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Whoopie Pies

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Whoopie Pies

C

A snack-cake classic. Meringue powder gives the filling stability and a lighter texture.

At a glance

Prep
Bake
Total
Yield
9 large whoopie pies

Ingredients

Cake

  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup Dutch-process cocoa
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Signature Secrets
  • 3 tablespoons buttermilk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1 1/2 cups chocolate chips or chunks

Filling

  • 3 tablespoons meringue powder
  • 1/3 cup cool water
  • 2 cups confectioners’ or glazing sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup vegetable shortening

Cake

  • 3 1/4 ounces vegetable shortening
  • 7 ounces sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 ounces Dutch-process cocoa
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3/8 ounce Signature Secrets
  • 1 1/4 ounces buttermilk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 8 ounces milk
  • 9 ounces chocolate chips or chunks

Filling

  • 1 ounce meringue powder
  • 2 5/8 ounces cool water
  • 8 ounces confectioners’ or glazing sugar
  • 1 teaspoon vanilla extract
  • 4 3/4 ounces vegetable shortening

Cake

  • 92g vegetable shortening
  • 198g sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 43g Dutch-process cocoa
  • 241g King Arthur Unbleached All-Purpose Flour
  • 11g Signature Secrets
  • 35g buttermilk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 227g milk
  • 255g chocolate chips or chunks

Filling

  • 28g meringue powder
  • 74g cool water
  • 227g confectioners’ or glazing sugar
  • 1 teaspoon vanilla extract
  • 135g vegetable shortening

Instructions

  1. To make the cakes: In a large mixing bowl, beat together the shortening, sugar, salt, and vanilla.
  2. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  3. Whisk together the cocoa, flour, Signature Secrets, buttermilk powder, baking powder and baking soda.
  4. Add this mixture to the shortening mixture alternately with the milk, beating until everything is well combined. Stir in the chocolate chips.
  5. Drop the batter by the scant 1/4 cupful onto the prepared baking sheets, 9 per sheet, leaving about 2″ between cakes. A muffin scoop works well here.
  6. Bake the cakes in a preheated 400°F oven for 10 to 12 minutes, until they look set and a cake tester inserted into the center of one comes out clean. Remove from the oven, and cool on the pans for 5 minutes before moving to racks to cool completely.
  7. To make the filling: Combine the meringue powder and cool water in a large bowl. Beat until foamy.
  8. Add the sugar and vanilla, and beat until blended.
  9. Add the shortening, beating until very fluffy.
  10. Spread the flat side of half the cakes with a thick layer of filling. Top with the remaining cakes, flat side down. Wrap well for storage.
  11. Yield: 9 large whoopie pies.
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