Large Photo of Whoopie Pies
Yield: 12 Whoopie Pies
Ingredients:
- Whoopie Pies
- 4 large egg yolks
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons softened butter
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- Chocolate Filling
- 5 tablespoons softened butter
- 3 cups confectioners' sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 to 4 tablespoons hot strong coffee, espresso, or very hot water
- ******
- confectioners' sugar and cocoa, for topping, optional
Preparation:
In a small mixing bowl, beat egg yolks with the granulated sugar and 1 teaspoon vanilla until creamy and light yellow in color.
In a large mixing bowl, combine the flour, baking powder, and salt. Beat in the 8 tablespoons of butter and 2/3 cup milk until smooth. Beat in the egg yolk mixture until smooth and well blended. Fill wells of a whoopie pie pan with about 1 1/2 tablespoons in each well or drop onto the baking sheet, leaving about 2 inches between the cakes.
Bake for 10 to 14 minutes, until lightly browned on bottom or around sides in the whoopie pie pan.
Let them cool in the pan on a rack for 8 to 10 minutes. Remove from the pan and place on a rack to cool completely.
Makes 24 3-inch cakes, or 12 filled whoopie pies.
For the filling: Beat together the 5 tablespoons of butter, confectioners' sugar, cocoa, 1 teaspoon vanilla, and heavy cream. Beat in the coffee or hot water, a teaspoon or two at a time, until you have a nice spreading consistancy. Frost the bottom of one of the cooled vanilla cakes, then put another cake on top of the frosting to make a filled whoopie pie. Place whoopie pies on the rack.
If desired, sift a small amount of confectioners' sugar over the whoopie pies, then sift a little cocoa over that.
