Whoopie Pie Quest

Wow, it’s been quite awhile since I’ve posted!  I’m so sorry about that!  The holidays got busy plus I’ve been transitioning into a new position at my company, so that’s taken a lot of my time.  But I’m back, so let’s get down to my latest adventure!  A few weeks ago my parents went to a food truck “meet up” in Phoenix. (AZ is a little behind on the food truck craze).  My dad called me after saying he just had the best whoopie pie he’s ever had and that I need to start making them.   I’ve never made a whoopie pie before so I decided to try.

I found a recipe on Epicurious and decided to start there on my quest to find/create a great recipe.  They were good, but I wasn’t too thrilled with the way they looked.  Here’s the recipe…

Whoopie Pie Cakes

• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1 cup well-shaken buttermilk
• 1 tsp vanilla
• 1 stick unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg

1. Preheat oven to 350.
2. Whisk the flour, cocoa powder, baking powder and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
3. Beat the butter and brown sugar together in an electric mixer at medium speed until pale and fluffy. Add the egg and beat until combined.
4. Reduce speed to low and alternately add the flour mixture and buttermilk in batches, beginning and ending with the flour.  Mix until smooth.
5. Spoon 1/4 (or less for smaller cakes) cup mounds of batter onto a baking sheet.  Bake in the upper and lower thirds of the oven, switching the position of the baking sheet halfway through, until tops are puffed and cakes spring back when touched, about 11 to 13 minutes.  Transfer to cooling rack.

Whoopie Pie Filling

• 1 stick unsalted butter, softened
• 1 1/4 cup confectioners sugar
• 2 cups marshmallow cream (Marshmallow Fluff)
• 1 tsp vanilla

1. Beat the butter, confectioners sugar, marshmallow and vanilla in an electric mixer until smooth.  Add more confectioners sugar to make the filling not as “sticky”.

Assembly

1. Spread a rounded tablespoon of filling on the flat side of the cake.  Top with another cake.  For this step, I pipped the filling onto the cakes which allowed me to place the filling where I wanted it with ease.

 

The thing I didn’t particularly like about this recipe was that the cakes were very rounded on top which made the cakes tip over when assembled.  They still tasted great, but I’ll most likely try a different recipe next time.  Stay tuned in my quest to make the best whoopie pie!

 

 

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