Whoopie Cakes

Whoopie Cakes are delicious cookies made from two soft round chocolate cakes joined by a delicate meringue cream made with egg whites, sugar and vanilla.
Whoopie Cakes are cookies that are in the current trend. The paternity of the recipe is claimed by the states of Maine and Pennsylvania, it seems that the recipe was invented by women from the Amish sect.
The name comes from the children's reaction when they see the cakes. Whoooopie!

  • INGREDIENTS FOR COOKIES:
  • 250 gr. flour
  • 80 gr. black cocoa
  • 1 sachet of baking powder
  • 180 gr. butter (at room temperature)
  • 150 gr. sugar
  • 1 or
  • 60 ml. liquid cream
  • 60 ml. milk (at room temperature)
  • 5 ml. vanilla essence
  • 1 teaspoon lemon juice
  • salt
  • MARSHMALLOWS CREAM INGREDIENT:
  • 5 ml. vanilla essence
  • 60 ml. the water
  • 2 egg whites
  • 180 gr. sugar
  • 80 gr. powdered sugar
  • salt

Servings: 18

Preparation time: less than 90 minutes

WHOOPIE CAKES RECIPE PREPARATION:

Cookies:

Put the butter and sugar in a bowl. Mix until it becomes a foam. Add vanilla and salt then continue mixing. Add the egg in turn, and the liquid cream mixed with the lemon juice. Mix well until foamy.

Separately in a bowl mix the cocoa, baking powder and flour.

This mixture is gradually placed in the foam bowl and mixed with the help of milk.

Take a tray, grease it with oil and cover it with thermal paper.

The obtained cream is put in a pos and molds with a diameter of 3-4 cm are poured.

Bake for about 10 minutes. at 180C and then allowed to cool.

Marshmallows Cream:

Heat water and sugar in a bowl. Boil for 5 minutes. until the sugar melts.

During this time in a bowl mix the egg whites and salt until foamy.

Pour over this foam, continuously mixing the hot sugar syrup.

Add vanilla essence and powdered sugar and mix until creamy.

Put this cream between the cookies and leave it in the fridge for about an hour.

Good appetite!



Lemon and Blueberry Make The Perfect Combo!

Pairing lemon and blueberry is a match made in heaven. The tartness of the lemon with the fruity sweetness of blueberries works perfectly in so many desserts.

The cake or cookie part of these whoopie pies is exactly that & # 8230a cross between cake and cookie. It & # 8217s like a dense cake that is soft and tender, but encases those gorgeous blueberries and allows you to hold them without falling apart. And lemon zest is baked into the batter which gives them that subtle lemon flavor that enhances the flavor of the blueberries.

And the filling..oh my goodness it & # 8217s perfect! It & # 8217s a sweet lemon cream cheese frosting that gives these whoopie pies that brings the tart, creamy, sweet flavors together amazingly well!


Peppermint Whoopie Pie Recipe

There are two parts to this Peppermint Whoopie Pie Recipe. First, you need to bake the whoopie pies. Then, it & # 8217s on to the homemade peppermint whipped cream.

Whoopie Pie Ingredients:

  • Flour
  • Cocoa powder
  • Baking Soda
  • Baking Powder
  • Leap
  • child
  • Butter
  • EggOut of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  • McCormick Pure Vanilla Extract
  • Milk
  • Whipping cream
  • Confectioner & # 8217s sugar
  • McCormick Pure Peppermint Extract
  • McCormick green food color, optional


  • 2 tablespoons green beans (or wax grains)
  • 1 1/4 cups water
  • 1/3 cup white wine (or cider vinegar)
  • 1 1/2 tablespoons salt (kosher, sea or other coarse non-iodized salt)
  • 1 tablespoon honey
  • 2 fresh dill leaves (or 1 teaspoon dried, split cranberries)
  • 2 small cloves of garlic (peeled)
  • 2 bay leaves
  • 1 teaspoon whole mustard seeds (divided)
  • 1/2 teaspoon whole cumin seeds (split)
  1. Wash the green beans. Attach or cut the ends and tips of the rod. Remove all beans so that they fit in pint jars with at least a 1/2-inch chamber head between the top of the vegetables and the jar gutters.
  2. Divide dill, garlic, bay leaves, mustard seeds, cumin seeds and pepper flakes (if used) between two glass jars. It is not necessary to sterilize jars for this recipe, but they should be scrupulously clean.
  1. Put one of the jars aside. Start being in green beans. It's easier to make them stay straight if you slide them sideways, instead of loading a jar from the top. Wrap the green beans so tightly that it is impossible to squeeze even into other beans. If they are poorly packaged, they will come out of the salt mine and you want them to remain completely immersed in brine during the pickling process.
  2. Bring water, vinegar, honey and salt to a boil in a small pot, stirring to dissolve the honey and salt. Remove any foam and discard. Pour hot brine over green beans and spices.
  3. Cover carefully and store in the refrigerator.

