Ode To The Whoopie Pie

In Uncategorized on December 15, 2009 at 4:37 am

A year back, I was in a local grocery store at home and came upon these two large “Nilla wafer” like cookies with vanilla frosting wedged in between. My inner fat kid came out, and I had to purchase one… within two minutes the cake was gone. I wanted to know more about these delicious treats. I soon came to find out these were known as“Whoopie Pie’s” it was only a matter of months before these pies, which were big back in the Retro Days, made a big time comeback in 2009.

New York Times picked up on the trend and wrote a NYT Food & Wine article on the reinvented dessert treat entitled, “Whoopie! Cookie, Pie, or Cake, It’s Having Its Moment”. They mention the cakes root’s within the context of the story then go on to discuss the modern day bakery shops throughout the US that have taken hold of the trend and found ways to re-invent the once outdated dessert. “Labadie’s Bakery, in Lewiston, Me., which sells whoopie pies as big as 16 inches across, claims to have sold them since 1925.” They also mention the very popular Magnolia Bakery’s best selling Maple-Cream Icing Sandwiched between Brown Sugar cakes.

Within the past few months, bloggers across the country have taken the notion of the traditional “chocolate cake/vanilla icing” Whoopie Pie’s and radically altered the dessert. From Pumpkin Spiced Pies to Peanut Butter, the variations seem to be never ending. These desserts, which usually run from anywhere between $3-6 depending on the bakery/ recipe’s ingredients are sure fire bets for holiday time favorites.

Gourmet’s 2003 (they were clearly ahead of the time) traditional Whoopie Pie Recipe:

For cakes

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg

For filling

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla

Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

  1. […] original post here: Ode To The Whoopie Pie « Taylorshocks's Weblog Tags: cake, discuss-the, local-grocery, modern, modern-day, store-at-home, story, the-story, […]

  2. You’ve got to try the ones in Maine, that’s the only place that makes them correctly. Pumpkin Chocolate Chip is to die for, or Molasses flavored. The first time I’ve ever had one I could barely finish it.. unlike most people in the state of Maine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: