Whoopie Pies
with cream cheese filling
THE RECIPE
INGREDIENTS:
- 2 1/3 cups Cake flour
- 1/8 cup Dutch process cocoa
- 1 tsp Salt
- 1 1/4 tsp Baking soda
- 1 1/2 oz Distilled white vinegar
- 1 1/4 cups Granulated Sugar
- 4 oz Vegetable oil
- 1 tsp Red gel-paste food coloring
- 1 tsp Vanilla Extract
- 6 oz Buttermilk
- For filling:
- 4 tbsp Butter
- 8 oz Cream Cheese
- 2 cups Confectioner's Sugar
- 1 Tbsp Mini heart sprinkles
- Provided:
- Plastic Piping Bag
- Parchment Paper
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
Fluffy cream cheese filling is sandwiched between two red velvet cocoa cakes to make classic whoopie pies. Decorated with mini heart sprinkles, these treats take the cake!
DID YOU KNOW?
Whoopie pies are mired in controversy: Both Pennsylvania and Maine claim to have invented the sweet cake sandwiches. In 2011, Maine named whoopee pies the state dessert, much to the chagrin of rivals in Pennsylvania’s Lancaster County, where the Amish have long sold them at roadside stands. The Amish say the treats were originally made from leftover cake batter. When children found them in their lunch bags, they supposedly shouted, “Whoopie!”
BAKING ADVICE:
BAKING HACKS
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
BAKING PAN ADVICE
Two baking sheets might not be enough surface area for 60 cookies. If you don’t have a third baking sheet, you can make another batch with additional piece of parchment paper provided.
YOUR INGREDIENTS
STEP 1
You’ve got some gorgeous ingredients! Once you’ve unpacked your kit, preheat your oven to 350°F. Line 2 baking sheets with the parchment paper provided. In a medium bowl, whisk together cake flour, cocoa, and salt. In a small bowl, mix baking soda and vinegar (it will bubble and foam!) and set aside. Bring butter and cream cheese to room temperature.
STEP 2
In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined. Add eggs, scraping down sides to incorporate fully. Mix in red food coloring and half of the vanilla extract. Reduce speed to low. Add flour mixture and buttermilk, alternating both in small batches, until fully mixed. Add the baking soda and vinegar mixture to the batter, and mix on medium speed for 10 seconds.
STEP 3
Using a mini ice cream scoop or a tablespoon, spoon batter onto each baking sheet. Batter will spread, but each cookie should be no more than 1.5 inches in diameter. Spoon 60 cookies (in order to make 30 sandwiches). Leave an inch of space on all sides, since cookies will spread. Bake in the middle of the oven for 8 to 10 minutes. Cookies are done when the tops are glossy but look solid. Transfer pan to wire rack to cool.
STEP 4
Sift the confectioner’s sugar over a bowl and set aside. In a medium bowl, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce speed to low. Add confectioner’s sugar, in two batches, then remaining vanilla, and mix until smooth. Fill the piping bag provided. To do so, fold over the top of the bag to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles.
STEP 5
Assemble sandwiches. Using both hands, apply downward pressure to the frosting bag and squeeze out a dollop onto 30 cookies (the side that touched the baking sheet). Place the other half on top to finish the cookie sandwich.
STEP 6
Place holiday sprinkles on a counter or in a bowl. Roll the sides of completed sandwiches in sprinkles. Set aside and enjoy!
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