A few weeks ago, I decided to do another test run on the cakes I'm baking for a friend's wedding this summer. I was pretty sure I had locked into a cake recipe, but wanted to try another just to be sure. I chose this recipe from Pioneer Woman.
You'll notice the title of this post isn't "really awesome test run cupcakes." So, clearly a few things went wrong.
First, I somehow ran out of cupcake papers, so I was forced to use my silicone cupcake tray. I'm not a huge fan of this, because it usually makes squat little cakes rather than nice fluffy ones.
Next, and more importantly, I somehow managed to leave the leavening agent out of the cake batter. So my first batch of "cupcakes" came out like little hockey puck cakelettes. I halved the baking soda in the recipe and added it for the second batch.
My second batch stuck to the silicone pan and were mostly ruined, until I decided to lop off the bottoms and just use the tops to make whoopie pies.
So, I sliced all the little flat cakes in half, and paired them up along side the more cake-like tops of the actual cupcakes. I whipped a batch of the peanut butter mousse I will probably use for the wedding this summer and my "whoopsie" pies were born.
The slightly smaller ones are the ones without baking soda, and the larger ones on the upper right are the more cakelike ones.
Overall, they were still really delicious. I think I like my original whoopie pies recipe better but this was definitely a decent way to save this recipe.
PEANUT BUTTER MOUSSE FILLING:
Mix 1 stick of butter with 1 cup of peanut butter on high. Slowly add 1 tsp vanilla and about 2 cups of powdered sugar.
If filling is too crumbly, dribble up milk one teaspoon at a time. Add 1 more cup of powdered sugar, or until fluffy.