Whoopie Pies


Whoopie Pies

(Yield: 20 sandwiched cookies)

All-purpose flour
10 oz.

Baking soda
1 tsp.

Cream of tartar
½ tsp.

Cocoa powder
2.5 oz.

Granulated sugar
8 oz.

1 tsp.

1 ea.

Vegetable oil
3 fl. oz.

Vanilla extract
1 tsp.

Buttermilk, 1%, shaken
12 fl. Oz.

Total Batter Weight
2 lb. 5 oz.


Simple Buttercream

Lightly salted butter, softened
8 oz.

Powdered sugar, sifted
1 lb.

Vanilla extract
1 tsp.



(Directions for Whoopie Pie cakes)
Sift together the first six ingredients and put aside

· In a separate bowl, blend egg and oil together until completely blended;

· Add the vanilla and buttermilk

· Stir in the dry ingredients with a whisk until just blended, without over mixing

· Using a pastry bag with a large plain tip, pipe the batter into even mounds, allowing

Space for spreading

· Bake at 375°F until the center of the cakes bounce back for 11-13 minutes

· Cool the cakes on a wire rack. Pipe with a ring of simple buttercream (following recipe) around the flat side of half of the cakes. Top with another cake.

Directions for Buttercream Frosting

Cream the butter in a mixer, until light and fluffy

· Gradually add the sifted sugar and vanilla, scraping down between additions

· Continue mixing until the icing is light and fluffy.

Recipes from “On Baking: a Textbook of Baking and Pastry Fundamentals” 3rd e., Labensky, Martel, and Van Damme, ©Pearson Education, 2013
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