Whoopie Pies
These Whoopie Pies are stuffed with luscious marshmallow crème, delivering a delightful mix of flavors and textures. Lightly sweet and irresistibly soft, they’re the perfect treat for any occasion.
- Yield: 8 Whoopie Pies
- Prep Time: 45 min
- Cook Time: 2 hr
Ingredients
Instructions
Instructions:
- Preheat the oven to 350°F.
Mixing the Batter
- In the mixing bowl fitted with a paddle attachment, cream butter and light brown sugar until light and fluffy (about 3 minutes on speed 1). Using a spatula, scrape the sides and bottom of the bowl.
- Add 1 egg and vanilla extract; mix until emulsified.
- Add ½ sifted dry ingredients and ½ of the buttermilk. Mix until combined.
- Add the remaining dry ingredients and buttermilk and mix until fully combined.
- Remove the paddle and bowl from the mixer, and begin to portion the batter.
Portion the Batter
- Prepare the pans by lining them with parchment paper.
- Using a #16 cookie scoop or similar, portion cake batter onto sheet pans. Try to make the scoops as even as possible and evenly spaced apart. (16 cakes, 8 cakes per pan)
Baking the Pies
- Check that the oven is pre-heated to 350°F.
- Bake each pan one at a time for 9- 12 minutes. This will ensure an even bake for each pie.
- To ensure the cakes are fully baked, simply stick a toothpick down the middle of the cake; if it comes up clean, you’re good to go.
- Remove the cakes from the oven and cool on the pan until they've reached room temperature before assembling the Whoopie Pies.
Mixing the Filling
- While the cakes are cooling, prepare the filling.
- In the mixing bowl fitted with a paddle attachment, cream together the marshmallow crème and butter until smooth, about 1 minute on speed 1. Using a spatula, scrape the sides and bottom of the bowl.
- Add the powdered sugar, sea salt, and vanilla extract, and mix until completely smooth and stiff enough to hold its shape, about 3 minutes on speed 1. Using a spatula, scrape the sides and bottom of the bowl.
Assembling the Whoopie Pies
- Gently turn half of the cakes upside down (flat side up).
- Using a #16 cookie scoop or similar, portion 1 scoop of filling onto the center of the flat side-up cakes.
- Gently place the other half of the cakes over the top of the filling, flat side down, and press them together until the filling nearly reaches the edges of the cakes.
Notes:
- Serve fresh or store for later.
- Store individually wrapped in plastic at room temperature. They will stay soft and tasty for at least 4 days.
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's recipe consulting on his website below.