Whoopie Pies

There’s another backstage baker over at “All the Way”  —  Understudy Gina Daniels (she covers Coretta Scott King and Fannie Lou Hamer.)

Gina Daniels

When she is not called for understudy rehearsals, the treats come in. Here is her recipe for Whoopie Pies.  This recipe has rendered me speechless.  And salivating!



The Cakes:

2 2/3 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, room temperature
2 cups sugar
4 eggs
1/4 cup buttermilk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring

The White Chocolate Cream Cheese Filling:

24 ounces cream cheese, softened
12 ounces butter, softened
18 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar
Juice of one lemon


Preheat oven to 375 degrees F.

For the cakes:

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and redfood coloring.  Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cakelike and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the White Chocolate Cream Cheese Filling:

In a large mixing bowl, beat the cream cheese until smooth.  Add the cooled chocolate. Once incorporated, add the butter, vanilla, and lemon juice. Mix for about 2 minutes. Add the sugar and on low speed, beat until homogenous. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies.

Makes about 3 Dozen Whoopie Pies.

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