Making Whoopie year round, hee hee!

Feb 28

I apologize because I so wanted to get this blogged before Valentines Day.  But after thinking about whoopie leading up to V-Day . . . why not make whoopie year round?  Okay enough of the puns and considering this is a baking blog I am referring to whoopie pies, hee hee.  Whoopie pies are a kind of cookie/cake with filling sandwiched in between.  Some common whoopie pies are red velvet (which is why I decided to make them for V-Day), pumpkin, and chocolate.

So V-Day conjures up thoughts of hearts, the color red, flowers, chocolates . . . and of course for me a trip to Michael’s craft store.  I used to think (hee hee) they are so being cheated by offering those 50% off coupons for one item.  But who gets the last laugh when I buy that one item and a zillion more?  So of course I found a heart-shaped whoopie pie pan made by Wilton and of course there were a zillion other things in my wagon.

I research many recipes on-line which I wanted to try, but decided to go with the recipe that came with the heart-shaped pan.  Wilton’s recipes are usually good with a few exceptions, i.e. their icing/frosting made with shortening (oh no flashbacks, must stop this horror trip down memory lane).  Okay, okay enough of the melodramatics, but if you want to pipe some stable good-looking flowers then yes their icing/frosting is a good recipes.  But personally that is all I would use that for.  I would not frost an entire cake or cupcakes with frosting made with shortening.

There were two recipes that came with the heart-shaped pans: chocolate and vanilla.  The chocolate recipe was similar to a red velvet recipe I found on-line.  The only difference with the on-line recipe is that it called for a bottle of red food coloring.  I am not keen on using that much food coloring and so I opted to using my “no taste” red gel food coloring.  With gel food coloring, a little goes a long way.  But I wasn’t satisfied with a typical red velvet.  I got an idea to make a red and pink heart whoopie pie-half red velvet and half raspberry.  I got the inspiration of raspberry from the vanilla recipe that paired it with a raspberry filling.  I substituted a portion of the liquids in the vanilla whoopie pie recipe with some raspberry puree that I needed to use up.  And finally I decided to go with a cream cheese filling that is typical for a red velvet which would also pair nicely with raspberry.

Here is the recipe for the Chocolate whoopie pie, with my slight variation of red gel food coloring to make them into Red Velvet Whoopie pies.  You can also find the recipe on Wilton’s website.

Red Velvet Whoopie Pie

1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
No taste red gel food coloring

Directions:

Preheat oven to 350°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.

In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low-speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk and red gel food coloring (add until you reach your desired red tone). Continue to mix on low-speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined.

Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.  Bake for 8-10 minutes or until the top of the cake springs back when touched.

The recipe says to cool in the pans for 8 minutes.  But because I only had one pan, I took them out after a couple of minutes to bake the next batch.  I think the more you allow it to cool in the pan the firmer the whoopie pie will be.  I actually preferred it to be a more cake texture rather than a soft cookie texture.

Here is the recipe for the vanilla plain whoopie pie.  It’s referred to as Raspberry Whoopie Pie on Wilton’s site, but only the filling is raspberry not the whoopie pie itself.  Use my recipe below if you want to make the whoopie pie raspberry flavored.  I substituted some raspberry puree for the milk and a little Chambord liqueur, hee hee.  It turned out to be a very nice pink color.

Raspberry Whoopie Pie

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
2 1/4 cups cake flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/3 cup raspberry puree
1 tablespoon Chambord liqueur (optional)

Directions:

Preheat oven 325°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.

In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, baking powder and salt. Add half the dry ingredients into the butter mixture and mix on low-speed. When dry ingredients are almost incorporated, stop the mixer and add the milk, raspberry puree, and Chambord (optional). Continue to mix on low-speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.

Bake for 11-13 minutes or until the top of the cake springs back when touched.

Again you are supposed to let the whoopie pies cool in the pan for at least 8 minutes, but like I said I only had one pan.  Now I am thinking I need to get another Michael’s 50% coupon and get another pan!

The whoopie pies came out very puffy!

 

So I cut a little from the bottoms so that I could have a flat surface to pipe the filling.  Oh yeah the filling.  I usually do two to one for cream cheese filling or icing.  Meaning two blocks of good quality cream cheese to one stick of butter.  Use a mixer to cream the butter first and then add the cream cheese.  Depending on your sweetness preference, add 1 to 3 cups of powdered sugar.

I made some cake balls with the whoopie pie trimmings.  Cake balls are usually made with crumbled cake mixed with icing/frosting (I used some of the cream cheese filling from the whoopie pies).  I then dipped them in chocolate and decorated with a heart and some sprinkles.  It tastes like a cake/truffle.  Very yummy way to use any cake scraps or trimmings.

Here are some pics of the whoopie pies and the cake balls.  Everyone needs some sweets on Valentines Day!

But then again these whoopie pies and cake balls can be made year round.  I am going to try the same recipe and pipe the whoopie pie batter on a cookie sheet.  The whoopie pie and filling combinations are endless!  So go ahead and make whoopie year round too!

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Comments: 5

  1. leighbakes February 28, 2011 at 11:06 pm Reply

    I like your idea of combining red velvet and raspberry…and the pies came out looking so squishy and yummy! I wish I had one. :)

  2. kourtnie March 3, 2011 at 1:38 pm Reply

    yeah nice

  3. Eftychia June 6, 2011 at 4:49 pm Reply

    Delicious. These whoopies are delicious!

    • ailovebaking June 7, 2011 at 12:25 am Reply

      Thank you Eftychia! I was just admiring your amazing cakes : )

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