Messy, But Worth Every Crumb
Whoopie pies are fun to make and so good to eat. No plate required, just a big napkin. I had promised my little baking assistant that we were going to make whoopie pies and she immediately took her apron out of the drawer. Whoopie pies are great for birthday parties, kids love them and the adults, too. For Alek's birthday, I made them shaped as Mickey Mouse. You can see them in the kid's corner section. So, do you wanna a whoopie? Go ahead and get your apron!
Whoopie Pies
My little assistant making whoopie pies
Ingredients: Yield: 12 whoopie pies (24 cakes)
1/2 cup butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/3 cup cocoa powder (I used Hershey's unsweetened)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Note: I made whoopie pies in whoopie pie tins, but if you do not own one, you can use muffin tins. They will just be a little smaller in size . Just spoon 2 tablespoons of batter in each cavity. Make sure to grease each cavity with vegetable spray.
Directions:
Preheat oven to 350 degrees. Lightly spray whoopie pan with nonstick cooking spray.
In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well combined.
In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Add half of dry ingredients to butter mixture and mix at low speed. When dry ingredients are almost incorporated, stop mixer and add the buttermilk. Mix on low until combined and add remaining dry ingredients; mix until all is well incorporated. Spoon 2 tablespoons of batter into each cavity and make sure to spread batter to edges. Cavity should be about 2/3 full.
Bake for 10 minutes or until top of cake springs back when touched. Allow cakes to cool in pan for 8 minutes. Transfer to cool racks and let cool completely before filling.
Whoopie Pie Filling Makes about 2 1/2 cups
Ingredients:
6 tablespoons unsalted butter softened
1 1/2 cups confectioner's sugar, sifted
1/8 teaspoon salt
1 jar marshmallow creme (7 oz. jar)
1 teaspoon vanilla extract
Pink food coloring or color of choice
8 ounces milk chocolate chunks (optional, but worth it)
Directions:
In large bowl, beat butter with electric mixer until creamy. Add confectioner's sugar and salt; mix well. Add marshmallow creme and vanilla; mix well. Add food coloring if desired and mix.
To assemble pies, spread filling on cake and sandwich with another cake. Dress with milk chocolate chunks around whoopie pie.
My little assistant making whoopie pies
Ingredients: Yield: 12 whoopie pies (24 cakes)
1/2 cup butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/3 cup cocoa powder (I used Hershey's unsweetened)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Note: I made whoopie pies in whoopie pie tins, but if you do not own one, you can use muffin tins. They will just be a little smaller in size . Just spoon 2 tablespoons of batter in each cavity. Make sure to grease each cavity with vegetable spray.
Directions:
Preheat oven to 350 degrees. Lightly spray whoopie pan with nonstick cooking spray.
In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well combined.
In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Add half of dry ingredients to butter mixture and mix at low speed. When dry ingredients are almost incorporated, stop mixer and add the buttermilk. Mix on low until combined and add remaining dry ingredients; mix until all is well incorporated. Spoon 2 tablespoons of batter into each cavity and make sure to spread batter to edges. Cavity should be about 2/3 full.
Bake for 10 minutes or until top of cake springs back when touched. Allow cakes to cool in pan for 8 minutes. Transfer to cool racks and let cool completely before filling.
Whoopie Pie Filling Makes about 2 1/2 cups
Ingredients:
6 tablespoons unsalted butter softened
1 1/2 cups confectioner's sugar, sifted
1/8 teaspoon salt
1 jar marshmallow creme (7 oz. jar)
1 teaspoon vanilla extract
Pink food coloring or color of choice
8 ounces milk chocolate chunks (optional, but worth it)
Directions:
In large bowl, beat butter with electric mixer until creamy. Add confectioner's sugar and salt; mix well. Add marshmallow creme and vanilla; mix well. Add food coloring if desired and mix.
To assemble pies, spread filling on cake and sandwich with another cake. Dress with milk chocolate chunks around whoopie pie.
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