Making Whoopie Pies

When my oldest son finally went back to school after weeks off due to snow his class had a Valentine’s Day party and they decorated cookies.  Being the Martha Stewart wanna-be that I am, I made homemade buttercream icing for the event (which, I realize, was totally wasted on three-year-olds).  Afterwards I had quite a bit left over and wanted to make some confection that I could use it on.  I found this recipe for mini whoopie pies and decided to give it a try.  The cake portion of the recipe is low in fat, a good foil for the loaded-with-fat icing.

For those unfamiliar with the Whoopie Pie, these cake-like chocolate confections filled with vanilla cream originated in the 1920s.  The first versions probably came from the Amish though they quickly spread north and Maine also likes to claim these treats as their own.  My version is not authentic since the original filling was made with Marshmallow Fluff but it was a delicious way to use up some extra icing.

Here are the ingredients you will need for the cake portion.

Adding the dry ingredients to the wet.

The completed batter.  The recipe calls for rolling out the dough into balls and flattening with a glass.  My batter was far too moist to roll out so I used a cookie scoop which made nice uniform cakes.

After baking.  Make sure you don’t overbake these.  The ones I baked for four minutes were much better than the ones I baked for six which were, frankly, dry.

 

The finished product.

These were so good I had to “hide” them in the freezer so I wouldn’t eat them!