Whoopie Pies

This weekend I had a focus group take place in my apartment for research in one of my classes. In order to get people to come I offered baked goods, and so I had to think of something that I could make successfully without it dying in my terrible oven. Aka, I had to make something small like cookies.

Problem was, I've been DYING to make cake lately...soo what do I do? I remember I've always wanted to try making Whoopie Pies, that whoopie pies probably have a texture similar to cake, and voila! I make them. I didn't decide on a filling til just when I made them because I didn't go to the store this weekend since my roommate is too busy to drive me :( but it was great! I died! I told myself I would only eat one but I had to have two...oh mann this is a perfect recipe and the combination of the almond buttercream (which for cake would be terrific too) and the cakey chocolate sandwich cookies was excellennnnt. Now I really want to try making more whoopie pie variations...but not til I recover! I used skim milk for the whoopie pies and the frosting in this recipe and it turned out great.

Classic Chocolate Whoopie
Recipe from Whoopie Pies
Found on Bakerella

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Preheat oven to 375 degrees.

Line baking sheets with parchment paper.

In a bowl, sift together, flour, cocoa, baking soda, and salt.

In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.

Add egg and vanilla and beat for two more minutes.

Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.

Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.







Almond Buttercream
Recipe adapted from Stedded

1 stick butter, softened
3 cups powdered sugar
2 tablespoons milk
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract

Mix everything together starting out slowly and then beating faster so that the sugar doesn't poof up. Beat for about 5 minutes until light and fluffy.