Baked the Whoopie Pies

15 years ago

Well, I baked the LA Times recipe for Whoopie Pies this afternoon for the grandsons' visit tomorrow. I will not bother to bake them again.

The filling, made by mixing marshmallow cream, solid Crisco, vanilla and powdered sugar and mixing it a lot with the electric mixer really taxed my little portable mixer. I could smell the motor oil.

But the big problem was that the cakelike "pies" are rounded on top. So when I make a sandwich of them with the filling in between, they don't sit exactly flat on the plate on the rounded bottom. As a result, the top gradually slides off and the filling oozes out too.

Hope the boys like them. We may not let the 21 month old try them if we can keep him unawares. I baked them small without much filling so as to keep them toddler sized.

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Comments (6)

glenda_al
15 years ago
Would love to see a picture!
cynic
15 years ago
The round shape is characteristic of all the recipes I've seen, but couldn't you flatten them a bit before baking? Or cut down the shortening and use more butter and they should spread more (and be richer tasting too). Using shortening will hold the puffier shape.

Or a simpler way of doing it would be to make some brownies, cut them in half, fill, put the top layer on and cut into bars. Unconventional shape but should be much easier and faster. Plus it'd solve your concern of how they sit on a plate.
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I found this one with the same ingredient list except the yogurt but those should be interchangable. Mini Banana Whoopie Pies (Adapted from Martha Stewart) For the batter 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup mashed ripe banana 1/2 cup sour cream 8 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla For the filling 16 ounces cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla To prepare the batter Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together banana and sour cream. In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip. Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely. To prepare the filling In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving. Makes about 36 whoopie pies.
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Hey Stacy! When I made them alst year, the cake part held for a couple of days without a problem in an air tight container. The filling can also be made at least a day in advance and covered and refrigerated. Once they are assembled, they are good for about 24 hours - after that they get a little squishy. THey still taste good, but the texture is a little bit suspect. Good luck and let me know how it goes! Alexa
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Marilyn Sue
15 years ago
Yes, the rounded shape is characteristic of Whoopie Pies. I use Whoopie Pie pans but the shape would be the same. I have not tried the recipe you used for the filling, but have used the one similar for red velvet cake filling with cooking the flour and milk till thick then adding the sugar and the rest of the ingredients. Mine turned out very well. I don't see why you couldn't just use canned frosting if you like. It is more of a batter than a dough so you can't flatten before baking I don't think. I wouldn't think they would sit on a plate long, at least they didn't with my family. I stored mine in a plastic container with waxed paper between each layer or parchment paper to be able to stack them. Put the lid on and they are ready.

Sue
mad_about_mickey
15 years ago
When I make them, I also use the 'cooked' frosting
in the middle. They do not slide .
I usually bake them and leave some out and
the rest I wrap in 'saran' wrap and freeze.
Then I can pop them into hubs lunch
from freezer and they are thawed and fresh.
they are always so moist and good.
Too hot to bake right now though :(
socks
15 years ago
Do you ever go to Trader Joes? I think--but am not positive--that they sell Whoopie Pies packaged to go. Sounds like they were a lot of work, but I know the kids will love them.
User
15 years ago
I saw a boxed mix for whoppie pies today in walmart. In the cake mix section.

Baked the Whoopie Pies

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