First it was cupcakes. Then macaroons got a run. Now it looks like whoopie pies could be the next big thing. So what exactly is a Whoopie Pie, apart from a dessert with a fabulous name? No, it’s nothing to do with whoopee cushions, or Whoopi Goldberg for that matter.
Let us explain for you – it’s two palm-sized rounds of chocolate cake, sandwiched together with icing. Basically sounds like a really convenient sized cake sandwich to us. Mmm yummy.
A native US treat, they were first made in Maine’s Labadie’s Bakery in 1925 as a way of using up leftover cake batter. Waste not, want not eh? The bakery still exists today in the very same location….which tells us they must make a very good whoopie pie!
the lovely co. used a Martha Stewart Recipe (see right) to make our whoopies. This is quite a large mixture so we actually halved it. We’ve also included a link below to Martha’s icing recipe (frosting as the Americans call it) in case you’d like to use this. However, we weren’t able to track down corn syrup so we made our own icing instead using about a cup of icing sugar, a heaped tablespoon of butter, a dash of boiling water and a teaspoon of vanilla extract. Just add more icing sugar if you think the consistency is too runny, or alternatively a little more hot water if it’s too stiff.
Anyway, the proof will be in the tasting…they sure look good though. Apparently you’re supposed to serve them with a big tall glass of cold milk, so that’s exactly what we’ll be doing.
Have a lovely day and don’t forget to let us know if you have a go at making whoopie pies x.
Whoopie Pie Recipe (makes 24)
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Martha’s Seven Minute Frosting (or use our suggestion above)
1. Preheat oven to 200 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two trays with baking paper. Cream butter and sugar with an electric mixer until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
2. Using an ice-cream scoop or a tablespoon, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.