Whoopie Pies
photo by vrvrvr
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
15 pies
- Serves:
- 15
ingredients
- 157.80 ml vegetable shortening
- 236.59 ml sugar
- 2 large eggs
- 591.47 ml flour
- 118.29 ml Dutch-processed cocoa powder
- 7.39 ml baking soda
- 2.46 ml salt
- 1.23 ml cream of tartar
- 236.59 ml milk
- 7.39 ml vanilla
-
Filling
- 59.14 ml butter
- 4.92 ml vanilla
- 709.77 ml sifted confectioners' sugar
- 1.23 ml salt
- 59.16 ml milk
directions
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.
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Reviews
-
Oh yes, these are gourmet Whoopies indeed! I used a mix of half shortening and half butter for the cake part, and same with the filling. The cakes baked up perfectly at 10 minutes and were a breeze to remove from the parchment. They are very soft, not overly sweet or chocolatey. The filling is a simple buttercream frosting (and I used heavy cream instead of milk - oh why not?!) and is delicious with the cakes. I used less confectioners' sugar in the filling. Bakery whoopie pies always have that predominant (and off putting) shortening-taste/mouth feel to me which these don't at all. They may not be authentic (no marshmallow creme needed) but they're just divine!
Tweaks
-
Oh yes, these are gourmet Whoopies indeed! I used a mix of half shortening and half butter for the cake part, and same with the filling. The cakes baked up perfectly at 10 minutes and were a breeze to remove from the parchment. They are very soft, not overly sweet or chocolatey. The filling is a simple buttercream frosting (and I used heavy cream instead of milk - oh why not?!) and is delicious with the cakes. I used less confectioners' sugar in the filling. Bakery whoopie pies always have that predominant (and off putting) shortening-taste/mouth feel to me which these don't at all. They may not be authentic (no marshmallow creme needed) but they're just divine!
RECIPE SUBMITTED BY
iguana
Chicago