Whoopie Pies

My mom made whoopie pies a lot, and I have her recipe around here somewhere, but…


This batch did not quite turn out correctly. I mean, they tasted awesome; but they simply did not puff up the way they should’ve.

I knew leaving baking powder out of the batter was a mistake. Oh well, I have put it back in for this post.

Whoopie Pies:
•1 cup sugar
•1-1/2 cup butter
•1/4 cup mayonnaise
•2 large eggs
•2 cups flour
•1/2 cup baking cocoa
•1-1/2 tsp baking soda
•1-1/2 tsp baking powder
•1/2 tsp salt
•1 cup buttermilk
•1 tbsp plus 1 tsp vanilla

•4 cups confectioners’ sugar
•1 cup solid shortening (Crisco)
•1/4 cup water
•1-1/2 tsp vanilla
•1/8 tsp salt

No buttermilk? No problem! Simply place one tablespoon of white vinegar or lemon juice in a measuring cup and add milk to make one full cup. Stir,. then set aside to rest for a few minutes.

Heat your oven to 350º and line a baking pan with parchment paper.

Cream the sugar together with the butter and mayonnaise, then beat in the eggs, one at a time.

Whisk the flour together with the baking soda and the baking powder and salt, then add to the butter and sugar mixture.

Add the buttermilk and vanilla and beat on medium speed for five minutes.

Note: I was making these into “red velvet” whoopie pies, so I also added a tube of red food coloring.

Drop the batter by rounded tablespoonfuls onto your parchment lined baking pan, then pop into the oven for ten minutes.

Note: the pies will spread out as they bake (and, now that I’ve fixed the baking powder issue, they should also puff up a bit), so don’t crowd them in the pan. Four rows of three worked pretty well for me.

Remove from the oven and set aside to cool.

I got four dozen little cakes.


I know.

They didn’t come out red, either.

Still and all, though, they tasted great!

While the cakes are cooling, whip the shortening until creamy, then add in the confectioners’ sugar, water, salt, and vanilla and beat until fluffy.

Note: in place of vanilla for the filling, I used this pistachio liqueur.

Once the cakes have cooled, spread the filling thickly on one and top with a second.

So, with 48 cakes, I ended up with 24 whoopie pies.

More than enough for a fun, if kinda flat dessert for a crowd, with several to send home with folx as well.

I am told they were also tasty for breakfast the next day.

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