Learn how to create a nostalgic Northeast classic, built three ways for every palate.
These whoopie pies start with a yellow cake base. Simply select which add-ins you prefer for a creative twist.
Yields: About six to ten, depending on sizes of scoops and type of batter flavor.
For the cake
- 3/4 cup sugar
- 5 tablespoons of shortening
- 1 egg
- 2/3 cup buttermilk
- 1/4 teaspoon vanilla
- 1 1/4 cup all purpose flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- A dash of salt
For the frosting filling
- 1/2 cup unsalted butter
- 2 1/2 cups of marshmallow cream
- 1/4 teaspoon vanilla extract
- Blueberry sauce (details below) and fresh basil
- Peanut butter and jelly
- Beer and pretzels
Cream the butter and sugar. Slowly add in buttermilk and vanilla.
Mix in the egg.
Add in dry ingredients. Place in refrigerator and allow the batter to thicken. The longer you let it sit, the better the whoopie pie holds up in the oven.
Meanwhile, make your frosting. Cream the butter, then mix in the marshmallow cream and vanilla.
Set frosting aside and prepare your mix-ins. Here are some flavors to add a little variety to your whoopie pies:
Blueberry and basil
Cook blueberries in a saucepan until broken down and sauce-like. Allow to cool in refrigerator, and mix in with frosting. Shred basil in food processor and mix into whoopie batter.
Beer and pretzels
Pour a touch of beer into the frosting and mix. Add only a little at a time and mix to taste. Crush up pretzels and mix in to batter.
Peanut butter and jelly
Stir jelly into frosting and add peanut butter to batter to taste.
Once batter is firm, use a small scoop to portion out on a lined baking sheet.
Bake at 350 degrees for about ten to fifteen minutes, or until a toothpick comes out clean. Allow pies to cool.
Spread frosting in between two to make a sandwich.