Monday, January 24, 2011

Valentine's Day - Heart Shaped Whoopie Pies + Recipe

To be honest, I had never heard of a whoopie pie until about a year ago and have never had one. When I was sent the Wilton Heart Shaped Whoopie Pie Pan, I went in search of a "traditional" recipe. I am glad that I did this practice run before making them for Valentine's Day. I've learned several things and will either add more cocoa to the recipe I used or use a different recipe for the cookie/cake part and will put a little less filling in each pie.

Traditional Whoopie Pie Recipe that I found somewhere while scouring the internet:
Blend                                   Add
1/4 c Crisco                          2 c flour
1 c milk                                 1/4 c + 1 tbsp cocoa(This was not enough-I'd say use at least 1/3cup)
1 c sugar                               1.5 tsp baking soda
1 egg                                     1 tsp salt
1 tsp vanilla

The pan says it needs about 2 Tablespoons of the mixture, but I think about 1 1/4-1 1/2 Tablespoons would be more than enough with the recipe I used.  Bake for 8-10 minutes or until a toothpick comes out clean when inserted in the middle.  Mine were pretty perfect in 9 minutes.  Let them cool for about 5 minutes in the pan and then transfer to a wire rack.

Like I said, 2 tablespoons of mixture was too much, so I cut off the rounded part.
The "traditional recipe" that I used above was OK, but I think next time I'll be using Wilton's Whoopie Pie recipe.


I tasted the cookie part of the pies that I made and realized that they really needed a little more chocolate, and since I wasn't entirely impressed, I went ahead and used Wilton's Whoopie Pie Filling recipe.
Ingredients:
6 tablespoons butter, softened
1 1/2 cups confectioners' sugar , sifted
1/8 teaspoon salt
1 jar (about 7 ounces) marshmallow creme
1 teaspoon pure vanilla extract

In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using.
Makes: About 2 1/2 cups of filling, enough to fill 12 whoopie pies.


I found that I was putting a little too much filling in them. It spread out pretty quickly. This was my "practice run" and I will definitely put less in each pie next time. You can decorate with a few sprinkles for an extra pop of color.  Even though I wasn't sure about the "cookie/pie/cake"(what the heck do you call it?) part of the recipe, the Whoopie Pie was really good when it was all put together.  I still think it needed more chocolate.  Our whole family taste tested them and gave them two thumbs up, so I will be making these for people at Valentine's Day!

This was not a paid post and honest opinions were used. The opinions are solely my own and may vary from others. Wilton did provide me with the pan for review, but all other ingredients/materials are my own.

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2 comments:

Kelli @ RTSM said...

They look so cute with all the fun sprinkles! I've never had a whoopie pie either, but your picture make me want to try them:)

PAM said...

Oh, they look awesome. I am going to have to check out my Michaels to see if they have that great pan!!

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