Vanilla Whoopie Pies 1

This month, we were challenged to make Whoopie. Our December Daring Baker's host was Bourbonnatrix from Bourbonnatrix Bakes.

I was so busy this month preparing Christmas, finding the lovely and perfect gift for my husband and my 2 teenagers, cooking a meal for Christmas Eve and Christmas Day. 

I chose a rainy day to make Vanilla Whoopie Pies. These lovely pastries are a Pennsylvania Amish tradition. I have already made the traditional Whoopie Pies, chocolate cake with marshmallow filling. That's why I decided to make Vanilla Whoopie Pies filling with a delicious butter cream.

This cute sandwich is incredibly easy to make. If you are a lazy baker or if you do not have a lot of time to bake, it's a recipe for you!

It's so fun to make Whoopie Pie, because you have a lot of possible combinations. You can make Red Velvet, Raspberry Pies, Pumpkin-Chocolate or Oreo Whoopie Pie, decorating the frosting perimeter with crushed peppermint ..., topping with confectioner sugar, white royal icing ...You can create your own Whoopie Pie and say "I am a Chef!"

Thanks Bourbonnatrix for this wonderful and easy recipe :)


Recipe source : FoodNetwork Magazine

Serving : 8 whoopies

Ingredients :

  • 2 3/4 cups (660 ml) (11 -2/3 oz) (330 gr) flour
  • 1 teaspoon (5 ml) (5 gr) baking soda
  • 3/4 teaspoon (3 3/4 gr) baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) (4 oz) (115 gr) butter, softened
  • 1 1/3 cups (320 ml) (10-2/3 oz) (300 gr) granulated sugar
  • 2 teaspoons (10 ml) vanilla
  • 1 large egg
  • 2/3 cup (160 ml) buttermilk

Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter, granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches alternating with the buttermilk in 2 batches: beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes.

Preheat the oven to moderately hot 400 degree F./200 degree C./ gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.


Recipe source : Baked Explorations, by Matt Lewis and Renato Poliafito

Servings : way more than you actually need to fill the whoopies

Ingredients :

  • 1 cup (240 ml) (8 oz) (225 gr) granulated sugar
  • 1/4 cup (60 ml) (1 oz) (30 gr) all-purpose (plain) flour
  • 1 cup (240 ml) whole milk
  • 1/4 cup (6o ml) heavy cream (about 35 %)
  • 1 cup (2 sticks) (8 oz) (225 gr) unsalted butter, cool but not cold cut into 1/2-inch (15 mm) cubes
  • 1 teaspoon (5 ml) pure vanilla extract

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, 10 to 15 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 minutes. (You can speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl.) Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until frosting is light and fluffy. You can't overbeat this mixture. Just let it go until it's nice nice and smooth.

Add the vanilla and continue until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.