Tag Archives: whoopie pie

Fourth of July

Let me start by wishing everyone a happy, safe Fourth of July!

I wanted a fun dessert to serve for the Fourth of July, but I needed something easy that didn’t take a lot of oven time.  While I was heating the oven to make some desserts, we had our very own fireworks display.  The heating element in Lane’s electric oven met its end and went out in a blaze of sparks, zapping, and smoke.  Luckily, no one was harmed, nothing was damaged, and it’s an inexpensive thing to fix.  Also luckily, I had access to an apartment nearby with a working oven.

So this is the part where I ask you to excuse that I used cake mix to make whoopie pies.  I was not about to haul flour and baking powder and other necessary supplies to an apartment in the 100 degree heat after having to call Lane at work and tell him “sweetie, you may be getting a call from the alarm company, there’s been a small electrical fire.”  Not happening.  I remembered seeing this trick, so I visited with my pal Google, and sure enough, there was the recipe for the easiest whoopie pies ever. The cream cheese filling is from scratch, so that’s redeeming, right?   Also, I used the patriotic Funfetti cake mix because I thought that would be the most festive, but you could use any flavor you enjoy.  All hiccups aside, these were actually pretty good and it’s a trick I would probably use again in  a pinch.

Cake Mix Whoopie Pies (with Cream Cheese Frosting Filling)


for the “cookie” part:

  • 1 box cake mix (any flavor, I used Funfetti)
  • 1 stick of butter, melted
  • 1 egg, lightly beaten

for the filling:

  • 8 oz. cream cheese, softened
  • 1/2 C. butter, softened
  • 1 tsp. vanilla
  • 3 C. confectioner’s sugar


Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the cake mix, butter, and egg together and beat with a hand mixer on medium speed for 1-2 minutes.

If using Funfetti cake mix, add the sprinkles and stir them in to combine.

Shape the dough into 1 inch round balls using clean hands and place 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, they should still be a little soft.

Let the cakes cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely, about half an hour.

To make the filling, combine all filling ingredients in a large bowl and beat on medium speed until combined and smooth.

Spread filling on the bottom half of one-half of the cakes.  Top each frosted half with an un-frosted half, like a sandwich.

Makes about 14 whoopie pies (I had enough filling to fill 28 whoopie pies, you may want to halve the filling recipe unless you like more filling per pie).

Source: cakes from Cake Mix Doctor, filling from Dulce Dough


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Makin’ Whoopie

Happy Valentine’s Day, readers.  I know I’m a little late in posting, but seeing as how my Valentine reads this, I had to keep his sweet gift a surprise.  Lane Meyer, as he’s known here, loves red velvet cake.  Red velvet happens to be perfect for Valentine’s Day, but I wanted something that could be packaged up a little more creatively than a cake. Enter whoopie pies.  They’re fun, they’re portable, they can be made in a multitude of flavor combinations, and they’re tasty.

These were fantastic. Not good, not great, fantastic. I did find that the filling was very sweet and would probably add a little more cream cheese next time around.  There will be a next time around.

Red Velvet Whoopie Pies


for the whoopie “cookies”:

  • 3 C. all-purpose flour
  • 1/3 C. cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ C. unsalted butter, at room temperature
  • ½ C. vegetable shortening
  • ½ C. light brown sugar
  • 1 C. granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 tsp. red food coloring
  • 1 C. buttermilk

for the filling:

  • 4 oz. cream cheese, at room temperature
  • 4 Tbs. unsalted butter, at room temperature
  • 3½ C. powdered sugar
  • 1 tsp. vanilla extract


Heat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening and both sugars on low speed until combined.

Increase the speed to medium and beat until fluffy and smooth,  5 minutes.

Add the eggs one at a time, beating well after each addition.

Add the vanilla and food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low just until mixed.

Scrape down the sides of the bowl and add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop) drop a tablespoon of batter onto one of the prepared baking sheets and repeat, dropping them at least 2 inches apart, until all batter has been used.

Bake one sheet at a time for about 10 minutes each, until the cakes spring back when pressed gently.

Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed.

Add the sugar and beat on low speed until combined.

Add the vanilla and increase the speed to medium-high, beat until creamy and smooth, about 4 minutes.

Assemble by spreading the filling onto the flat side of one cake using a knife or a spoon.

Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Makes about 24 whoopie pies.

Source: Brown Eyed Baker

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Caramel Kisses

Ever since the success of the pumpkin whoopie pies I made for my co-workers, I’ve been asked to try other combinations.  I think my friends and family just like to play taste-tester, and that’s fine with me.  I think chocolate and caramel are an amazing combination, so when a recipe for whoopie pies filled with salted caramel buttercream came my way, that was the end of deciding which whoopie pies to make next.

