Whoopie! Today, I did something I haven’t done since…maybe high school. I made whoopie pies. Vanilla on vanilla whoopie pies. Yum. I’ve had a few whoopie pie recipes pinned on Pinterest (fabulous sight, highly recommend getting someone to invite you so you can start pinning away) that I’ve been itching to try since a coworker started trying to make her unrealized dream of made-to-order whoopie pies her business on the side a reality. My dad turns 63 tomorrow (Happy Birthday, Dad!), and that gave me the excuse to whip up a batch of whoopie pies.
Now, when Lauren, the aforementioned coworker, started on her whoopie pie kick, quite a few of our other coworkers responded, “Whoopie pie? What the heck is a whoopie pie?!” You may be asking yourself the same. I will tell you. Then I will show you. Then I will tell you how to make your own. Taken straight from Wikipedia:
“The whoopie pie (alternatively called a gob, black-and-white, bob, or “BFO” for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.”
While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!” It is thought that the original Whoopie pies may have been made from cake batter leftovers.
It’s the official state treat of Maine, in case you were wondering.
Well, I wan’t in a mood for a chocolate, pumpkin or gingerbread whoopie. I’m a vanilla kind of girl. Hence, the need for a vanilla whoopie. Thanks to http://themisscupcake.blogspot.com for the original recipe that I adapted mine from. It’s not entirely from scratch, I’m afraid, but there are plenty of from scratch recipes out there if that’s what you’re looking for. I needed something on the quick and easy side, so I went for the quick and easy kind of recipe.
Tada! Vanilla whoopies for my dad, and plenty left over for us! Brendan, my sweet baby boy, wanted to make the frosting green, his favorite color. Whatcha think?
And now, the (drumroll) recipe!
For whoopie pies:
*One box of vanilla, strawberry, funfetti, yellow or whatever flavor of your choice cake mix. Be good to your body and try an organic/all natural mix from Arrowhead Mills or Pamela’s Products, both of which can be found at Kroger and Meijer and taste great.
*Ingredients listed on back of said box. Try replacing oil with applesauce for a lower calorie/fat option. It’s just as tasty!
*1 ¼ flour
Mix all ingredients. Drop batter (it’s nice and thick) by the spoonful on to a cookie sheet that’s either been greased or is lined with parchment paper. May I recommend the parchment paper route? Bake at 350 for 14-16 minutes, or until edges get that pretty golden colored. Allow to cool on pan for a few minutes then transfer to a cooling rack to finish cooling completely. Please. Allow whoopies to cool COMPLETELY before frosting. Otherwise, your frosting will melt and run a bit. Not idea for cookie/cake sandwiches.
For buttercream frosting:
*2 sticks butter, softened
*3 cups confectioner’s sugar
*A generous teaspoon of vanilla extract (no imitation stuff, please!)
*1 to 2 tablespoons heavy whipping cream
*Food coloring if you’re feeling colorful. I used India Tree Natural Decorating Colors. They’re free from corn syrup and synthetic dyes and can be found at Whole Foods or www.indiatree.com. They’re sadly not a vivid as the non-natural stuff, but the non-natural stuff is a little bit scary, don’t you think?
Using your handy dandy KitchenAid Mixer (I hope you have one because I love mine), cream butter and sugar. Then add vanilla. Then food coloring. Presto. Take two cake halves, spoon frosting, and sandwich. Eat. Enjoy.