Whoopie pies (or gobs) are a popular treat in the Northeast, supposedly originating with the Pennsylvania Amish. If you ask most people here in the Midwest what a whoopie pie is, unless they are a foodie, you’ll probably get a huh? Basically it is a small cake, in the shape of a cookie, sandwiched together with a sweet, creamy filling. What’s so fun about whoopie pies, besides the name , is that there are so many different flavor combinations of cakes and fillings. So far, I’ve made chocolate chip and chocolate cakes and marshmallow and buttercream fillings. But, how about lemon with lemon mascarpone cream or banana with salted caramel or mocha with tiramisu filling? So many different whoopie pies to try…. Ahhh, I guess those are for another day. But, I’ll be sure to share. Today I made vanilla whoopie pies with the traditional marshmallow filling. I have been making a lot of chocolate desserts lately and I thought it was about time I make something that my husband would enjoy. I decided to roll them in some red, white, and pink nonpareils to dress them up for Valentine’s Day. It’s right around the corner. Are you ready? If not, here is a super cute, delicious, little hand-held dessert that you can make for your Valentine. I can bet they’re gonna love it! Mine did!
Vanilla Whoopie Pies
Yield: 24 whoopie pies
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract or the seeds from a vanilla bean (I added about 1/2 tsp vanilla bean paste with the extract. Can’t have too much vanilla!)
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. Sift onto a large piece of wax paper.
In the bowl of a mixer with the paddle, beat the butter, shortening and both sugars on medium speed until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined. Don’t worry if your batter looks curdled. Mine did, but then came together when I added the rest of the ingredients.
Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low, add the milk mixture to the batter along with the flour mixture. Beat just until everything is combined. Add the vanilla and beat on medium for 2 minutes, until completely combined.
Using a small cookie scoop (1 tbsp) , drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. (I got 16 cookies per sheet.) Bake the cookies, one sheet at a time, for 10 minutes (start to check at 7 minutes) , or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Marshmallow filling ( I used Martha Stewart’s recipe because I prefer butter in the filling to shortening)
1 cup (2 sticks) unsalted butter, room temperature
2 cups sifted confectioners’ sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined. I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.
Source: Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart