Also called a "gob," the sandwich-style cake-like treat known as a "whoopie pie" has its roots in Pennsylvania's Amish country. Local fables tell that farmers' wives would bake these desserts from leftover batter and place them in their husbands' lunch boxes. Upon discovery of the surprises, cheers of "Whoopie!" could be heard from the farmers. This indulgent dessert has since spread far. New England, particularly Maine, is well known for its whoopie pies, and bakeries all over the country can be found selling similar sweets. Learn to make classic whoopie pies at home and share in this long tradition.
- Skill level:
- Moderately Easy
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Things you need
- 2 greased or parchment-lined baking trays
- 2 cups flour
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp baking soda
- 1/3 cup unsweetened cocoa
- Large mixing bowl
- Electric mixer
- 1 large egg
- 1/3 cup olive oil
- 2 tsp vanilla
- 3/4 cup milk
- 1/2 cup butter
- 1 cup icing sugar
- 3 heaping tablespoons marshmallow fluff
- Waxed paper
Preheat oven to 177 degrees Celsius. Set aside two greased or lined baking trays.
Combine flour, salt, sugar, baking soda and cocoa in a large bowl. Beat dry ingredients quickly to mix.
Add egg, milk, olive oil and 1 teaspoon of vanilla to mixture. Beat on high. Stop as soon as ingredients are combined while batter is still relatively thick.
Drop 2 heaping tablespoons of batter onto a baking tray. Repeat until all batter is used or until sheets are filled. Leave 1 to 2 inches of space between heaps of batter for cakes to spread as they bake.
Bake for approximately 12 minutes or until firm and evenly coloured. Leave on pan for 5 minutes, then remove them with a spatula. Let cool completely; refrigerate if necessary.
Beat butter, icing sugar, marshmallow and remaining vanilla on high until fluffy and well-mixed.
Locate two cakes of approximately equal size. Turn one upside down on counter. Use a knife to spread filling on the cake's flat underside, keeping away from edges. Place flat side of second cake on top so that filling is sandwiched between the flat sides of both cakes. Press cakes gently together to spread filling out toward edges. Repeat until all pies are assembled.
Wrap pies in waxed paper until ready to serve. Store at room temperature.
Tips and warnings
- Include 1 tsp of espresso powder for a slight twist to these traditional pies. Add when mixing first set of batter ingredients (butter, brown sugar, etc.).
- Make smaller versions of this large dessert by using scoops of batter half as large (1 tablespoon) when placing on your pan. Lessen your baking time accordingly.
- Do not assemble pies until cakes are fully cooled. Filling will begin to melt within warm cakes.
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