Domesticated

According to a recently puslished (well, as of March) article in the NY Times, Whoopie Pies are joining the ranks of cupcakes and gelato in the trendy dessert hall of fame. Shocked as I was, I did not believe it until I saw a mouthwatering stack in a neighborhood bar frequented by hipsters in Seattle’s trendy Capitol Hill. Boasting less fat and a recipe in Weight Watchers, this pie/cookie/humongous Oreo is a delectable new treat to add to your recipe box to impress even your most trendy friends. I have enclosed a delicious full-fat recipe but there are a ton of low-cal versions out there.

Ingredients:

For cakes

• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg

For filling

• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/4 cups confectioners sugar
• 2 cups marshmallow cream such as Marshmallow Fluff
• 1 teaspoon vanilla

Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks’ notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature.

Source: Epicurious

This recipe is perfect for cupcakes, cakes, and cookies. To make buttercream you absolutely must have access to an electric hand mixer or KitchenAid standing mixer- your arm and a wire whisk just will not work (I found this out the hard way.) 

Ingredients

Makes 2 1/2 cups

• 3/4 cup sugar
• 3 large egg whites
• 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
• 3 ounces semisweet chocolate, melted and cooled

Directions

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

 Source: Martha Stewart