Fresh green beans will be ready to eat in 24 hours, but will be even better if you can wait a week before serving them. They will keep in the fridge for up to 6 months, but are best if consumed in 3 months. They are still safe at the table after 3 months, but the texture and aroma will not be as good.

Serving suggestions

Bottled green beans are great straight out of the jar, but it is also especially used instead of the traditional celery stalk in the bloody seas. They are also good chopped and added to salad cereals such as tabouleh.


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Make a living baking whoopie pies ?! It sounds crazy now, because no one else has done such a thing. But at the time, over twenty-one years ago, I couldn't imagine doing anything else. I loved to bake (even now, over thirty million whoopie pies later, I still love to bake!) And my whoopie pies were legendary within my circle of friends and family. It seemed to be my calling: baking and selling Wicked Whoopie Pies from my home in Gardiner, Maine.
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Whoopie Pies

Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!

Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!

Whenever my side of the family gets together for a visit, I always look forward to the delicious Whoopie Pies that my sister-in-law Pam brings along for dessert. This is one of Pam’s signature recipes (as well as this and this) - and when she sent me the recipe to share here on A Family Feast, she described these as the best whoopie pies ever! (She & # 8217s tried a number of different recipes over the years - so she knows!)

I have to agree! Soft, rich, dark chocolate mounds of cake sandwich a light and creamy marshmallow fluff filling. (I personally think this particular recipe for whoopie pies is the best because it isn’t too sweet.)

The history of whoopie pies (sometimes also called 'gobs') is interesting to read - and according to What's Cooking America they are "& # 8230considered a New England phenomenon and a Pennsylvania Amish tradition & # 8230 According to Amish legend, when children would find these treats in their lunch bags, they would shout & # 8220Whoopie! & # 8221 (You can read more of the history here.)

And - before I share Pam’s delicious Whoopie Pie recipe, I wanted to take a quick moment to thank all of you. Today, A Family Feast officially turns two years old. Back then, Jack and I never dreamed that this little spot of ours on the web would grow into what it is today and we couldn’t have done it without you - our loyal and appreciative readers! We’re so excited to be starting another year of sharing great recipes and stories with all of you.


Helpful tips

  • Once you & rsquove whisked together the cocoa powder and water, the longer it sits, the thicker it gets.
  • You need to take the butter out at least 30 minutes before starting the recipe. I like to take it out one hour before and in the winter months, I actually take it out the night before.
  • To quicken the softening of the butter: unwrap it, place it in the mixer and cut it into pats with a knife.
  • To keep your hand clean when you grease the cake pans, put a baggie sandwich over your hand, scoop out some vegetable shortening and spread it thickly around the pan. Then peel off the baggie sandwich and you have a clean hand.
  • How to sour milk & ndash Add 2 cups of milk to a small bowl and whisk in 2 tablespoons vinegar, let sit for 5 minutes.
  • You will have extra frosting but don't worry because it freezes well & ndash put in an airtight container and use within 3 months.

Classic Whoopie Pies

The best way to describe a whoopie pie is that it & # 8217s a mini chocolate cake sandwich in cookie form. It is made of two round pieces of chocolate cake, with a creamy filling or frosting sandwiched between them. A traditional filling is a marshmallow filling, but different kinds of buttercream are widely used too. The original and most commonly used flavor of whoopie pies is chocolate, but you can find other flavors such as pumpkin, or vanilla. The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender. Whoopie pies taste like a really good frosted chocolate cake.


Ingredients you & rsquoll need

For the cakes:

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup whole milk

For the filling:

  • 12 tablespoons unsalted butter, softened (1 1/2 sticks)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 1/4 cups marshmallow cream such as Marshmallow fluff brand
  • 2 vanilla beans or 1/4 teaspoon vanilla bean paste

Recipe Summary

  • ½ cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup shortening
  • 2 cups confectioners' sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

To Make Cookies: In a large bowl cream 1/2 cup of shortening, 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites !!

In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.

Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.

To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.

To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.