I'll admit I'm a much better cook than a baker. I am going to bake whoopie pies but have questions. First, most of the recipes call for buttermilk, do I have to use it? If I don't, do I have to add baking powder in addition to the baking soda? As for the filling, recipes really differ. Some call for shortening, butter, corn syrup, marshmallow fluff, milk, I prefer not use shortening. What's going to give a creamy yet not overly sweet filling? BTW, I live at 7200 feet above sea level, how do I need to change the recipe? (Probably why I don't bake much, lol) Much thanks!!!!
This recipe doesn't use shortening and uses regular milk. Not sure about the higher altitude though but take a look:
1 C. Crisco, divided
1 C. sugar
2 eggs (yolks and whites to be used separately)
5 Tbs. cocoa powder
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. + pinch salt, divided
2 tsp. vanilla, divided
1 C. milk
2 C. confectioners' sugar
Beat together 1/2 C. Crisco, sugar and egg yolks. Add cocoa powder, baking powder, flour, baking soda, 1 tsp. salt, 1 tsp. vanilla and milk. Beat together. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375 degrees for 10-15 minutes. Beat together 1/2 C. Crisco, confectioners' sugar, egg whites, 1 tsp. vanilla and pinch of salt until smooth. Fill cooled cookie with this prepared frosting.
re: tapas gal
Weep? Really? I think of Whoopie Pies as equally PA Dutch and Massachusetts/Maine thing... Fluff indicating the new England version.
Around here we're perfectly proud of Fluff, a local, war-time invention (see details on the upcoming Fluff Fest http://www.unionsquaremain.org/commit...).
And anyway, Fluff is basically Italian meringue (egg whites, sugar, corn syrup, vanilla), so pretty innocent as processed foods go.
While I am a fan of the fluffernutter, I don't like fluff in whoopie pies. When I was a kid, I remember one event (a Girl Scout Troop reception) and about six of us brought whoopie pies to it for some unknown reason... Anyway, someone's batch had fluff in the filling, and one scout bit into one and word soon spread and no one touched that plate of whoopie pies....
It was like a pox had been placed upon them...
That's how reviled whoopie pies with fluff were regarded in my Massachusetts hometown.
P.S. Didn't someone in the Bay State try to ban fluffernutters? That's just nuts.
re: tapas gal
Well said Poundcake! Let's hear it for Somerville, birthplace of Fluff, which by the way, is currently for sale on the shelves of the la dee da food court at Selfridge's in London. Wondering if those who are dismissing the fluff filling have ever tried it. I don't find that it stands out as an ingredient, but merely contributes to the creamy,rich, smooth and yes, sweet filling.
I must admit however, that since discovering Axalady's Red Velvet cake frosting I've been considering giving it a try in the middle of my next batch of pies. It's a wonder!
Ok I made them with butter, no shortening. I added a little extra cocoa. I made the filling with fluff and butter. I just don't like powdered sugar based frostings, so I dumped it and made a 7 minute frosting instead. The cookies are fluffy and pretty, but not very chocolately. The 7 min. frosting was pretty tasty, all it needs is to be enrobed in ganache!! All in all, not a bad first try, but I will definelty tweak the next recipe.
I used to make the whoopie pies on epicurious.com and liked them, until I had real whoopie pies in Amish country. They were much better and used shortening. I tried it with shortening and liked it better--softer, cakier. I can't remember which recipe it was I tried but I found it googling Amish whoopie pies. It didn't have buttermilk or fluff.
j: A substitute for buttermilk is 1 Tablespoon of white vinegar or lemon juice to I cup less 1 Tablespoon of milk. Stir and let it sit for 5 minutes and proceed with your recipe. It curdles up and sours the milk. I think it's the acid you're looking for. I would use the faux buttermilk thinking it's a safer bet than using plain milk and playing around with baking powder. I can't help you on the baking times for high altitdes, sorry, although there must be an on-line conversion table for high altitude baking.
I thought I could find Marcia Adams' whoopie pie recipe on line and check out her filling ingredients, but although I printed it off not three months ago, I can't find it on-line anywhere now. I only used her cookie recipe and made ice cream sandwiches for a party.
I've never heard of whoopie pies with marshmallow fluff. That might be a nod to modern convenience. The PA Dutch versions I've seen are pretty much shortening and powdered sugar, milk, and maybe a dash of vanilla.
You certainly could sub butter for the shortening, but it's still going to be sweet and heavy. I wonder if you use half butter/half cream cheese? Or half butter/half whipped cream cheese?
I don't know what the occasion is for these cookies (home consumption or take-away), but there are a few recipes on-line for pumpkin whoopie pies that seem season appropriate. Maybe the chocolate cookie with a pumpkin filling?
Best of luck!
Here's my family's tried and true recipe with no buttermilk and fluff in the filling
Mimi's Whoopie Pies
1/2 cup shortening (your choice Crisco or butter or a blend)
1 cup sugar (brown is fine too)
1 cup milk
1 teaspoon vanilla
2 cups flour
12 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
Cream the shortening and sugar. Add egg, milk, vanilla and mix until incorporated. Sift dry ingredients and add to wet.
Drop by very rounded teaspoonful onto ungreased baking sheet. Bake for 5-7 minutes in 425 degree oven. Tops should be springy to touch.
1 stick butter, softened
1 cup marshmallow fluff
1 teaspoon vanilla
1 cup confectioners sugar.
Beat until fluffy. Put together the pies and dust with confectioners sugar if you wish.
Get ready for the ooo's and ahh's. These will bring you fame and glory!