These lovely looking treats were supposed to be for my daughter’s 5th birthday party. Unfortunately, both of my children came down with the stomach flu of the century on the eve of said party, so these now reside in my freezer awaiting a healthier day. Of course, I couldn’t in good conscience freeze them all without a quality control test. And not to toot my own horn, but these babies are yummy; the cake is barely crisp on the outside, soft and chewy on the inside, while the filling is fluffy but able to hold it’s shape and just tart enough from the raspberry puree to counter all that sugary goodness. This was a mix match of recipes from bon apetit and Martha and the creative center in my brain. Also, I kept expecting this to take a really long time, and it didn’t; it was no more, and maybe even a little less, work than a cake or cupcakes, because the decorating is way less finicky. So don’t be afraid to try these, the results are worth it!
Cookies – Makes enough for 12-15 whoopie pies, depending on how big you make them
2 cups all purpose flour
5 Tbsp cocoa powder
1 1/8 tsp baking powder
1 tsp baking soda
1/2 shortening or butter (I used shortening, it makes it crispier)
1 cup sugar (I think this could be cut a bit; next time I would go with 3/4 or even 2/3)
2 egg yolks
1 Tbsp vanilla extract
1 cup milk (I used 2%, but whatever you have on hand should do)
1. Preheat oven to 375 with rack in the center. Line 2 cookie sheets with parchment or silicone.
2. Sift together first 4 ingredients (through soda) in medium bowl.
3. In a large bowl, using an electric mixer, beat shortening, sugar, egg yolks, and vanilla until well blended, about 2 min. Add flour mixture in 3 additions alternately with the milk, beating until well blended between each addition.
4. Drop rounded tablespoonfuls onto cookie sheets about 3″ apart. Try to keep them about the same size for matching up later. Bake for 8-10 min (I found 9 mins almost on the money), one sheet at a time. Let cool on the sheets for 10 min before transferring to a wire rack to cool completely.
3 cups icing sugar
1/2 cup butter, softened
8 oz or one brick light cream cheese, softened
1/2 tsp vanilla
3-4 Tbsp raspberry puree, (I used frozen raspberries, let them thaw for an hour or two, then blended them and pushed them through a sieve to remove seeds)
1. Beat butter with an electric mixer until smooth and fluffy, then add cream cheese, beating until fluffy again.
2. Add 1 cup icing sugar, vanilla and 2 Tbsp raspberry puree. Beat until smooth. Add icing sugar and puree in two more additions, beating until well blended between additions. You can do this ahead of time and then take out of the fridge an hour before assembling cookies, or just do it while the cookies are cooling.
Now match up your cookies and sandwich them together. I have done it before by dolloping the filling on one side with a spoon, but this time, because I wanted them to look extra pretty, I used a ziploc bag that I cut the corner off of to pipe the filling in. Either way, use lots, or you will have a lot of leftover icing. These are best served as soon as possible, but they will last in the fridge for a day or two. I’m hopeful they are also lasting in my freezer!