Our new sweetie is the Whoopie Pie!

This new {but traditionally Amish} treat is the new craze in America and moving quickly over the Atlantic. It is two individually baked round cakes, normally chocolate, pressed together with a lovely sweet, creamy frosting sandwiched between them but you could use any flavor or color really. But don’t be fooled, they are really more like a cookie than a pie or a cake.

Apparently, Amish women used to bake these {called hucklebucks back then} and put them in farmers’ lunchboxes. When farmers would find the yummy treats in their lunch, they would shout “Whoopie!”

Perfect stacked for display, in cello bags as a yummy favor for guests or a great late night snack. Don’t forget the milk.

You can buy them {M&S does them now and sold out on their first day in the shops} and I found all of these lovelies on Wicked Whoopies.

Unfortunately I don’t yet know the perfect recipe for them but this is how Martha told me to make them so surely they will be great:

Whoopie Pies
Makes 2 dozen sandwiches

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
7 minute Frosting

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

7 minute Frosting

1 cup plus 1 tablespoon sugar

1 teaspoon light corn syrup

4 large egg whites, room temperature

1. Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
2. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately.

So whether you buy them or make them, they are just fun and tasty and yummy!

Annie

Live, Love, Laugh and Dream!