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Whoopie Pie variations
Peanut Butter
Whoopie Pies
Sweet, salty, and creamy, thesewhoopie pies are addictive.Coconut Whoopie Pies
This simple yet delicious variation uses the natural affinity betweencoconut and chocolate to great effect.Ingredients
12 tbsp unsalted butter, softened
¾ cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour(^2) ⁄ 3 cup cocoa powder
2 tsp baking powder
1 tsp salt
(^2) ⁄ 3 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
2oz (60g) cream cheese, at room temperature
(^1) ⁄ 4 cup smooth peanut butter
1 cup confectioner’s sugar, sifted
2 tsp milk, plus extra if necessary
Ingredients
12 tbsp unsalted butter, softened
¾ cup light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
(^2) ⁄ 3 cup cocoa powder
2 tsp baking powder
1 tsp salt
(^2) ⁄ 3 cup whole milk
2 tbsp Greek yogurt or thick plain yogurt
For the coconut frosting
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
1 tsp pure vanilla extract
2 tsp whole milk
5 tbsp unsweetened, flaked coconut
Method
1 Preheat the oven to 350°F (180°C). Line
several baking sheets with parchment
paper. Place the butter and sugar into the
bowl of an electric mixer. Cream together
until fluffy. Beat in the egg and vanilla.
2 In a separate bowl, sift the flour, cocoa
powder, baking powder, and salt. Mix the
dry ingredients and milk into the batter by
turns, a spoonful at a time. Fold in the yogurt.
3 Put heaping tablespoons of the batter
on the baking sheets, leaving space for the
mixture to spread. Roll into smooth balls
with wet hands, then press down gently.
Bake for 12 minutes. Turn out on a wire rack.
4 Beat together the cream cheese and
peanut butter until smooth. Cream in the
confectioner’s sugar, adding a little milk if
needed. Spread the frosting on to the flat
sides of half the cakes. Sandwich together
with the un-iced cakes to make the pies.
STORE The whoopie pies will keep in the
refrigerator for 1 day.
MAKES
20 PIES
40
MINS
12
MINS
4 WEEKS,
UNFILLED
MAKES
20 PIES
40
MINS
12
MINS
4 WEEKS,
UNFILLED
Method
1 Preheat the oven to 350°F (180°C). Line
several baking sheets with parchment paper.
Cream together the butter and sugar until
fluffy. Beat in the egg and vanilla. In a
separate bowl, sift together the flour, cocoa
powder, baking powder, and salt. Mix the dry
ingredients and the milk into the batter by
turns, a spoonful at a time. Fold in the yogurt.
2 Put tablespoons of batter onto the sheets.
Roll into smooth balls with wet hands, then
press down gently onto the baking sheets.
Bake for 12 minutes, until risen. Leave to cool
slightly, then transfer to a wire rack. Soak the
coconut for 10 minutes in a little milk. Drain.
3 For the frosting, whisk the butter,
confectioner’s sugar, vanilla, and milk until
fluffy. Beat in the coconut. Spread on half the
cakes. Sandwich with the remaining halves.
Chocolate Orange Whoopie Pies
Rich, dark chocolate combined with the zesty tang of orange is a classic
combination, used here to full advantage in these delicious little cakes.
Method
1 Preheat the oven to 350°F (180°C). Line
several baking sheets with parchment
paper. Cream 12 tablespoons butter and the
Ingredients
18 tbsp unsalted butter, softened
(^3) ⁄ 4 cup light brown sugar
1 large egg
2 tsp pure vanilla extract
finely grated zest and juice of 1 orange
11 ⁄ 2 cups all-purpose flour
(^2) ⁄ 3 cup cocoa powder
(^1) ⁄ 2 tsp baking powder
(^1) ⁄ 2 tsp salt
(^2) ⁄ 3 cup whole milk or buttermilk
2 tbsp Greek yogurt or thick plain yogurt
12 ⁄ 3 cups confectioner’s sugar
MAKES 20
PIES
40
MINS
12
MINS
4 WEEKS,
UNFILLED
brown sugar. Beat in the egg and 1 teaspoon
vanilla and add the zest. In a bowl sift the
flour, cocoa, baking powder, and salt. Mix the
dry ingredients and the milk into the batter, in
alternate spoonfuls. Fold in the yogurt.
2 Place heaping tablespoons onto the
baking sheets, leaving space between them.
Roll into smooth balls with wet hands, then
press down gently onto the baking sheets.
Bake for 12 minutes, until risen. Leave to cool
slightly, then transfer to a wire rack.
3 For the frosting, blend the remaining butter,
confectioner’s sugar, 1 teaspoon vanilla, and
orange juice, loosening with a little water.
Spread 1 tablespoon of the filling onto the
flat side of each cake half and sandwich
together with the remaining halves.
STORE The whoopie pies will keep for 2 days.