The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!" When I saw the options on recipes, I thought I might make red velvet, as K has become obsessed with red velvet (despite never having it).
VANILLA WHOOPIE PIES
Recipe source: FoodNetwork Magazine
Servings: 8 whoopies
2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) 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
Preheat the oven to moderately hot 400°F/200°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.
For the Cream Cheese Filling
3 cups (750 ml) (13 ¼ oz) (375 gm) confectioners’ sugar
1/2 cup (120 ml) (1 stick) (4 oz) (115 gm) unsalted butter, softened
8 ounces (225 gm) cream cheese, softened
1 teaspoon (5 ml) pure vanilla extract
1/4 teaspoon (1½ gm) salt
1. Sift the confectioners’ sugar into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter until it is completely smooth. Add the cream
cheese and beat until combined.
3. Add the confectioner’s sugar, vanilla, and salt and beat until
smooth. Be careful not to over beat the filling or it will lose
To assemble, take one cookie, place filling on the flat side. If using jam as a filler, leave a "blank" space in the center the put a dollop of jam in the middle. Top with another cookie. Enjoy!