These didn’t disappoint.  The chocolate “cake” combined really nicely with the salted caramel.  I had to start my caramel over when the first round burned, so I did take it off the burner just before it turned dark amber in color and that worked like a charm.

Chocolate Whoopie Pies with Salted Caramel


for the cakes:

  • 1 3/4 C. flour
  • 3/4 C. cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. butter, softened
  • 1/2 C. white sugar
  • 1/2 C. packed brown sugar
  • 1 C. milk
  • 1 egg
  • 1 tsp. vanilla extract

for the filling:

  • 1/2 C. sugar, divided
  • 2 Tbs. water
  • 2 Tbs. plus 2 tsp. heavy cream
  • 2 egg whites
  • pinch of salt
  • 1/2 C. butter, softened
  • 1/2 tsp. vanilla extract


To make the cakes, heat the oven to 375 degrees.  Line 2 large cookie sheets with parchment paper, or grease them.

Combine the flour, baking soda, salt, and cocoa powder.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together.

Add the egg and continue beating until fluffy, 1-2 minutes.  Beat in the milk and vanilla extract.

Beat in the flour mixture to combine.

Drop by heaping tablespoons onto prepared cookie sheets.  Bake for 10-14 minutes, tops should spring back when touched.

Cool completely.

To make the filling, put 1/4 C. of sugar and 2 Tbs. of water in a medium saucepan over medium high heat.  Swirl the pan gently, do not stir.  Remove the pan from the heat just before the mixture turns a deep amber.

Carefully add the cream and stir until smooth.  Set aside.

Put the egg whites, salt, and remaining 1/4 C. of sugar in a heat-proof bowl over a pot of simmering water.  Whisk until sugar dissolves and the mixture reaches 140 degrees.

Pour mixture into the bowl of a stand mixer fitted with the paddle attachment.  Beat until stiff peaks form.

Add the butter a little at a time, and continue beating on medium.

Reduce the speed to low, add the vanilla extract and then the caramel.  Beat for 5 minutes.

Spread the filling on the flat side of a cookie, top with another cookie.

Source: Foodess

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Autumn Song

I had the most fantastic weekend.  It started with mojitos Thursday night with the girls, and is about to end with drinks and a cover band with some good friends. Busy, busy, busy, and it’s back to work tomorrow.  Sigh.

I did promise some people at work that I would finally get around to making a pumpkin baked good this weekend, so I’m glad I was able to take some time to make good on that promise.  I’m sure they’ll agree the wait was worth it when I bring in these pumpkin whoopie pies.  The only thing I changed from the original recipe was to add some nutmeg, and I thought that worked out well.  The recipe was pretty straightforward, so these were much easier to make than I had anticipated.  Of course, the final result was even better than I anticipated, so this was a win.


Pumpkin Whoopie Pies


for the pumpkin whoopie cookies:

  • 3 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 Tbs. ground cinnamon
  • 1 Tbs. ground ginger
  • 1 Tbs. ground cloves
  • 1 tsp. ground nutmeg
  • 2 C. firmly packed brown sugar
  • 1 C. vegetable oil
  • 3 C. pumpkin puree, chilled
  • 2 large eggs
  • 1 tsp. vanilla extract

for the cream cheese filling:

  • 3 C. confectioner’s sugar
  • 1/2 C. (one stick) unsalted butter, at room temperature
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract


Heat the oven to 350 degrees.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, clove, and ginger.  Set aside.

In a separate large bowl, whisk together the brown sugar and oil until combined.  Add the pumpkin puree and whisk to combine.  Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk to combine.

Drop the batter by rounded Tablespoons onto baking sheets lined with parchment paper or a baking mat (it is preferable to use a scoop with a release mechanism for this step).

Bake for 15 minutes, until the cookies just start to crack on top and a toothpick inserted into the center of the cookie comes out clean.  Allow to cool completely on baking sheets.

Make the filling by putting the butter into the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.  Add the cream cheese and beat to combine.  Sift the powdered sugar into a medium bowl, and then add to the cream cheese mixture.  Beat to combine.  Beat in the vanilla.  Transfer the filling to a pastry bag, and snip off the corner.

To assemble the whoopie pies, pipe the filling onto the flat surface of half of the cookies, making a large dollop.  Top each filled half with another cookie, pressing down to spread the filling to the edges.  Chill for 30 minutes before serving, or up to 3 days.

Source: Martha Stewart

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