My mom would make them for us every once in a while. Oh, what a treat to come home from school to a platter of chocolate whoopie pies! Yum! Today I'm sharing my recipe for the best-ever whoopie pies.
Whoopie pies are soft round cookie-like cakes with a smooth cream filling sandwiched in the center. Debate rages about the whoopie pie's origin. Some say these goodies originated in New England, others say they originated with the Amish.
The Best Whoopie Pies Recipe without Marshmallow Fluff
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| Whoopie Pies |
There is also debate about what ingredients should be in the filling. Many recipes include fillings made with Marshmallow Fluff or buttercream but neither is traditional, in my opinion. The whoopie pie of my childhood is a traditional Maine whoopie pie recipe, made with a cooked flour and milk mixture added to sugar and shortening for the filling. Try it and you'll love it, too.
Today's post is an update of one of the first posts I wrote for this blog. I was inspired to update and share the recipe again by this picture of my nephew, who recently made a huge batch of whoopie pies. These snack cakes are just too good not to be made across America.
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| Kids Love Whoopie Pies |
Whoopie pies are a terrific recipe to make at home with kids. They will have great fun spreading the filling and licking the bowl. Kids love whoopie pies!
For those of you who have never had a whoopie pie, it is a snack cake made in two parts. First, you'll make small, round cakes that will then be filled with a sweet, creamy filling. One thing I love about my recipe is that the chocolate cakes get softer as time goes by.
For those of you who have never had a whoopie pie, it is a snack cake made in two parts. First, you'll make small, round cakes that will then be filled with a sweet, creamy filling. One thing I love about my recipe is that the chocolate cakes get softer as time goes by.
Tips for Baking the Best Whoopie Pies
Be sure to watch my video for all the tips.
Whoopie Pies Video
The batter will be thick.
Use a cookie scoop to make consistently sized cakes for your whoopie pies. It makes it easier to match the top with the bottom of the whoopie pies.
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Don't overcook the cakes. Watch your first pan like a hawk to determine the right number of minutes to bake them in your oven. You want the cakes to spring back when you touch them lightly.
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Cook the flour mixture for the filling until you can make a track across the back of the spoon.
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Be sure to cool the milk and flour mixture for the filling completely. I usually chill mine in the refrigerator.
Beat the filling until the sugar is completely incorporated. Feel the filling between your fingers. If you feel sugar granules, keep beating.
Be generous with your filling. Yummy whoopie pies have plenty of creamy filling. I like to spread the filling on half the cakes, using all of the filling, and then top with the remaining cakes.
Wrap the whoopie pies individually for storage. The cakes will stick to each other if you leave them together on a plate. Individually wrapping them makes them easier to keep and eat. They freeze well, too.
Beat the filling until the sugar is completely incorporated. Feel the filling between your fingers. If you feel sugar granules, keep beating.
Be generous with your filling. Yummy whoopie pies have plenty of creamy filling. I like to spread the filling on half the cakes, using all of the filling, and then top with the remaining cakes.
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You can add some fun decorations to your whoopie pies for the holidays. Do you have any candy canes left from Christmas? Crush them finely and mix them in with the whoopie pie filling. Yummy! You could also roll the edges in the crushed candy canes.
Little hearts pressed into the edge of the filling is fun for Valentine's Day.
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| Valentine's Day Whoopie Pies |
The debate is over. These are the best and ONLY whoopie pies for me! I hope you love them as much as I do!
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This recipe was perfect. Reminded me of my childhood trips to Maine and my aunt always having whoopie pies for us when we got there. The cakes were moist and yummy. The filling was perfect. Not that yucky sweet marshmallow fluff filing but a real new england filing. Thank you so much for posting this and for the trip down memory lane these brought. 5 stars all day.
ReplyDeleteThe flavor is good but the filing seems oily. Maybe too much butter?
ReplyDeleteThis is a tried and true recipe that uses solid shortening (Crisco), not butter, in the filling. Those who have any trouble at all haven't thickened the flour and milk mixture appropriately or let it cool completely.
DeleteI asked my aunt for the recipe bc I loved it so much! Glad she was willing to share. ❤️ Is this shelf stable or does it require refrigeration?
ReplyDeleteWe have always kept our whoopie pies on the kitchen counter for a day or two without any issues. They usually don't last longer than that. They do have milk cooked in the filling so refrigeration is your best bet. These days I freeze them, individually wrapped, and thaw as needed.
DeleteI have been making Whoopie pies from my grandmother’s recipe for over 20 years. We are from Lancaster, PA and yours is the only recipe I have ever found that has come close to hers and does not use Marshmallow in the filling. Mine is a much larger recipe. My recipe has sour cream in the cake mix and calls for Crisco. My filling would not be used by most today in that it calls for egg whites w/o heating them. Thanks for sharing.
ReplyDelete