Category Archives: whoopie pie

Homemade Funfetti Whoopie Pies

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Rainbow sprinkles make my heart sing. If you don’t already know this about me, it’s time to do some more careful reading on this here blog of mine. Sprinkles are my THANG.

I would (and do) happily eat sprinkles on almost anything. Ice cream sundaes? Obv. A big fat slice of cake? The more the merrier. A spoon? Happened last week…?

I blame my mom for this sprinkle obsession, as I can remember from a young age climbing onto the counter to reach the sprinkle cabinet.

Yup, the sprinkle cabinet.

Some families have a spice cabinet, mine has one devoted to nonpareils and jimmies and colored sugars. Such is life.

A while back, I went to Wegmans (otherwise know as the happiest place on earth) and happened upon the bulk candy section. Before I knew it I was shoveling rainbow jimmies into a bag by the armload muttering “Tassssttteee the raaaiiiinnboow”. Thank God for my watchful roomie Domenica, who carefully removed me from the bulk sprinkle situation. Me and my bank account may not be alive without her.

And, so, now…now I have three pounds of rainbow sprinks and a whooooole lot of baking to do. I was racking my brain trying to figure out what recipes I could throw handfuls of colored fun into (just you WAIT until you see what I have up my sleeve for Superbowl Sunday) and I came up with this:

Homemade funfetti whoopie pies. Mini ones, to be exact. Adorable and fun and sprinklicious.

Here’s what you do:

Make some funfetti whoopie pie batter (recipe below).

Then, make some fluffy rainbow frosting (recipe below).

And smush ‘em together and roll in extra sprinkles, just for good measure.

I took a picture of these babies with an oreo to show you how tiny and cute they are. You could make regular-sized whoopie pies, but this way is just so much more adorable. You might even call them FUN-sized FUNfetti..?

Funfetti Whoopie Pies (adapted from Whoopie Pies by Sarah Billingley and Amy Treadwell)

yield: ~18 mini whoopie pies, depending on size

Ingredients

  • 1 1/8 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup + 1 tablespoon milk (I used vanilla soy milk)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons rainbow sprinkles

Directions

  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or a silpat liner. In a medium bowl, mix the flour, baking powder, and salt.
  2. In the bowl of a stand mixer, beat the butter and sugar on medium high until fluffy. Scrape down the sides and beat in the egg. In a small bowl, mix the milk, baking soda, and vinegar. With the mixer on low, slowly pour in half of the the milk mixture. Add the vanilla and half of the flour mixture. Blend on low for about 30 seconds, then add the other half of the milk and flour mixtures. Beat on medium until fully combined, about one minute. Fold in the sprinkles.
  3. Using a ziploc bag with the corner snipped off, pipe ~2 teaspoon mounds of batter onto prepared pans, leaving about an inch of space between each. Bake for 8 minutes, or until the cookies are just beginning to turn golden brown on the bottoms. Allow to cool on the pan for a minute, then remove and cool completely on a wire rack.

Fluffy Vanilla Rainbow Frosting

Ingredients

  • 3/4 cup marshmallow fluff
  • 1/2 cup unsalted butter, softened to room temperature
  • ~1 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons rainbow sprinkles

Directions

  1. Beat the fluff and softened butter on high until fully incorporated, about 1 minute. Add confectioner’s sugar to desired taste, starting with 1/2 cup and adding up to 1 cup. The frosting can be quite sweet so don’t add too much!
  2. Add the vanilla and pinch of salt; beat on high for 2 minutes. Add the sprinkles and beat until incorporated, about 10 seconds.
  3. With a pastry bag or knife, put a teaspoon of frosting on every other whoopie cookie. Sandwich with a similar-sized whoopie cookie, then roll in sprinkles. Store at room temperature.

PS- I’ve entered my Peanut Butter Oreo Cupcakes in a competition at Celebrations.com for the most creative cupcake! Please vote for me, it only takes a second! Click on the button below, then click “Vote for this cupcake!” Thank you, thank you, thank you!!

S’mores Whoopie Pies

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As I was sitting here trying to figure out how to describe the most perfect whoopie pie invention and possibly the greatest thing I’ve ever made (more on that later), I was perusing through all my previous s’more posts. I started thinking about how I could take my s’more obsession to the next level (aka: the $$money making level$$) and thought, what if I started a s’mores-only bakery? S’mores cupcakes. S’mores whoopie pies. S’mores cookies. S’mores milkshakes.

I thought: I could even call it S’melanie!

S’melanie? Smellanie. WHY WOULD ANYONE GO TO A BAKERY WITH THE NAME SMELLY MELANIE???

And this is why I’ll stick to baking in my own kitchen. Though if you can think of a better name for my s’bakery, call me ;)

On to those whoopie pies..

The key to success with these guys is a simple equation:

Spot-on graham cracker-flavored cakes + seven-minute marshmallow frosting + plain old Hershey’s chocolate + some time in the fridge = a s’more that has disguised itself as a whoopie pie

I almost didn’t want to reveal the filling secret in case S’melanie ever gets up and running…but I think we can agree chances are slim. So here we go.

First, make graham cracker whoopie cakes (recipe below). While they are cooling, make this seven-minute marshmallow frosting. Allow it to cool completely, and put it in one side of a pastry bag (or just use a large Ziploc with a corner cut off). Fill the other side of the bag with melted & cooled milk chocolate Hersey’s bars (3 or 4 should be plenty). When you squeeze the bag onto the whoopie cake you get this beautiful marshmallow-chocolate swirl.

