I love me a whoopie pie. I adore the joy the name evokes (and I firmly believe it should always be followed by an exclamation point because it just feels right). It is the ideal dessert that is handheld, convenient, and enjoyable to eat. I appreciate how easy it is to make and how many different ways there are to accessorize it. And even though I like them all year round, I can’t help but think of back-to-school season when they come together: crunchy leaves, recently sharpened pencils, and BFF lunchbox swaps. I use this time of year as an excuse to make whoopie pies for those who are in school, even though I haven’t been in school in a while. And also just because, you know, WHOOPIE!.
Whoopie pies are a tradition in America; both the concept and the recipe came from here. It’s unclear exactly where it came from because several New England states want to claim they are its birthplace. A creamy filling, typically vanilla, is sandwiched between two disks of spongy (but moist) chocolate cake in the traditional recipe. They date back to the early 1920s, when different varieties were offered for sale in packs as some of the first “snack cakes.” “.
Contrary to their name, whoopie pies are actually small cakes with frosting in the middle. According to this definition, you could actually make a whoopie pie using almost any cake recipe you like, just as traditional recipes are frequently transformed into cupcakes.
Be aware that your recipe might require minor modifications in order to achieve perfect whoopie status. Even when stacked two high, traditional whoopie pies are flat enough to be easily bitable. Despite this, they have a lovely mounded appearance in the center. Even when I experiment with flavors and base recipes, I like to keep my whoopie pies looking the same. Many traditional cake batters will require additional chemical leavener to accomplish this However, because the cakes are baked without a pan, they don’t continue to rise up (because there is nothing to support the sides), and instead set to be chewy on the outside and soft and airy in the center. A higher amount of chemical leavener will increase the initial oven spring (the amount a cake will rise before it is set). Additionally, the batter itself must be firm enough to scoop with ease. A batter that is overly liquid won’t hold its shape and will be too wet (i e. , sticky and overly tender) to handle filling and sandwiching.
Traditionally, the filling was a highly aerated frosting or, very frequently, marshmallow. This texture complements the aforementioned cake, which I adore, incredibly well. That doesn’t mean, however, that it can’t be played with. Whoopie pies can be filled with anything you like, including ganache, jam, fruit curd, custard, and caramel, to name just a few delicious options. Alternatively, you can combine different fillings to create a variety of looks and textures (more on that later).
With whoopie pies, garnishing is applicable earlier in the process than usual, so I’m going to mention it now instead of at the end of the article. In order to create a multicolored or marbled cake (vanilla/chocolate swirl! Neopolitan! ), you can use various colors or flavors of cake batter (scooped alternately or swirled together). Alternatively, before baking, the cake may have decorations added, either on top of or folded into the cake batter (sprinkles, fresh fruit, nuts, and spices!). Shop the Story.
Garnishes can be used in the frosting as well. Different fillings can be used to create different whoopie pies in terms of appearance, texture, and flavor. Textural components like crushed candy, sprinkles, nuts, fresh fruit, etc. all are applicable here as well; they can be pushed in before the cakes are sandwiched on top of the frosting. Fun fact: When you bite into a whoopie pie, the stripes will appear to be striped because you alternately piping different filling rings!
Last but not least, there are several ways to garnish the finished whoopie pies: You can roll the exposed filling at the ends in things, similar to how you would the sides of an ice cream sandwich. Alternately, you could sift ingredients over them while using a stencil to decorate the surface with a design!
After sandwiching my whoopie pies, I’ve discovered that I prefer to let them cool for a while. The filling is less likely to ooze out the sides when you bite into whoopie pies after they have chilled, allowing the filling to set a little. However, I prefer not to serve them very cold because if the cake and filling are too firm, you won’t be able to appreciate their wonderful contrasting textures. If I’m making them right before I want to eat them, I just sandwich them, put them in the fridge for 30 minutes, and then I’ll eat them. If I want to prepare them ahead of time, I’ll store them in the refrigerator (for up to 2 days) and serve them after allowing them to soften for at least 20 minutes at room temperature. If you don’t want to wait for the whoopie pies to chill, you can eat them right away after you’ve sandwiched them.
Store the finished whoopie pies in an airtight container. Many filling/cake combinations would be fine at room temperature, but I typically keep them in the refrigerator (see previous bullet). They tend to dry out a little after three to five days, but they generally keep well. I like to believe that is because they are designed to be prepared in bulk and then packed in lunchboxes all week.
Erin McDowell is the Test Kitchen Manager at Food52, as well as a writer, stylist, and lover of baking. She is currently writing a cookbook. You can learn more about her here.
Whoopie! Share any cake and filling ideas you have in the comments section below.
How do you keep whoopie pies from spreading?
How do you stop whoopie pies from spreading? Try chilling the dough for about 20 minutes to prevent the cookies from spreading excessively when baked. This should help!.
How long do Wicked Whoopie pies last?
When thawed, our product will stay fresh for 7–10 days and can be stored in the freezer for up to 12 months.
The dozen Wicked Whoopies come in a Wicked Whoopie box, each individually wrapped, with a cardboard separator, bubble wrap, surrounded by tissue paper, and tied off with a silk ribbon. Do Wicked Whoopies need to be refrigerated? Yes. They are guaranteed unrefrigerated for seven days, chilled for two weeks, and frozen for up to a year. Failed to get answers.
Some claim that Amish wives created the whoopie pie from leftover cake batter and frosting, which is why they are called whoopie pies. The name is said to have come from the Amish men who would exclaim “Whoopie!” when they discovered these treats in their lunchboxes.
What is whoopie pie filling made of?
The most popular fillings for whoopie pies are marshmallow cream and vanilla buttercream. Butter, powdered sugar, milk or cream, and vanilla extract are the usual ingredients for making vanilla buttercream. Typically, butter, powdered sugar, marshmallow fluff, and vanilla extract are used to make marshmallow cream.
I grew up in New England, as I’ve previously mentioned on my blog, and the food there has left a lasting impression on me. I miss New England this time of year because it’s fall and I don’t live there anymore.
The batter’s thinness is the most likely factor in the whoopie pies’ failure to rise. The batter does not hold up well in the oven when it is too thin. A thicker batter will maintain its shape and puff up appropriately during baking.
With pumpkin, spices, and maple, this recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting modernizes the traditional New England dessert.
Move over Pumpkin Pie; these Pumpkin Whoopie Pies are here to stay! The moist layers of this part-cookie, part-cake dessert are the perfect Fall treat you did not know you were missing!
This Pumpkin Whoopie Pies recipe serves 24 and costs $10. 07 to make. That is only $0. 42 per whoopie pie. This recipe is ideal for bake sales due to its low cost and high yield.