Vanilla Whoopie Pies

vanilla whoopieThe whoopie pie comes in many varieties. I wanted to make classic chocolate cake/vanilla filling whoopies today, but I lacked buttermilk and didn’t think a sour milk substitution would do the trick. And so, I opted for a reverse on the classic: vanilla cake/chocolate filling whoopies.  (And how fun is it to say whoopie pie, by the way? A lot of fun.)

The vanilla cake part of this recipe is an adaptation from King Arthur Flour’s Double-Vanilla Whoopie Pie, and the chocolate filling is slightly adapted from a version I used in my homemade fudge rounds. I’ll admit: the flavors need a bit of tweaking, and next time I’ll probably add some more vanilla to both, and I’ll likely add more cocoa powder for the filling to ramp up the chocolateyness.

Ingredients

Vanilla Cakes

  • 1 cup sugar
  • 11 tablespoons butter, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 3 cups flour
  • 2/3 cup milk

Chocolate filling

  • 1/2 cup shortening
  • 1/2 cup salted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup cocoa powder
  • 3 to 3 1/2 cups powdered sugar

Preparation

Preheat oven to 400 degrees. Line three baking sheets with parchment paper.

In a mixing bowl, cream together sugar and butter for about 2-3 minutes, until very light and fluffy.

Add baking powder, salt, vanilla extract, and almond extract, and beat well.

Add eggs, one at a time, beating well and scraping the bowl between each.

Add flour and milk alternatively, beginning and ending with the flour and mixing until batter is just combined. Batter will be thick and fluffy.

Using a 2-inch cookie scoop, scoop dough onto prepared sheets, placing about 2 inches apart; you should have 6 scoops on each sheet.

Bake for 8-9 minutes, until edges are set and tops are just slightly springy. Remove from oven and cool on baking sheets for a few minutes before removing to a wire rack to cool completely.

To make the filling, beat shortening and butter on medium speed for about 2 minutes. Add vanilla and almond extracts and beat until combined.

Add cocoa powder and 1 cup powdered sugar and beat until combined. Slowly add 2 additional cups powdered sugar, about 1/2 cup at a time, beating well between each addition. Beat on medium speed for about 2 minutes; if your filling is thin, add another 1/2 cup powdered sugar and beat again until the consistency is fluffy.

To fill, flip cakes over and, using a 1-inch cookie scoop, drop scoops of filling onto half of the cakes. Spread with an offset spatula and top with another cake.

Wrap whoopie pies in plastic wrap and store in an airtight container at room temperature. You could probably refrigerate these, but they might dry out a bit.

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