Whoopie Pies
I am surprised at how few people know of these in Seattle. It must be an East Coast thing. As for me, I can't remember my first whoopie pie. I hear stories of my older sister enraptured with them at the age of two. For those of you who have yet to experience the joy that is the whoopie pie, you can think of it like a homemade Oreo cookie. Maybe it more closely resembles a cupcake in sandwich form. Anyway that you want to think of them is fine. Just know that they are divine.
This recipe comes from my Aunt Elizabeth, via my mother, although my grandmother on my father’s side also made them often. Can I credit this recipe to my entire family?
Mix together:
2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
Add:
1 egg
3/4 c. milk
1/3 c. oil
1 tsp. vanilla
Mix well and let rest for 15 minutes before spooning onto greased cookie sheets. I line mine with parchment paper – much easier clean up. Bake at 350 degrees for 10 minutes. Test centers with a toothpick. It should come out clean.
Cool completely on a wire rack. Prepare filling while they are cooling.
Filling:
1/2 c. (1 stick) butter, softened
1 c. confectioner’s sugar
4 heaping Tbsp. Marshmallow Fluff
1 tsp. vanilla
1/4 tsp. salt
Flip the little cakes over (flat side up) and frost half of them. Then match with an unfrosted half and put together like a sandwich. The recipe says it makes 18-20 pies. I make them a little bigger and it makes about 14 for me. Try to make an even number so you can pair all the halves.
Helpful hint: At first I was making each sandwich as I went, but I ended up with extra filling and was opening them up to add more. It is easier to frost all at once, then put them together. You wouldn’t want to waste filling or run out.
I wrap the finished pies in a little plastic wrap. This keeps them moist for days – if they last that long.
Enjoy,
Acacia
Mix together:
2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
Add:
1 egg
3/4 c. milk
1/3 c. oil
1 tsp. vanilla
Mix well and let rest for 15 minutes before spooning onto greased cookie sheets. I line mine with parchment paper – much easier clean up. Bake at 350 degrees for 10 minutes. Test centers with a toothpick. It should come out clean.
Cool completely on a wire rack. Prepare filling while they are cooling.
Filling:
1/2 c. (1 stick) butter, softened
1 c. confectioner’s sugar
4 heaping Tbsp. Marshmallow Fluff
1 tsp. vanilla
1/4 tsp. salt
Flip the little cakes over (flat side up) and frost half of them. Then match with an unfrosted half and put together like a sandwich. The recipe says it makes 18-20 pies. I make them a little bigger and it makes about 14 for me. Try to make an even number so you can pair all the halves.
Helpful hint: At first I was making each sandwich as I went, but I ended up with extra filling and was opening them up to add more. It is easier to frost all at once, then put them together. You wouldn’t want to waste filling or run out.
I wrap the finished pies in a little plastic wrap. This keeps them moist for days – if they last that long.
Enjoy,
Acacia
By Ben Rippel
Seattle, WA
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