Cakes & Cupcakes

Memorial Day Whoopie Pies: 4 Ways

whoopie pies, marshmallow, Hershey's, s'mores, graham cracker, cake, filling

I coach a youth lacrosse team from my hometown. This is my 5th year doing it and I have a love-hate relationship with it; about 75:25. I love teaching them something and then seeing them do it on the field successfully. I love when they’re excited to play, when they score a goal, when they make a great assist, when they intercept a pass or stop a goal. When they do well, it’s worth all of the time driving to practices and games all over eastern Mass 6 days a week. It’s worth putting up with chatty 7th and 8th graders during practice. It’s also worth it because I get practice too – I love to bake for them.

banana, sour cream, flour, whoopie pies, banana cream

This weekend my team played in a local tournament and it didn’t take too long to figure out what I wanted to make for them. Cookies are expected, brownies too, but what about whoopie pies? They’re not a super common baked good, but they’re so delicious! I posted on my Facebook page a question of which kind to make: classic chocolate, red velvet, banana cream, or s’mores. If you know me at all, it was probably an easy assumption to make that I would be baking all 4. Yes, it was a lofty task, but with my husband visiting his family for the weekend, I had the house to myself and zero daytime plans, so I split up the baking time in order to have everything ready to deliver Sunday afternoon.

cake batter, whoopie pies, banana cream, butter

After buying all of my supplies, I made myself a pb & Fluff sandwich (How can you not have one when there’s Fluff in the house?! The answer is, you cannot.) to wait for the butter to soften. I made the red velvet cakes first. I put the batter in a Ziploc bag in order to easily form the cakes on the cookie sheet. This was a mistake. I only had small sandwich bags and after the first bagful trying to add more batter to the bag proved almost impossible. I did it, but it was super messy. Another mistake I made was squeezing the batter in a spiral to form the cakes. The cakes came out yummy and moist, but flat. I made the classic chocolate next. I used a pastry bag fitted with the small circle tip (Wilton #10 – I also used the larger #1A pictured below, which was even easier) and squeezed in one spot until I had a nice little blob about 1½” in diameter. These were perfect. I made these two cakes on Saturday and the banana cream and s’mores cakes, along with the two kinds of fillings, on Sunday.

whoopie pies, cake batter, piping bag, pastry bag, banana cream, wilton tip

The cakes I made were smaller than the recipe calls for so my cook time was less. I recommend baking for half the time the recipe calls for, checking the cakes, and turning the cookie sheet in the oven. When you check them, you can determine how much longer they’ll need to bake. There are definitely varieties to these flavors. My husband requested mini chocolate chips in the banana cakes, but I liked the idea of having the chips on the outside, stuck to the filling. You could also add chopped walnuts, to the cake or the filling. You can see I also made the red velvet pies relevant to the holiday with red, white, and blue sprinkles. You can be creative. I will say, leave the classic as is. They are amazing just the way they are.

classic, whoopie pies, classic whoopie pies, chocolate, marshmallow, marshmallow filling

I brought 40 pies for my team and they were gone in seconds. My family and coworkers also devoured them. If you want any for yourself, keep some hidden.

Oh, and my team won, so the weekend was a complete success.

love of butter, red velvet whoopie pies, whoopie pies, classic whoopie pies, chocolate, chocolate chips, s'mores, marshmallow, banana cream, cream cheese, banana, memorial day, holiday, baking

Which one is your favorite?

 

The classic and s’mores called for a marshmallow-y filling (both recipes slightly different) and the banana cream and red velvet called for a cream cheese-y filling (again, both slightly different). I just picked a recipe for both and doubled it so I didn’t have to make 4 different fillings that were kind of the same.

Classic Whoopie Pies
Gourmet.com
Yields about 36 small pies

Ingredients

  • 2 cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • Marshmallow filling

Directions

  1. Preheat oven to 350ºF.
  2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  4. Using a large Ziplock bag or pastry bag with round tip, squeeze small rounds of batter onto baking sheet, leaving 2″ between each. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 10 to 13 minutes. Transfer to a rack to cool completely.
  5. Using a pastry bag with round (or other decorative) tip, pipe marshmallow filling on half of the cakes and top with the plain cakes.

