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another season, another reason..

October 12, 2010

For making whoopie pies!

How wonderful are whoopie pies?  Little cakes sandwiching frosting…hello!?!  And they’re so easy to make.  Especially when you have a pesky little helper like this:

The picture is blurry because she was high on devil’s food batter.  And also because of her general peskiness.  We made the cakes while big pesky was away having her brain tested and I made some cream cheese frosting to go with the leftover marshmallow frosting I already had in the fridge.  Both would be yummy with pumpkin whoopies…banana whoopies…carrot cake whoopies…but I digress.

Where was I?  Oh yes.

Hello, lover.

Whoopie Pies

barely adapted from Martha Stewart’s recipe


3 1/2 cups all-purpose flour
1 t coarse salt
1 1/2 cups unsweetened cocoa powder
1 T baking soda
1 t baking powder
1 cup  unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 cups buttermilk, room temperature
1 T vanilla extract

1 stick unsalted butter
1 block cream cheese
2-3 cups powdered sugar
1 t vanilla extract (only the real stuff, please!)
Preheat oven to 400 degrees. Sift together the first five ingredients. Set aside. Line two baking pans with silpats or parchment paper.  Cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
I used a large cookie-scoop (like an ice cream scoop) to make 30 cakes.  Bake for 12 minutes, then cool completely on a rack.
For frosting, cream butter and cream cheese together, then add powdered sugar until desired consistency is reached.  Add vanilla, beat until fluffy.
Spread 2 tablespoons frosting onto half of the cakes. Sandwich together with remaining cakes.  Make your husband take them to the office so that you don’t eat them all yourself while watching the Sister Wives marathon.  Or, you know, store them in an airtight container for up to 3 days.


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