I have been eying the cookbook Whoopie Pies for a couple of weeks. Borders had a great coupon, so I took advantage of it. I am so excited to try some of the recipes. I didn’t have all of the ingredients for the Classic Whoopie, so I decided to try out and vanilla whoopie with chocolate buttercream.

Vanilla Woopies from Whoopie Pies

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In the measuring cup, combine the milk, baking soda and vinegar. Add milk mixture to the batter along with the flour mixture on medium for about 2 minutes until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Chocolate Buttercream from Whoopie Pies

1 1/2 cups confectioners sugar

1/2 cup cocoa powder

4 tablespoons unsalted butter, at room temperature

3 tablespoons whipping cream

1 teaspoon vanilla extract

1/2 teaspoon salt

Using the paddle attachment of your stand mixer, beat together the confectioners sugar, cocoa and butter, staring on low and increasing to medium speed until mixture is crumbly, about 1 minute. Add the heavy cream, vanilla , and salt and beat on high until smooth, about 3 minutes.

I spooned the chocolate buttercream into a decorators bag. Using a #12 Wilton tip pipe chocolate buttercream out onto whoopie and sandwich between two pies. I added chocolate jimmies for fun. Whoo-hoo for Whoopies!!!

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.


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