A while back I was on Dorie Greenspan's blog and one of her posts talked about how whoopie pies have become as trendy in France as macarons are here. Never in a million years would I have foreseen that. Since I've never made whoopie pies before I figured now is as good a time as any to try. I wanted to see for myself what all the French fuss was about.
I used a great recipe from Cook's Country
for these whoopie pies. I was pleasantly surprised that their version
wasn't sickeningly sweet and actually reminded me of Hostess' Suzy Q's. After one bite I can see why the Frenchies
are crazy about these chocolate cake/cookies!
I'm gifting these across cyberspace to one of my besties who is celebrating her birthday this week.
Makes about one dozen filled pies
For cakes
2 cups all-purpose flour½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 ½ teaspoon vanilla extract
1 cup buttermilk (make sure you shake it well before measuring)
For filling
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
½ teaspoon salt
7 oz jar of marshmallow creme (I like Kraft Jet-Puffed)
For the cakes: Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 350 degrees. Line 3 baking sheets with
parchment paper. Whisk flour, cocoa powder, baking soda, and salt in
medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl
until fluffy, about 4 minutes. Beat in egg until incorporated, scraping
down sides of bowl as necessary, then beat in vanilla. Reduce speed to
low and beat in one-third of flour mixture, then half of buttermilk.
Repeat with half of remaining flour mixture, then remaining buttermilk,
and finally remaining flour mixture. Using rubber spatula, give batter
final stir.
Using a #20 ice cream scoop (or ¼-cup measure) scoop 8 mounds of batter onto each baking sheet,
spacing mounds about 3 inches apart. Bake until cakes spring back when
pressed, 11 to 13 minutes, switching and rotating pans halfway through
baking. Cool completely on baking sheets, at least 1 hour.
For the filling: With electric mixer on medium speed, beat butter and
sugar together until fluffy, about 2 minutes. Beat in vanilla and salt.
Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling
until slightly firm, about 30 minutes. (Bowl can be wrapped and
refrigerated for up to 2 days.)
Dollop ⅓ cup filling on center of flat side of half the cakes. Top with flat
side of remaining cakes and gently press until filling spreads to edge
of cake. Serve. (Whoopie pies can be refrigerated in air-tight
container for up to 3 days.)
I would have never thought that whoopie pies would become so trendy in France but I am not surprised. They are just so whimsical and delicious and yours here look just perfect.
ReplyDeleteThis looks absolutely delicious. Would love for you to share your gorgeous pictures with us at foodepix.com.
ReplyDeleteI love Suzy Qs. They give me a 10 minute high and then I pass out and sleep like a baby. Sugar is a funny drug.
ReplyDeleteI've been wondering about this recipe since I saw it in the magazine a few years ago. They look great...I may give them a try this weekend!
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