Country Cooks Across America ~ Whoopie Pies

I  LOVE making whoppie pies! Everyone is always impressed by them but the fact of the matter is they are really easy to make!  I especially enjoy coloring the filling to coordinate with the occasion … these are Robin’s blue for Spring! One of my favorite saying is, “ Sharing recipes makes lasting memories!” This recipe brings two of my dearest friend to mind, Lorraine, who shared the whoppie pies with me and Carol who shared the Mock Butter cream!

Yield: 20 pies

For Cakes

2 cups AP  flour

½ cup cocoa powder (Droste Brand or Ghiradelli’s)

1 ¼ tsp salt

1 cup buttermilk

1 tsp pure vanilla extract

1 stick unsalted butter, at room temperature

1 cup packed brown sugar

1 large egg

Preheat oven to 350. In a large bowl, whisk flour, cocoa, baking soda and salt (set aside).  In a small bowl stir together buttermilk and vanilla (set aside). In the bowl of a mix master, beat butter and sugar on medium-high until pale and fluffy  (about 3 minutes). If using a hand mixer, beat about 5 minutes (scrape sides often). Beat in egg until well combined.

Reduce to low and alternately mix in flour mixture and buttermilk mixture in thirds, until batter is smooth.  *Begin and end with the flour mixture.

*Place parchment paper on a cookie sheet. Using a small cookie scoop, scoop up batter and level off with knife (this will give you consistent shaped cakes). Place each mound about 2 inches apart. Bake approx 12 minutes. Using a spatula, transfer cakes to a wire rack to cool.   NOTE: these can be made 3 days ahead, stored in an air-tight container, at room-temperature, separate layers of cakes with wax paper.

For Filing

Mock French Butter Cream

1 lb. sifted confectioner’s sugar (sift before measuring **)  

¼ lb. Crisco

½ lb margarine (good quality)

¼ cup cold water

½ tsp. pure vanilla extract

1 tsp. almond extract

¼ tsp. salt

Place all ingredients in a large bowl and beat for 15 minutes.  Place in piping back with large bore tip and pipe a generous amount in the center of one side of the cooled whoopie pie and cover with another one. OR  use your favorite butter cream recipe.  Fill a few hours before serving and refrigerate. 

See other recipes featured in Country Cooks Across America 

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