Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together! Whoopie Pies are easy to make, but time-consuming, so set aside a whole afternoon for making this Old-Fashioned New England Treat!

Ingredients

• 1 1/2 c. butter
• 3 c. w. granulated sugar
• 6 eggs
• 1 c. dark baking cocoa
• 7 c. +/- unbleached all-purpose flour
• 3 tsp. baking powder
• 3 tsp. baking soda
• 2 tbsp. pure vanilla
• 3 c. milk – 3 tbsp.
• 1 1/2 tsp. salt (optional)

Milk – Filling #1:

• 6 c. powdered (confectioner’s) sugar
• 3 sticks of butter
• 3 tsp. pure vanilla extract
• 1/4 – 1 c. milk (depends on desired consistency)

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Egg Whites – Filling #2

• 3 sticks of butter
• 6 c. powdered (confectioner’s) sugar
• 6 egg whites
• 6 tsp. pure vanilla extract
• Pinch of salt

 Instructions

1. In a large mixing bowl, cream butter, sugar, and eggs
2. In a separate bowl, mix cocoa, flour, baking powder, and baking soda.
3. Add the flour mixture two cups at a time. After each addition of flour, add 1 cup of milk. The batter will be thick.
4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
5. Bake in a preheated oven at 375°F for 10 minutes.
6. Test Whoopie Pie with a wooden toothpick in the center; if it comes out clean, it’s probably done.
7. Remove from the oven and let cool on the baking sheet before transferring to a cooling rack.
8.  Frost one side of a whoopie and put the cover on.
9.  Wrap in wax paper, then cover with plastic wrap or place in a sandwich bag.

 Milk – Filling #1 Instructions:

1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minutes 

My rating 5 stars:  ★★★★★ 1 review(s) Yes, Authors Cook!

 © 2012-2025 Virginia Wright. All Rights Reserved Worldwide.  Posted on December 15, 2013