AND THEN. Sandwich the pies. Stick them in the fridge over night (or for a few hours). Take them out of the fridge about 30 minutes before you want to serve/eat them.

Do you know what happens??

The chocolate hardens into a shell around the marshmallow, giving you the little bit of chocolate crunch you’re used to in a regular s’more, but without all the oozing/loss of marshmallow out the sides. Genius. Pers’mection. Gimme S’MORE!

Graham Cracker Whoopie Pie Cakes (adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell)

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup brown sugar (you can use dark or light)
  • 3/4 cup all purpose flour
  • 1 1/2 cups finely-ground graham cracker crumbs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup + 2 tablespoons milk (I used soy)
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
Directions
  1. Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
  2. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Meanwhile, in a separate bowl, combine flour, graham cracker crumbs, baking powder, and salt.
  3. Add the eggs to the butter and sugar mixture; beat until combined.
  4. In a measuring cup, combine milk, baking soda, and vinegar.
  5. Add the milk mixture and the flour mixture to the butter and sugar (it might look a little chunky - don’t worry, this is normal!). Mix on low until just combined. Add the vanilla and beat on medium until completely combined, about 1-2 minutes.
  6. Drop one tablespoon of batter (try not to use any more - the cakes spread a lot while baking) onto prepared pan, about 2 inches apart.
  7. Bake for 10 minutes, until cakes just begin to brown. Remove from oven and allow to cool completely before filling.

Lemon Whoopie Pies with Lemon-Blueberry Buttercream

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I’ve been attempting to avoid blueberries for the past month. I was pretending to be an elitist produce aficionado and proclaimed that I always wait to buy my berries until they are “in season” and “local”. And then they were buy one, get one at the grocery store and one of my friends posted a recipe for blueberry buttercream on my Facebook wall and… I caved.

And it’s a good thing I did! Do you know how good the combination of lemon and blueberry is? Like flip flops and popsicles on a hot summer day. Perfection.

Sweet, fluffy cakes. Tart berry frosting. We have a new *best whoopie pie ever* on our hands. I am seriously considering opening a whoopie pie store and posting a sign like this one to encourage gluttony:

From Rice to Riches in NYC!

But then I would feel badly about contributing to the obesity epidemic.

Moving on. Here’s how I made them!

Start with Martha Stewart’s lemon whoopie pie recipe. Girlfriend is a whoopie pie genius.

Get ready to make your buttercream! See recipe below.

Then, you know the drill… sandwich, sandwich, sandwich!

The key to this whoopie pie is the perfectly ripened blueberries around the outside. These pies would be super yum on their own, but the pop of fresh blueberry juice in each bite seals the deal. Trust me. Don’t skimp on the berries. I won’t even judge you for buying them out-of-season ;)

Lemon-Blueberry Buttercream (adapted from My Baking Addiction)

1/2 cup fresh blueberries

1 tablespoon lemon zest

1 tablespoon lemon juice

2 sticks unsalted butter, softened

1 pound confectioners sugar, sifted

1 tablespoon vanilla extract

pinch of salt

1-2 tablespoons milk, as needed

Puree blueberries, lemon zest, and lemon juice; set aside. In a separate bowl, beat butter until fluffy. Add confectioner’s sugar, and beat until combined. Add vanilla extract and salt. Then add the blueberry puree and beat until frosting reaches desired consistency. Pour in one to two tablespoons of milk if needed, and beat to combine.

Chocolate Peppermint Whoopie Pies

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Let me tell you a thing or two about candy canes.

They look cute on Christmas trees.

They are REALLY fun to crush by banging a rolling pin on them, but also make a HUGE mess when you are having too much fun crushing them to realize there is hole in your bag and tiny candy cane bits are escaping all over your counters.

They also make phenomenal buttercream. Like really, really good buttercream. The perfect ratio of minty to sweet. Zero percent like toothpaste.

Though I could (and did) eat candy cane buttercream by the spoonful, I believe it reaches its full potential when sandwiched between two miniature whoopie pies.

It never fails to make me happy when I think about what a whoopie pie is: all the best parts of a cupcake. Two cupcake tops with more frosting than necessary in between, minus the hassle of peeling off a cupcake liner. Whoever invented whoopie pies, I salute you.

I used Martha Stewart’s never-fail chocolate whoopie pie recipe. Though I have a hard time picturing Martha sitting around stuffing her face with whoopie pies while taking a break from making her own candles out of beeswax harvested from her very own personal army of bees, this recipe is the simply the best.

As for the filling, I used:

1 stick unsalted butter, softened

1 1/2-2 cups confectioner’s sugar

1 teaspoon vanilla

1/4 cup crushed candy canes.

Beat the butter until fluffy. Add the sugar, the gradually increase speed to high and beat for 5-7 minutes. Add the vanilla and candy canes; beat until combined.

How to make friends

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Here’s what I’ve learned:

Baking makes you friends.

When I moved to Boston I had ~3 friends. I started baking, and now I have at least 9! Chocolate chip cookies = friends. Red velvet cupcakes = more friends. Chocolate peanut butter whoopie pies = so many friends.
If you want to make friends, just whip up some whoopie pie cakes,
(which are essentially just cupcake tops, which is essentially the best part of the cupcake, no question)
Then, spread some peanut butter buttercream in those cakes.
Sandwich.
Share.

Then, charge your cell phone. You’re about to have a whoooole lot of friends.

Recipe here!