Week of Presidents and Pies of Whoopie

Leave a comment

Thank you, America, for deciding that people ages 3-18 will have a week off for no reason whatsoever in the middle of winter. No obligations, no gifts to buy, nothing but tiiime. With this free time on my hands I’ve been baking non stop. So much so, that one of the oven lights in my beloved ge profile has gone out for the first time in its 15 month life. I almost cried. Since I can’t just sit at home and eat all of these wonderful baked goods by myself, I spent some time with my cousins yesterday, who still had gift cards left over from Christmas.

Naturally, we went to the mall to spend said gift cards as fast as possible.

Sunglasses were a hit yesterday:

as were these:

While the classic chocolate and vanilla combo is delicious, my favorite were definitely the vanilla vanilla. Especially since I used my new Vanilla Bean Paste. I think it’s my new favorite ingredient, it costs much less than vanilla beans, is a lot less work, and can be used in place of them!

Vanilla Whoopie Pies (Adapted From Whoopie Pies)


2 1/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp unsalted butter, softened

4 tbsp crisco (vegetable shortening)

1/2 cup sugar

1/2 cup dark brown sugar

2 eggs

1/2 cup buttermilk (or 1 1/2 tsp lemon juice + 1/2 cup milk)

2 tbsp milk

1 tsp baking soda

1 tsp white vinegar

1 tsp vanilla bean paste (or vanilla extract)

Preheat oven to 375 degrees, line two baking sheets with parchment paper.

Sift together flour, baking powder, and salt.

Beat butter, crisco, and sugars until light and fluffy, three minutes.

Add eggs and buttermilk, beat until combined.

Combine milk, baking soda, and vinegar and add to batter.

Add flour mixture and stir until just combined.

Add vanilla paste and beat on medium for about two minutes.

Pour batter into a 1-gallon resealable ziplock bag, cut off 1/2 inch of the corner. Seal the bag, and pipe about a 1 1/2 inch circle of batter onto parchment, spacing at least two inches apart.

Bake at 375 for about 10 minutes each, or until the cakes spring back when gently pressed in.

Cool completely, fill with Marshmallow Filling:

Marshmallow Filling:


1 1/2 cups marshmallow fluff (spray measuring cup with cooking spray before measuring)

1 cup vegetable shortening

1/4 cup unsalted butter, softened

1 cup confectioners sugar, sifted

1 Tbsp vanilla bean paste

Beat together Marshmallow Fluff, shortening, and butter on medium until the mixture is fluffy, three minutes.

With mixer on low, add vanilla and sugar.

Once all ingredients are combined, put the mixer up to medium speed and beat another 3-5 minutes.

Put into a pastry bag to fill whoopie pies.


Author: audrey

I bake photograph smile drink sparkling water eat cucumbers& goldfish wake up at 6:30 dance clean have hair with a personality adore kids

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s