Whoopie Pies
“Whoopie” is what your family will exclaim when they discover these adorable little hand-held cakes sandwiched with a luscious, fluffy filling.
1/2 cup (125 mL) unsweetened cocoa powder
1 cup (250 mL) Milk
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter, softened
1 egg
1 tsp (5 mL) vanilla
Filling:
2 tsp (10 mL) unflavored gelatin powder
1/2 cup (125 mL) Milk
1/3 cup (75 mL) icing sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) 35% whipping cream
1. Preheat oven to 350°F (180°C) with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
2. In a bowl, gradually whisk Milk into cocoa. In another bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until fluffy; beat in egg and vanilla. Using a wooden spoon, stir in flour mixture alternately with Milk mixture, making 3 additions of flour and 2 of Milk, until blended.
3. Drop 2 slightly heaping tbsp (30 mL) batter into 8 mounds onto 1 baking sheet, at least 3 inches (7.5 cm) apart; make 8 more on second sheet. Bake, switching pans on racks halfway, for about 15 min or until tops spring back when touched. Let cool on pan for 2 min. Transfer to rack to cool completely. Repeat to make 8 more, reusing 1 sheet; bake on middle rack.
4. Filling: In a small saucepan, sprinkle gelatin over Milk; let stand 5 min. Heat over medium-low heat, stirring, for 1 min until gelatin is dissolved. Pour into a bowl; stir in sugar and vanilla and let cool to room temperature. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in Milk mixture. Cover and refrigerate for about 30 min, until set, or for 1 day.
5. To assemble, spread the flat side of half the cakes with filling. Sandwich with remaining cakes.
Preparation time: 20 minutes
Baking time: 30 minutes
Chilling time: 1 hour
Yield: 12 sandwiches
Cooking Tips: Cooled, baked unfilled cakes can be layered with parchment paper and stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months.
Filled pies can be refrigerated in an airtight container for up to 8 hrs before serving.
Variation: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour to 2-1/4 cups (550 mL), increase vanilla to 2 tsp (10 mL) and add 1 tsp (5 mL) vinegar or lemon juice with Milk.
Tip for Kids: Kids can help measure the ingredients, mix the batter and assemble the pies.
For the Adventurous: Fold 1/2 cup (125 mL) mashed fresh or thawed strawberries or raspberries and 1 tbsp (15 mL) extra icing sugar into the filling before chilling.
Healthy Eating Tip: Boost the nutritional value of this yummy treat by serving it with a glass of ice cold milk and fresh or canned fruit.
1/2 cup (125 mL) unsweetened cocoa powder
1 cup (250 mL) Milk
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter, softened
1 egg
1 tsp (5 mL) vanilla
Filling:
2 tsp (10 mL) unflavored gelatin powder
1/2 cup (125 mL) Milk
1/3 cup (75 mL) icing sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) 35% whipping cream
1. Preheat oven to 350°F (180°C) with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
2. In a bowl, gradually whisk Milk into cocoa. In another bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until fluffy; beat in egg and vanilla. Using a wooden spoon, stir in flour mixture alternately with Milk mixture, making 3 additions of flour and 2 of Milk, until blended.
3. Drop 2 slightly heaping tbsp (30 mL) batter into 8 mounds onto 1 baking sheet, at least 3 inches (7.5 cm) apart; make 8 more on second sheet. Bake, switching pans on racks halfway, for about 15 min or until tops spring back when touched. Let cool on pan for 2 min. Transfer to rack to cool completely. Repeat to make 8 more, reusing 1 sheet; bake on middle rack.
4. Filling: In a small saucepan, sprinkle gelatin over Milk; let stand 5 min. Heat over medium-low heat, stirring, for 1 min until gelatin is dissolved. Pour into a bowl; stir in sugar and vanilla and let cool to room temperature. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in Milk mixture. Cover and refrigerate for about 30 min, until set, or for 1 day.
5. To assemble, spread the flat side of half the cakes with filling. Sandwich with remaining cakes.
Preparation time: 20 minutes
Baking time: 30 minutes
Chilling time: 1 hour
Yield: 12 sandwiches
Cooking Tips: Cooled, baked unfilled cakes can be layered with parchment paper and stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months.
Filled pies can be refrigerated in an airtight container for up to 8 hrs before serving.
Variation: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour to 2-1/4 cups (550 mL), increase vanilla to 2 tsp (10 mL) and add 1 tsp (5 mL) vinegar or lemon juice with Milk.
Tip for Kids: Kids can help measure the ingredients, mix the batter and assemble the pies.
For the Adventurous: Fold 1/2 cup (125 mL) mashed fresh or thawed strawberries or raspberries and 1 tbsp (15 mL) extra icing sugar into the filling before chilling.
Healthy Eating Tip: Boost the nutritional value of this yummy treat by serving it with a glass of ice cold milk and fresh or canned fruit.
Print Recipe
Share
