Monday, February 2, 2015

Whoopie Pies

Whoopie pies are a lovely sweet treat, guaranteed to get the blood sugar up and running.  There are many recipes for whoopie pies on the internet.  I have reviewed several, tried several, then come up with my own conglomeration which was successful, at least judged by the empty plate.

Whoopie Pies

2 1/3 cups all-purpose flour
1/2 cup Dutch-processed unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup butter, softened (1 stick)
1 cup granulated white sugar
1 cup milk, whatever fat content you choose
1 large egg
1 teaspoon vanilla extract, not imitation!

Preheat your oven to 350 degrees F.  Line two rimmed half sheet  pans/cookie sheets with parchment paper and set aside.  In mixer combine butter, sugar, and vanilla and beat until light and fluffy. Add egg and beat again until well incorporated.  In large bowl combine flour, cocoa, salt, baking powder, and baking soda.  Whisk until well combined.  It is a good idea to actually put a sieve in the bowl first then sift the ingredients together through the sieve.  This will avoid biting into a chunk of baking soda what did not get well mixed in, a situation to be avoided at all costs.

With mixer running carefully dump in one-third of the flour mixture followed by one-third of the milk and mix for a few moments, then repeat two more times.  With a rubber scraper be sure to scrape down the sides of the mixer bowl between additions.

Using a 1 1/2 Tablespoon portion scoop, scoop out the batter onto the parchment-lined cookie sheet.  Bake for 12 - 15 minutes, checking at 12 minutes to see if the top is firm-ish.  Remove pan to a cooling rack and put in the second pan of whoopie pies.

When completely cool, add a spoonful of filling between two of the pies.  They go rather quickly.  If they do not get eaten immediately, store, covered, in the refrigerator.  They are best stored in a rigid container as they tend to lose the outside layer of cookie if you wrap them individually in plastic wrap.

Filling for Whoopie Pies

1/2 cup vegetable shortening
1/2 cup real dairy butter, softened
2 cups powdered sugar, SIFTED!!!
2 cups Marshmallow Fluff (I used the 7-ounce jar)
2 teaspoons vanilla extract

In a large bowl, mix everything together.  Spread a spoonful on the flat side of one whoopie pie then top with another one.  

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