Makin’ Whoopie Pies
Cupcakes don’t ever seem to lose their popularity — and why would they? But when faced with a platter of whoopie pies at a party recently, it occurred to me that they were essentially two cupcake tops (the best part of the cupcake) sandwiched with buttercream.
So, really, just what everyone wants out of a cupcake, in cookie form.
There are so many ways to customize whoopie pies, too; you can spike your buttercream with peppermint extract or roll the edge in crushed candy canes for a gorgeous effect. Piled high and stuck with sparklers, they make an easy-to-serve alternative to traditional birthday cake and taste better than cake pops.
I recently spent 10 days at Christmas in November at the Jasper Park Lodge — this was their 25th year of the annual festivities, which include stunning themed buffets, gala dinners with live music, Champagne tastings and fun, interactive sessions with celebrity decorators, chefs and presenters including Michael Smith, Anna and Michael Olson, Bob Blumer, Corbin Tomaszeski, Elizabeth Baird and myself!
This was my 11th year at CIN, and it’s no exaggeration to say it’s the highlight of my year. The weeklong party also sets me up with holiday decorating and entertaining ideas, and I head home inspired to kick off the festive season with my suitcase full of new recipes.
This year, at the welcome reception, pastry chef Dimuth Sepala made (along with wee cheesecakes and mini doughnuts doused in four different sugars) chocolate whoopie pies with cream cheese frosting and a chunk of soft caramel that oozed subtly down the filling. Brilliant. I smuggled a few back to my cabin for breakfast and whoopie pies will return this year to my holiday repertoire.
Chocolate Whoopie Pies with Cream Cheese Frosting
You want your cookies to be cakey and soft, so that the frosting doesn’t squish out the sides when you bite into a pie. You’ll know they’re done when the cookies are domed and springy to the touch, like little cakes.
Cookies:
1/4 cup butter, softened 1 cup sugar 1 large egg 1 tsp. vanilla 2 cups all-purpose flour 1/2 cup cocoa 1/2 tsp. salt 1 tsp. baking soda 1/2 cup buttermilk
Filling:
1/2 8 oz. (250 g) pkg. cream cheese, softened 1/4 cup butter, softened 1 tsp. vanilla 2 – 2½ icing sugar, cups plus extra as needed 2 Tbsp. milk or water
Preheat oven to 375 F. In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into a 1/2 cup of very hot water, until dissolved.
With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. The batter will be quite wet, almost like cake batter.
Drop large, round spoonfuls of batter two inches (five centimetres) apart on a cookie sheet that has been sprayed with non-stick spray. Try to keep the mounds similar in size and shape so they will make even sandwiches. Bake for 12 to 15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
To make the filling, beat the cream cheese and butter with an electric mixer until smooth; add about a cup of icing sugar and beat until smooth, then add more. Add 2 tablespoons of water and keep beating until you have a smooth, spreadable frosting.
Spread or pipe the bottoms of half the cookies with frosting, then sandwich with the remaining cookies.
Makes 12 pies or 24 cookies.