Cocktail Cakes
Cocktail Cakes
June 15, 2010 • Posted by Jennifer Perillo

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
Makes 8
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

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon liners.
For the cakes:
  1. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
  2. In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk and cola.Add the buttermilk mixture to the creamed butter and egg mixture. Add the dry ingredient mixture, and beat until well blended.
  4. Drop batter by the tablespoon full onto baking sheet, leaving plenty of room for the cakes to spread (8 per baking sheet) and bake 10 minutes or until set.
  5. Remove from oven, and let the cakes cool on racks completely before filling.
For the filling:
  1. In a mixing bowl, beat together the butter and marshmallow fluff until light and creamy. Mix in the rum. On low speed, beat in the confectioner’s sugar. Once all added, turn speed up to high and beat until light and fluffy.
  2. Spread an even amount of filling on the flat side of half the cooled cakes.
  3. Place another cake, flat side down, on top of each filled whoopie pie. To glamorize, dust the tops with confectioners’ sugar, or roll them in mini chocolate chips or sprinkles.

Kid-friendly Whoopie Pies: Replace the rum in the filling with cola or root beer.

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