For St. Patrick’s Day this year, I decided to make some Whoopie! (Whoopie pies, that is)
I have purchased Whoopie Pies at bakeries in the past, but I’ve never tried to make them at home – until now. I must say, I was very pleasantly surprised at how easy they really are to make. They don’t require a ton of ingredients, and they bake up in a jiffy.
The cakes are soft, moist, and springy to the touch, and the filling is creamy and sweet. I used mint extract and green food coloring for the cream filling, in honor of St. Patrick’s Day, but you could omit the food coloring altogether, or substitute another color, and add different flavoring; if desired. Everyone loves to experiment with different flavors and color combinations, don’t they?
Have a Happy St. Patrick’s Day! And if you’re in the mood, make some Whoopie! (pies)
Chocolate Mint Whoopie Pies
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick butter, softened
1 cup granulated sugar
1 large egg
1 cup milk
Preheat oven to 400 degrees. Line baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.
In a large mixing bowl, cream the butter and sugar together until fluffy. Add the egg and beat until combined. Add dry ingredients, alternating with milk, and mix until just blended.
Drop batter by tablespoonfuls, about 2 inches apart, onto prepared baking sheets.
Bake for 6-7 minutes, until cakes spring back when touched. Remove from oven and let cool on pan for 2 minutes. Transfer cakes to wire racks to cool completely.
Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with Mint Cream Filling, recipe below, and cover with top.
Makes 18 whoopie pies.
Mint Cream Filling
6 tablespoons butter, softened
4 cups powdered sugar
1 teaspoon mint extract
4-5 drops green food coloring
3-4 tablespoons milk
In a medium bowl, combine butter, powdered sugar, mint extract, food coloring, and milk. Mix until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
(To print this recipe, click on the ‘Print & PDF’ button below)
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