Monday, May 28, 2012

Whoopie Pies with Buttercream Filling

Whooooopie!  
It's a whoopie pie!
A cake sandwich.
 Two delicious gobs of cake 
with a vanilla buttercream filling.  

We made regular ones and mini ones.
We rolled them in chocolate chips,
in chopped up Heath bar.
  and sprinkles!!!
We start with a few basic ingredients.
It is always nice to be able 
to make wonderful things with stuff
 that you already have on hand.
A quick tip: if you don't normally
 have buttermilk in your fridge,
you can cheat by making a simple substitute.
Put 1 tablespoon of vinegar in a measuring cup. 
Then add enough milk to measure 1 cup. 

The batter is ready to go.
We offset the mounds of batter
 so they have lots of room to spread out.
There are whoopie pies that are
 made with a marshmellow creme filling,
but we prefer a vanilla buttercream filling.
We have found the easiest way 
to fill the pies is with a cake decorating bag.
Fill the bag.
Snip off the end and your ready to fill!
 
Once your pies have cooled,
 line them up two by two.
Flip one over so it is the bottom.
 Pipe the filling onto the bottoms.
Add the tops 
and 
you have whoopie pies!
Whoopie Pies
Pies:  
2 cups flour
1/2 cup cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1/2 cup butter, softened
1 cup brown sugar
1 egg.
Buttercream filling:
1/2 cup butter
1/2 cup white Crisco
1 tsp. vanilla
4 1/3 cups powdered sugar
2 Tbsp. milk

To make the pies:
Preheat oven to 350 degrees
Beat together the brown sugar and butter until light and fluffy.
Add the egg and beat until combined.

Combine the buttermilk and vanilla in separate bowl.

Combine the flours, cocoa, baking soda,
and salt in a separate bowl.

Slowly add the dry mixture and the buttermilk alternately.
Starting and ending with the flour.
Mix until smooth.

Spray cookie sheet with baking oil.
Scoop out mounds of dough (about 1/4 cup) on cookie sheet about 2 inches apart.
Less dough for minis.
Bake about 8 to 10 minutes.
Check a little sooner for minis.
 Let cool.
Buttercream filling:
Beat together the butter and Crisco.
Add vanilla.
Mix.
Slowly add the powdered sugar.
Mix well.
Add the milk until you have
 the consistency that you want.
Put filling on one of the upside down pies
 and then top with the "lid". 

Finish with remaining cakes and you have Whoopie Pies.
Wrap each individually in plastic wrap 
for a great picnic dessert
Enjoy!









3 comments:

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  2. Excellent! I grew up in New Hampshire where whoopie pies are a given, but now I live in Japan where there is no such thing as Fluff. It never occurred to me that I could make a different kind of filling! Bookmarking this so I can share the love with the Far East!

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