S’mores Whoopie Pies
cookiesandcups.com
Yields about 30 small pies

Ingredients

  • ½ cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1¼ cup flour
  • 1½ cup finely crushed graham crackers (about 9 whole crackers)
  • 1½ tsp baking powder
  • 2 eggs
  • ½ cup plus 2 tbsp milk (I used buttermilk, because you know my stance on buttermilk)
  • 1 tsp baking soda
  • 1 tsp vinegar
  • 2 tsp vanilla
  • 6 (full sized, 1.55 oz) Hershey Bars
  • Marshmallow filling

Directions

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. Combine graham cracker crumbs, flour, and baking powder in bowl, set aside. In small bowl stir milk, vanilla, baking soda and vinegar together, set this aside also.
  3. In mixer beat butter and brown sugar together for 2 minutes at medium speed. Add eggs and continue to beat until incorporated evenly. Turn speed to low and slowly add in flour mixture and milk mixture. Turn mixer up to medium and beat for an additional 1 minute.
  4. Using a large Ziplock bag or pastry bag with round tip, squeeze small rounds of batter onto baking sheet, leaving 2″ between each. Bake 8-10 minutes until cookies are set. Let cool on baking sheet for 3 minutes and then transfer to wire rack to finish cooling.
  5. When all cakes are baked, melt chocolate bars (in microwave or over a double-boiler). Flip half of the cookies over and spoon a tablespoon sized portion of melted chocolate on the bottom, spreading to the edge of the cookie.
  6. Fill a pastry bag with marshmallow filling and pipe on the remaining, non-chocolate cookies. Top your frosting side with the chocolate side.

Red Velvet Whoopie Pies
Gourmet.com
Yields about 36 small pies

Ingredients

  • 2 cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • Cream cheese filling

Directions

  1. Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  3. Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
  4. Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined. Add the red food coloring and mix on low speed until thoroughly combined.
  5. Using a large Ziplock bag or pastry bag with round tip, squeeze small rounds of batter onto baking sheet, leaving 2″ between each. Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes. Slide parchment with rounds onto wire racks to cool completely.
  6. Pipe cream cheese filling onto the flat sides of half the cakes and top with a plain cake.

Banana Cream Whoopie Pies
MarthaStewart.com
Yields 48 small pies

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mashed banana (from 1 large ripe banana)
  • ½ cup sour cream
  • 4 ounces (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 1 large egg
  • Cream cheese filling

Directions

  1. Preheat oven to 350°. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and ½ teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  3. Transfer batter to a pastry bag fitted with a round tip and pipe batter into 1¼-inch rounds on baking sheets, spacing rounds 1½ inches apart.
  4. Bake until edges are golden, about 12 minutes (check halfway through and rotate cookie sheets). Slide parchment with cakes, onto wire racks to cool.
  5. Pipe cream cheese filling onto the flat sides of half the cakes and top with a plain cake.

Marshmallow Filling
Gourmet.com
Yields apprx. 1.5 cups (I doubled this)

Ingredients

  • ½ cup butter room temp
  • 1 cup Marshmallow Fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Directions

  1. Mix butter and Fluff on medium speed until smooth. Slowly add in powdered sugar with mixer on low.
  2. Add in vanilla and milk. Turn speed up to medium and mix until all combined and smooth.

20140525_121548_1

Cream Cheese Filling
Gourmet.com
Yields apprx. 2 cups (I doubled this)

Ingredients

  • 8 ounces cream cheese, softened
  • ½ stick (¼ cup) unsalted butter, softened
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • 2 cups confectioners’ sugar

Directions

  1. Beat together cream cheese and butter until creamy. Add powdered sugar in ½ cup increments until smooth.
  2. Add lemon juice, vanilla, salt, and whip for 3-4 minutes.

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