Kyle's Whoopie Pies
OK, we understand if you're not from particular pockets of America (northern New England, east-central Pennsylvania...), you probably don't know what a Whoopie Pie is. Well, read on...
Chocolate Cakes
1/2 cup (3 1/4 ounces) shortening
1 cup brown sugar, packed
1 large egg
1/4 cup + 2 tablespoons (1 1/8 ounces) natural cocoa OR 3 tablespoons each black cocoa and natural cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
Filling
1 cup (6 1/4 ounces) shortening
1 cup confectioners' sugar or glazing sugar
1 1/3 cups (5 7/8 ounces) Marshmallow Fluff or marshmallow creme
a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla
Cakes: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake.
Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack.
Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes. Yield: about 9 large whoopie pies.
Reviews
03/04/2009
Great recipe that was quick and easy. We also added about 1/4 c. peanut butter to the filling.
03/06/2009
This recipe was GREAT!!! My husband and two boys ate all nine Whoopies in a day and a half, and I was fortunate enough to get one of them! I am now in the process of making another batch, at the request and pleading of my family! For anyone who is familiar with Whoopie Pies, you will know what I mean, when I say that the taste of these matches bakery-made Whoopies, pretty much exactly. I was a little worried about the cream filling, how it would taste, being made with Shortening instead of Butter, but, not to worry as it came out perfect! You really don't want a Whoopie Pie filling tasting like Butter-Cream Frosting, which is what you would get if the filling was made with Butter instead of Shortening. I had previously made Whoopies with a Butter-Cream type filling, and it just wasn't the same, and needless to say, they did not go over anywhere near as well as these latest ones did. The filling pretty much makes the Whoopie Pie, and you really have to use Shortening to get the correct taste! The only two things that I may experiment with are the cake portion of the recipe, and the size of the Whoopies. I may try making the cakes with Butter, instead of Shortening, just to see if they come out a little moister - although my Husband thought that they were fine, I prefer a moister cake. I also thought that I would experiment a little bit with the size this time around, so that they would (maybe) last a little longer. My Husband also requested smaller Whoopies, as he is on a diet, and he thought that they would make for a better (and lighter) Lunch-Box Dessert. His line of thinking is that one big Whoopie was just too much for someone on a diet, and I have to agree with him. Anyway - FABULOUS recipe and a real crowd pleaser! I will post another review if I happen to find that substituting Butter for the Shortening - IN THE CAKE PORTION ONLY - makes a significant difference, for the better. Happy Baking, everyone!
03/22/2009
YUM!!! The cookies came out perfectly moist for our families taste! I used my cookie scoop (approx. 2 Tablespoons) to scoop out the cookie batter and got one dozen pies (24 cookies). I made my own frosting recipe- a homemade version of Twinkie filling, so I can't speak for the frosting recipe. Love these and will certainly make again!
11/05/2009
I bake regularly (cakes, cupcakes, whoopie pies, and cookies ALL the time) and truly enjoyed this recipe. The cake was light yet held its round form nicely. The chocolate flavor was balanced, not too rich or too mild, and didn't overpower the pie as a whole. The filling was mildly sweet and paired delectably with the cake. Overall a wonderful recipe. I've tried many others and this is now my FAVORITE!!!
The performance of the cake was a plus since it expanded beautifully in the oven and kept its shape even after it cooled. I also preferred this cake recipe over others since it is more of a cake consistency than a cookie. Additionally, many whoopie pie recipes call for buttermilk. This recipe was less expensive and convenient since it utilizes milk instead of buttermilk.
I spiced up the presentation of the pie by adding mini chocolate morsels to the tops before baking for an added chocolate emphasis. They look and taste delicious. I'll send a pic if you tell me where to send it. Thanks for sharing your expert recipes.
We love to see results! Our e-mail address is bakers@kingarthurflour.com
Irene @ KAF
11/30/2009
I highly recommend this recipe. I have made these for years and my family begs me to bring them to family gatherings. I wouldn't make any other recipe.
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