Seattle Courant Archive

Whoopie Pies

Whoopie Pies

By Acacia Jackson
May 12, 2009

This recipe comes from my Aunt Elizabeth, via my mother, although my grandmother on my father’s side also made them often. Can I credit this recipe to my entire family?

Mix together:
2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt

1 egg
3/4 c. milk
1/3 c. oil
1 tsp. vanilla

Mix well and let rest for 15 minutes before spooning onto greased cookie sheets. I line mine with parchment paper – much easier clean up. Bake at 350 degrees for 10 minutes. Test centers with a toothpick. It should come out clean.

Cool completely on a wire rack. Prepare filling while they are cooling.

1/2 c. (1 stick) butter, softened
1 c. confectioner’s sugar
4 heaping Tbsp. Marshmallow Fluff
1 tsp. vanilla
1/4 tsp. salt

Flip the little cakes over (flat side up) and frost half of them. Then match with an unfrosted half and put together like a sandwich. The recipe says it makes 18-20 pies. I make them a little bigger and it makes about 14 for me. Try to make an even number so you can pair all the halves.

Helpful hint: At first I was making each sandwich as I went, but I ended up with extra filling and was opening them up to add more. It is easier to frost all at once, then put them together. You wouldn’t want to waste filling or run out.

I wrap the finished pies in a little plastic wrap. This keeps them moist for days – if they last that long.


PHOTO CAPTION Put this much filling on one half of the whoopie pie. May 12, 2009
PHOTO CAPTION Whoopie Pies. May 12, 2009
PHOTO CAPTION Whoopie Pies cooling. May 12, 2009
PHOTO CAPTION This is what the whoopie pie should look like. May 12, 2009