动以覆盖糖霜。立即食用或冷却30分钟。在室温下送达时，最好的馅饼是最好的。

提前提示

在填充之前，可以在室温下烘烤，覆盖和储存时，在室温下烘烤，覆盖和存放。

填充的百y可以在冰箱中存放长达2天。在室温下食用。