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Whoopie Pies





Whoopie pies, which have long been a lunch box staple, are now popping up in specialty stores and fancy bakeries – These humble little treats are fetching nearly $50 a dozen in certain locations… 

The popular and old-fashioned chocolate cake with vanilla icing version can now be found next to a collection of flavors… everything from pumpkin, to banana, to mocha pies.  The flavors you may come across are endless.

This sandwich-like treat also comes in a variety of sizes… with some baking up so large that both hands are needed to enjoy it.

No matter what side of the argument you support { whether it’s a cookie, a cake, a pie, or a sandwich } you’re sure to agree that it’s scrumptious!

Typically the cake portion of a whoopie pie is fairly dry compared to say, a cupcake...  the recipe I chose, however, called for Devils Food cake mix – so the whoopie pie was fairly moist, which is exactly how I prefer my baked delicacies... I also plopped less batter onto my baking trays than it suggested since I wanted smaller pies - Side Note: I no longer hunt through my kitchen drawers searching for a missing measuring spoon with these Magnetic Ones


Progressive International Set of 5 Stainless-Steel Magnetic Measuring Spoons


Read more for Recipe...


 Ingredients
Cakes:
1 Box Devil's Food Cake Mix
3 Large Eggs
1/2 Cup Vegetable Oil
1/2 Teaspoon Baking Powder
3 Tablespoons Water
Filling:
1 Stick Softened Unsalted Butter
2 Cups Confectioners' Sugar
3/4 Teaspoon Pure Vanilla Extract
1 1/2 Tablespoons Water


Preheat oven to 350° - Cover 3 large baking sheets with parchment paper or cooking spray
To make the cakes:  
In a large bowl combine the cake mix, eggs, oil, baking powder, and water  
Beat on low speed for 30 seconds, then increase to medium for 2 minutes.  The batter will become very thick...
Spoon 1/2 tablespoon dollops of the mix onto the cookie sheets (adjusting the size if you prefer your whoopie pies larger or smaller).   Leave around 2 inches worth of space between each mound of cake mix  (be sure to make an even number of cakes)
Bake for 10 - 12 minutes, rotating cookie sheet half way through
Allow to cool on cookie sheet for 2 minutes - then carefully transfer to a wire rack to finish cooling


While cooling prepare the filling:
In a medium bowl beat the softened butter until smooth
Add sugar, vanilla, and water - continuing to beat on low speed until mix is well blended
Increase the speed to medium high and beat until smooth


Spoon filling onto one cake and sandwich with a second cake



  

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