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Kyle’s Whoopie Pies

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Kyle’s Whoopie Pies

C
Kyle Kyle

OK, we understand if you’re not from particular pockets of America (northern New England, east-central Pennsylvania…), you probably don’t know what a Whoopie Pie is. Well, read on…

At a glance

Prep
Bake
Total
Yield
9 large whoopie pies

Ingredients

Chocolate Cakes

  • 1/2 cup shortening
  • 1 cup brown sugar, firmly packed
  • 1 large egg
  • 1/4 cup + 2 tablespoons baking cocoa or 3 tablespoons each black cocoa and baking cocoa
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1 cup milk
  • 1 teaspoon vanilla extract

Filling

  • 1 cup shortening
  • 1 cup confectioners’ sugar or glazing sugar
  • 1 1/3 cups Marshmallow Fluff or marshmallow creme
  • a heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract

Chocolate Cakes

  • 3 1/4 ounces shortening
  • 7 1/2 ounces brown sugar
  • 1 large egg
  • 1 1/8 ounces baking cocoa or 1/2 ounce black cocoa + 5/8 ounce baking cocoa
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 8 ounces milk
  • 1 teaspoon vanilla extract

Filling

  • 6 1/2 ounces shortening
  • 4 ounces confectioners’ sugar or glazing sugar
  • 5 7/8 ounces Marshmallow Fluff or 4 ounces marshmallow creme
  • a heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract

Chocolate Cakes

  • 92g shortening
  • 213g brown sugar
  • 1 large egg
  • 32g baking cocoa or 16g black cocoa + 16g baking cocoa
  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 227g milk
  • 1 teaspoon vanilla extract

Filling

  • 184g shortening
  • 113g confectioners’ sugar or glazing sugar
  • 167g Marshmallow Fluff or 113g marshmallow creme
  • a heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. To make the cakes: Preheat the oven to 350Ā°. Lightly grease or line two sheet trays with parchment paper.
  2. In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
  3. Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating until smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2″ between each cake.
  4. Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven and cool completely on a rack.
  5. To make the filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla.
  6. To assemble the pies: Turn the cakes over, so the flat side faces up. Spread the flat side of the cakes with the filling; top with the flat side of the remaining cakes.
  7. Store for several hours at room temperature; refrigerate, covered, for up to 3 days.
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