Saturday, April 18, 2009
The long awaited whoopie pie tutorial is here.
I'm going to try to make it as easy as possible. Thankfully, whoopie pies are a pretty standard recipe, and although there are a lot of variations on the theme (red velvet whoopies, mint whoopies, pumpkin, peanut butter, etc.) the basic ingredients for your chocolate cream-filled whoopie is pretty much the same.
You will need:
2 cups sugar
1/2 tsp. salt
1 cup shortening or butter* (Shortening is much easier, but I prefer butter at room temperature.)
2 tsp. vanilla
4 cups all purpose flour
2 tsp. baking soda
1 cup cocoa
1 cup cold water
1 cup thick sour milk or 1 cup buttermilk (Don't have any sour milk? Use 1 Tablespoon vinegar and enough milk to make 1 cup. Let it stand a moment to thicken.)
1 cup water
Sift together the flour, baking soda, and cocoa.
Use your mixer to cream together the sugar, salt, shortening or butter, vanilla and eggs. The goal in creaming it together is to get the dry ingredients to make little air pockets in the shortening or butter, so it is light and fluffy.
After you have creamed it, alternately add the sifted mixture, water, and sour milk to the mixing bowl. If needed, add a little flour to the milk to help thicken.
Then, make sure it's fully blended into a batter. I use a spoon or spatula for that.
Drop the batter by the spoonful onto a greased cookie sheet (I use parchment paper).
Bake at 400 until done (10-15 minutes) and then cool on racks.
1 egg white
2 cups confectioner sugar
1 T vanilla
2 T flour
2 T milk
3/4 cup shortening
marshmallow creme (optional)
Beat the egg white first, then add mix in the rest of the ingredients. Beat the mixture well.
Not up to the task of making filling? Stop here and just buy whipped vanilla icing. Don't say I never gave you any short cuts! Spread the filling between the flat sides of two cooled cookies, and you will end up with this:
As always, I offer full support and would be happy to answer any questions.