Saturday, April 18, 2009

Whoopie 101


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
2 eggs
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.

Filling:
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.

10 comments:

  1. Yum yum yum! I like your short cut. I don't like using just one part of the egg in a recipe, even though I have tons to waste.

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  2. Oh YUM!! Can you freeze them? My husband grocery shopped today so I'm sure I'll be going again in a couple days so I'll have to pick up some cocoa. Everything else looks like stuff I have around here. You said optional for the marshmallow creme - do you use it and add it to the rest of the filling mixture or just by itself - and how much if you do use it with the other things? Thanks for the Whoopie 101 tutorial!! :)

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  3. CWJ- I know what you mean. I have four egg yolks in the freezer right now from another project.

    Beth- These freeze great! In fact, you can put them all in the freezer and even eat them frozen. I wrap mine individually in wax paper and then seal them in a freezer bag.
    The marshmallow creme- I don't use it, but some folks really like it. Use 1 and a half to 2 cups (I think that's about a jar's worth) and mix it in with the rest of the filling ingredients.

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  4. Oh, I know three boys who will thank you for this recipe. :-)
    I love the photos!

    Amy

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  5. OH MY!!! There goes my diet girlfriend. LMSO How could you do this to me?? LOL

    God's Blessings,
    Amy Jo

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  6. Good morning Monica I haven't been blogging much just getting back to it..So I'm a little behind..
    This recipe sounds so good I will have to try it. You know whoopies are big here in Maine. It is a little different than mine..I would make this morning but I'm out of sugar and eggs.. Can't wait to read more on your blog..Thanks for the tutorial is always helps me..
    Blessings Sister Brenda

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  7. Thank you very much for posting this :D

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  8. I would love to try making these for my family. They look so chocolaty and Mmm. Mmm. Good!!

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  9. I am kind of wondering your opinion. Do you think the cream filling for the pumpkin whoopies taste good with the chocolate? I made a batch of the pumpkin and oh my! That cream filling is AMAZING!

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  10. Kim- I prefer the cream cheese filling with the pumpkin, and think that the pumpking/cream cheese combo is what makes that filling taste so good. It's so delicious. As to whether it would be the same if you used it on the chocolate whoopies, I don't think it would taste quite as good. But that's just my opinion. Give it a try and let us know. :)

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