Whoopie Pie: Cooking Options

Make cakes to your taste!

How to Make - Whoopie Pies: Cooking Options

1. Choose the base flavor.

Vanilla: In a bowl, whisk together 2 3/4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon each baking powder and salt. In a separate bowl, beat 4 1/2 cups softened butter, 1 1/3 cups granulated sugar, and 2 teaspoons vanilla with a mixer on medium-high speed until fluffy; beat in 1 egg. On low speed, beat in the flour mixture in 3 additions, alternating with 2/3 cup buttermilk in 2 additions; beat until combined.

Chocolate: In a bowl, whisk together 2 cups flour, 2/3 cup unsweetened cocoa powder (not alkalized), 1 teaspoon each baking soda and salt. In a separate bowl, beat 10 tablespoons (140 g) softened butter, 1 1/4 cups light brown sugar, and 1/2 teaspoon vanilla with a mixer on medium-high speed until fluffy; beat in 1 egg. On low speed, beat in the flour mixture in 3 additions, alternating with 1 cup buttermilk in 2 additions; beat until combined.

2. Bake the cookies.

Line 3 baking sheets with parchment paper and coat lightly with cooking spray. Drop 16 mounds of dough onto the baking sheets, spacing them about 2 inches apart (about 2 tablespoons dough per cookie); using damp fingers, gently press into rounds and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat oven to 400°F (200°C). Bake until the cookies spring back when pressed, 10 to 12 minutes. Cool for 5 minutes, then transfer to a wire rack to cool completely.

3. Prepare the filling.

Beat 110g of softened butter with a mixer on medium speed until fluffy; gradually beat in 1 cup of powdered sugar. Gradually beat in 2 tablespoons of milk, then another 1 cup of powdered sugar; beat until smooth, about 3 minutes. Stir in 1/2 teaspoon of vanilla. Add one of these ingredients (or leave as is for the vanilla filling):