Imagine serving up some pina coladas, strawberry daiquiris or margaritas on a dessert plate at your next summer cookout? It’s easier than you think with Booze Cakes (Quirk 2010), a new cookbook out this month. I put my Cuisinart Stand Mixer to the test last fall developing and testing out some very inspired and down-right fun desserts for the publisher, and if you think I’m biased, just ask my neighbors. One bite of the salt-rimmed margarita cheesecake and you’ll be asking for another round. Here’s a sneak peek at what I consider a quintessential New England dessert staple—whoopie pies! And moms, take heart, we’ve got an alcohol-free version, so even the youngest guests can enjoy the final course.
Rum & Coke Whoopie Pies
Recipe from Booze Cakes: confections spiked with spirits, wine and beer reprinted courtesy of Quirk Books.
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 1/2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup cola
Fluffy Cream Filling
8 tablespoons (1 stick) unsalted butter, softened
1 cup marshmallow fluff
2 cups confectioners’ sugar
3 tablespoons light rum
Kid-friendly Whoopie Pies: Replace the rum in the filling with cola or root beer.