North Ranch Flavor
Whoopie Pies
Never had a whoopie pie? They have been around for 100 years, so now is as good a time as ever! While its history is disputed, many sources indicate it was invented in 1925 by farmer’s wives utilizing leftover cake batter. According to legend, children and husbands would open their lunch pails and yell “whoopie” at the sight of their lunch treat. When was the last time a treat made you yell out loud? Then let’s get baking! Some of the states who claim to be the birthplace of whoopie pies include Maine, Pennsylvania, and Massachusetts; each utilizing different fillings. The following recipe has a typical marshmallow cream filling which can be substituted for a vanilla buttercream or cream cheese-based filling. I say you be the judge and pick your favorite! Whoopie!
Bon Appétit!
Ingredients
Cakes
½ cup unsalted butter
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup buttermilk
2 cups flour
2/3 cup unsweetened cocoa powder
1 ¼ tsp. baking soda
½ tsp. kosher salt
Filling
¾ cup unsalted butter
2 – 7 oz. jars marshmallow creme
1 ½ cup powdered sugar
1 tsp. vanilla
Preparation
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or grease baking sheets with butter.
- Using an electric mixer, cream butter and sugar until light and fluffy; about 2 minutes. Add egg and vanilla and mix until combined. Mix in buttermilk.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
- Slowly add dry ingredients to the wet. Mix until just combined.
- Scoop approximately 1 ½ tbsp. of batter onto prepared baking sheets spacing them 2-3 inches apart. A small ice cream or melon scoop works well.
- Bake 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
- In a medium bowl, combine all filling ingredients. Beat with an electric mixer until creamy and fluffy; about 3 minutes.
- To assemble pies, fill disposable decorating bag or a plastic baggie with filling. Use either a decorating tip or snip the corner of the bag. Squeeze filling on flat side of half of the cookies. Place remaining cookies on top to make a sandwich. Or, spread filling with a knife on flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so the filling spreads to the edge of the cookies.
Makes approximately 15 whoopie pies.
Enjoy right away or can be store in in an airtight container in the refrigerator for up to 10 days.
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Laura Huff is a resident of North Ranch for 23 years, an author of children’s books, an avid baker, and a proud mother and wife.
Laura Huff is a resident of North Ranch for 23 years, an author of children’s books, an avid baker, and a proud mother and wife.