My friend Noelle was visiting me this weekend and we had important plans to drink copious amounts of tea, eat dim sum, and visit a show at the art gallery. I hadn't planned on baking anything but that changed after my boyfriend and Noelle watched a show about whoopie pies. They decided that I needed to make them ...make them right now. Their request/demand was followed by the two of them pretending to eat whoopie pies to show me how good they would be and how happy it would make them. It was pretty convincing. Convincing and annoying.
butter, sugar, and egg creamed together,
and then flour added to the creamed butter-sugar along with some milk.
The batter is a bit thicker than regular cake batter and you scoop tablespoons of it onto parchment paper. After baking a couple of trays of spooned batter I decided to try piping the batter to make a swirl. Both methods baked up nicely in about 10 minutes. We also make some mini ones with less than a tablespoon of batter that only needed to be baked for 7 minutes
I piped the filling onto the cakes and sandwiched them together, if you don't have the patience for piping (or if the people waiting to eat them don't have the patience to wait for you to pipe) then just spoon some filling onto the cakes instead.
Oh my god these are good. Noelle and I decided that we like them better than cupcakes because the icing to cake ratio is perfect. With cupcakes there is always a bite that is just icing or just cake, but with whoopie pies you get icing and cake with each bite.
Chocolate and Marshmallow Whoopie Pies
Cake recipe from Bakerella
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 teaspoon vanilla
1 cup milk
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes (this step helps whip air into the batter to make sure you cake doesn't turn out thin and dense, don't skip it!)
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes, if you are using less batter to make mini whoopie pies then bake for about 7 minutes
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
I don't always measure when I make icing (bad blogger! Bad!) because I change up the amounts as I go to get the right consistency. For this icing I used
- 198g jar of marshmallow fluff
- 1/2 cup unsalted butter
- tsp (or a splash) of vanilla
- powdered sugar (I didn't measure, but I added approximately a cup)
Beat the butter and marshmallow fluff together until smooth, then add the vanilla
Next, add powdered sugar 1/4 cup at a time until the icing has the consistency and sweetness that you want. Wait until the cakes are cool to pipe or spoon icing onto them