Tuesday, June 1, 2010

I'm making Whoopie - Pies that is

Whoopie Pies - are these the next big thing? They have been around for a while, but they seem to be gaining some popularity at the moment.

Pink vanilla raspberry, omit choc chips add colour and pop raspberry extract in the frosting.

They look a bit like a big macaron and have a lot of frosting like a cupcake - intrigued yet?

Pretty much a whoopie pie is in between a cake batter and cookie dough baked on a cookie tray, and then sandwiched together with a good dollop of frosting/filling.

Have I sold you yet? Well they are easy to make, delicious and you can make them in so many different combinations your sure to find one you love.

Whoopie pies cookbook by Sarah Billingsley and Amy Treadwell 

I have a whole cookbook just dedicated to these delightful treats.

To start off showing you the delights of Whoopie Pie I have made a chocolate chip version, with a traditional frosting center using crisco and marshmallow fluff. Now if you live in Australia you may have trouble finding these ingredients so check out the notes at the bottom.

Now this here is an example of not following the recipe exactly again. I made my whoopies a little too big, probably about double the size and I think mine are just a tad too browned. But still super delicious.

Also the recipe said it would make 48, and I only ended up with 19 doubles (38 singles) and that's even before I ate a few warm unfilled ones
Whoopie Pie and milk - Mmmmm

Oh well will just have to make the sacrifice and try again in a couple of days.

Ok on to the recipe, these are adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell

Chocolate Chip Whoopie Pies

2 1/4 cups plain (all purpose) flour                                   
1 1/2 tsp baking powder
1/2 tsp salt
56g (2 oz) unsalted butter at room temperature
56g (2 oz) vegetable shortening (if not available use butter * see below on where to find crisco in Australia)
1/2 cup granulate sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
1 1/2 Tbsp milk (US - 2 Tbsp)
1 tsp bicarb soda (baking soda)
1 tsp white vinegar
1 cup choc chips, mini if available

Preheat oven to 190 C (375 F). Line baking sheets with parchment paper.

Sift together flour, baking powder and salt.
In a mixer bowl beat butter, shortening and both sugars until light and creamy. Approx 3 mins.

Beat together sugars, shortening and butter until fluffy

Add eggs and buttermilk and beat until combined. (I think my milk was not warm enough and mine did not completely combine so I moved onto the next step after a bit of mixing without detriment to the finished product)

Combine milk, baking soda and vinegar and mix. Add to the batter along with the flour mixture and beat on low until combined. Add the vanilla and beat on medium for approx 2 mins until completely combined.

Stir in choc chips with a spatula or wooden spoon until just incorporated.

Fold in the chop chips

Using a spoon drop about  3 tsp (US 1 tbsp) of batter onto one of the prepared baking sheets, continue leaving about 2 inch of space.

Bake 1 sheet at a time for appox 10 mins until the cakes just begin to brown. Let cool for at least 5 mins before transferring to wire rack to cool.

'Classic" marshmallow filling
(I only made half of the recipe listed below and had just enough to fill my whoopies)
1 1/2 cups Marshmallow Fluff (see pic below)
1 1/4 cups vegetable shortening (like crisco see pic below)
1 cup icing (confectioner's) sugar
3 tsp (US - 1 tbsp) vanilla extract

In a stand mixer beat together marshmallow fluff and shortening at medium speed until the mixture is smooth and fluffy.

Reduce to low speed and mix in sugar and vanilla, beat until well mixed, scrape down as required. Increase speed to medium high and mix until fluffy approx 3 mins.

To assemble pip or spread filling onto one whoopie cake and top with another cake.

Store in a single layer in a air tight container for up to 3 days. If you pile them on top of each other they will stick together.

* Where to find Crisco, Marshmallow Fluff and other US ingredients in Australia

Sometimes I have been lucky enough to find marshmallow fluff at coles in the same section as peanut butter, nutella and vegemite. But if your not so lucky here is a link to USA Foods where I get stuff from, they call it marshmallow creme there. If you live in Australia and crave US foods this is your link to an oasis of baking goods, cereals, sodas and chocolate bars.

In Brisbane Australia, Chocolate Boulevard in the Myer Center also has a wide range of US foods.

If your still having trouble finding crisco/shortening my local kitchenware store sells shortening in their cake decorating section, so you might try someplace like that. It is not crisco but it's a similar product.

As an alternative to the traditional filling, the lovely  Lorraine at Not Quite Nigella did a post on Whoopie's a couple of months ago and had a link to this easy version of filling at Taste.com.au

Or stay tuned to the blog I will be trying out a few different versions of whoopie pies and fillings over the next few weeks


  1. Thanks so much for the shoutout Linda! Your whoopie pies look great! And interesting to hear that they now have a whole book devoted to them! :D

  2. This is the first post of yours I've read...and I'm officially hooked on your blog! Whoopie pies are awesome! I think they're growing in popularity too...perhaps they're the next cupcake or macaroon!


  3. I've never heard of whoopie pies! Thanks for introducing me! :)

  4. "a whoopie pie is in between a cake batter and cookie dough baked on a cookie tray" that's it! I'm making them this weekend.

  5. These sound fantastic. I don't think I've ever had a whoopie pie before!!

  6. I have wanted that book for a bit now! I am scared to get it though because I might overdose on whoopie pies!!
    Very cute site :)