Whoopie Pies!

whoopie Pies
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  1. 2 cups all purpose flour
  2. 1 teaspoon baking soda
  3. ¼ teaspoon salt
  4. ½ cup cocoa
  5. 1 cup granulated sugar
  6. ½ cup shortening, like Crisco (softened butter can also be used)
  7. 1 teaspoon vanilla
  8. 1 egg
  9. ½ cup milk
  10. ½ cup warm waterPreheat oven to 350 F
  11. In a bowl or a sifter combine flour, cocoa powder, baking soda and salt, mix to combine.
  12. Beat with granulated sugar and shortening for 2 minutes or until light and fluffy. Add the eggs, beating to combine. Add flour mixture and mix until smooth. Add milk and water and beat for about 2 minutes more or until thoroughly combined.
  13. Drop by tablespoon onto parchment lined, or lightly greased cookie sheets. Bake for 10-12 minutes or until they spring back when pressed lightly. Let sit on the pans for 5 minutes and remove to cooling rack. Allow to cool completely before filling
  14. Filling
  15. 3 tablespoons of marshmallow cream (like Fluff)
  16. 1 teaspoon vanilla extract
  17. 2 tablespoons of flour
  18. 4 tablespoons milk
  19. 4 cups powdered confectioner’s sugar
  20. ¾ cup shortening (like Crisco)
  21. Beat all of the filling ingredients together until light and fluffy, there really is no wrong way to combine all of this. If mixture is too thick just add more milk, 1 tablespoon at a time until it is the desired consistency. Use this to generously fill the shells.
Hello Y’all!  No I didn’t fall off the end of the earth, just got lazy.  Since summer is starting to wind down, I always get the itch to bake.  So I’m back!  I can’t believe that I’ve never done a whoopie pie recipe before on this blog!

So, whoopie pies, I grew up eating them in Maine, they are everywhere.  You can’t go into a bakery, convenience store, bake sale or locally run restaurant without seeing them.  I’m not going to get into a debate about whether they were invented in Maine or Pennsylvania, because I don’t care, I’m just glad someone did!

Now before you gasp and clutch your chest, this recipe contains shortening, Crisco to be specific.  This is a traditional ingredient, so I included it in the recipe.  You absolutely can substitute softened butter if shortening causes you anxiety.  You won’t notice much difference in the shell, but the filling will be a little less fluffy as a result, hydrogenation makes the filling very fluffy and light.  Butter will work fine, but it’ll be less fluffy and taste different, but since it’s butter, it’ll taste BETTER!

Lets get started!

First you’ll want to cream the shortening and the sugar together until light and fluffy.  If your mixture looks like this, you haven’t gone far enough, see how it’s still grainy?

Let it go for at least 3-4 minutes, scraping down the bowl as needed until it is more fluffy and looks like this

Next add the vanilla extract and egg and beat to combine

Add the dry ingredients and mix to combine.  Adding all of the dry at once will look kinda dry, but with it being this thick, it’ll help break down any lumps in the cocoa powder.

Next add the milk while the mixture is running and then the water, adding slowly to avoid splashing

Now you should have a nice velvety batter, ready for the oven

Make sure that your oven is preheated to 350 degrees Fahrenheit.  Drop onto lightly greased pans or ones lined with baking parchment.  My dollops were about 1 tablespoon in size, for little whoopie pies, I got 24 whoopie pies total (24 tops 24 bottoms).  If you have a cookie scoop, use it, having them all the same size makes matching up the tops and bottoms a cinch.

Bake until they are done, mine took 10 minutes for this size.  Yours could take more or less time depending on the size of the scoop that you used.  Cook them until they spring back when pressed lightly.

Now lets whip up the filling.  Add all of the filling ingredients in the mixer bowl and beat until light and fluffy

Fill them with a generous amount of filling, nobody likes skimpy whoopie pies!


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