Sunday, January 30, 2011

Makin' Whoopie!

Submitted by Linda
...another reason, another season, for making whoopie.....
I'm talking about whoopie pies, of course! As for their origin, here is what Family Fun Magazine says:
No one is certain who invented the whoopie pie; folks in both Pennsylvania Amish country and Maine have claimed it. As for the name, one theory is that is comes from children saying "whoopie!" upon finding the moist chocolatey sweets in their lunchpails.

I keep hearing that cupcakes are going to be passe soon (hard to imagine, I know). But I have wondered what could be the next trend in desserts. Maybe the cake balls or cake pops from Bakerella? Or maybe it will be whoopie pies!

Though my children are not small, I still enjoy my subscription to Family Fun magazine due to the great kindergarten ideas I find. And in the February 2011 issue, I came across the whoopie pie recipe, and decide to give it a whirl.

The recipe is not difficult, though it does take some time. I wouldn't rush this one. Also, I had most of the ingredients on hand, except buttermilk and marshmallow cream. Since buttermilk always comes in a quart carton, and I only needed a cup, I did the "fake buttermilk" substitute by adding a tablespoon of vinegar to regular milk.

After the batter is made, it is suggested that you use a small cookie scoop to get uniform sized cakes. My cookie scoop is big (perfect for cupcakes), so you'll notice that my cakes are not uniform. It was easy, however to drop the batter onto the parchment paper.
Bake for 10 minutes, and voila!
After making your filling, simply spoon a heaping tablespoon of filling onto the bottom of one cake, then gently press another cake on top.
I'm taking these babies to a church event tonight, and I'm guessing they'll be a big hit!

Hands on time: 30 minutes/Total time 90 minutes
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup softened butter
  • 1 cup sugar
  • 1 egg
  • ½ cup softened butter
  • 1½ cups confectioners' sugar
  • 1 cup marshmallow cream
  • 1 teaspoon vanilla

1. Heat the oven to 350°. Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.

3. In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.

4. Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.

5. Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.

6. Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.

7. Using an electric mixer at medium-high speed, beat all the filling ingredients in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.

8.To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.

1 comment:

Lisa said...

What cute little whoopie pies. Looks like a delicious way to have cake and frosting in a nice handheld treat. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your whoopie pies up.