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making whoopie…

January 21, 2010

…pies, that is. I’m in the process of revamping the {love+cupcakes} menu. Since starting my wedding planning service, onefourthree Events, I’ve began to have a better understanding of what {love+cupcakes} can be. Unintentionally,  I’ve gravitated towards large quantity dessert catering for special events and parties pretty much exclusively and I could not be more happy about that. It seems that my last dozen or so orders have all been for corporate parties and other private events. That being said, I’ve decided to redesign my menu to cater to weddings and other special occasions wholly. Whoopie pies are something I’ve always wanted to include, I’ve made them several times for friends and they always get extra special praise, I think not only because they happen to be delish, but also because they’re so nostalgic.

These soft, uber chocolatey cakes come loaded with a vanilla butter frosting filling. I make them smaller than your average whoopie pie for easy transport from hand to mouth… one thing I’ve learned about dessert catering is that everything must be easy to eat while standing in pretty clothing. Wanna make them, here’s what you’ll need:

Ingredients

Makes about 1 dozen whoopie pies.

Cookie Cakes

1 cup granulated sugar

2 cups flour

1 3/4 cup butter, melted

2 large eggs, room temp

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

Filling

1 cup unsalted butter, soft

1-3 cups confectioners sugar

1/4 whole milk

1 1/2 teaspoons vanilla

Preheat over to 350 degrees.

In a large bowl or the bowl of a stand mixer, sift all dry ingredients. Add melted butter, buttermilk, vanilla, eggs and mix until just blended together. Using a cookie scoop or tablespoon, drop dough onto a baking sheet lined with parchment paper. 1-2 inches apart. These cookie cakes will expand and puff up so make sure they have enough space to do their thing. Bake about 10 minutes or until toothpick or tester comes out clean. You should end up with about 2 dozen cookie cakes, you’ll need 2 cakes for each whoopie pie.

For your, frosting, blend butter, milk and vanilla until all lumps are gone. Add sifted confectioners sugar 1/2 cup at a time until you’ve reached your desired sweetness. You may find that the frosting will start to take on a curdled look… no need to fret, just continue mixing, it may take 10+ minutes but you will arrive at a smooth and delicious filling. I use piping bags but you can simply plop a few tablespoons of filling between two cakes and there you have it,  a classic whoopie pie! More whoopie goodness to come!

xoxo!

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2 Comments leave one →
  1. melinda permalink
    January 27, 2010 2:39 am

    who are these lucky friends that have been getting to eat these woopie pies??!! I want to try one!!

  2. February 9, 2010 1:08 am

    Evan’s buddies at work love them, I’ve made them a bunch and sent them off to work with E…. I’ll definitely make these for your ho down! They seem sort of perfect for that.

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