Whoopie Pies


These aren’t pies at all. They’re disks of chocolate cake made into sweet, frosting-filled sandwiches. The ricotta doesn’t taste like cheese—it makes the cakes fluffy!
Supplies
baking sheet, parchment paper, bowls, wooden spoon, measuring cups, measuring spoons, sifter, baking spatula, dinner knife, soup spoon, ordinary teaspoon, dinner knife or palette knife
Ingredients
1/3 cup (80 mL) ricotta cheese (preferably extra smooth)
¼ cup (60 mL) soft unsalted butter (see “Butter”)
2/3 cup (160 mL) white sugar
1 egg
½ tsp (2 mL) vanilla extract
¾ cup (185 mL) all-purpose flour (spoon in, level)
¼ cup (60 mL) unsweetened cocoa powder (spoon in, level)
¼ tsp (1 mL) baking soda
pinch of salt
Whoopie Pie Filling or your choice of frosting or ice cream
  1. Preheat the oven to 325°F (160°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, use the back of a wooden spoon to cream together the ricotta cheese and butter. Mix in the sugar, egg, and vanilla. Use a dinner knife to clean off the spoon. Set aside.
  4. In another big bowl, sift the flour, cocoa powder, baking soda, and salt. Mix well with a baking spatula. Gradually stir this mixture into the ricotta mixture. Use a dinner knife to scrape sticky ingredients off the spatula so everything is well blended into a batter.
  5. Use a soup spoon to scoop the batter and push it off with your finger onto the parchment. Make eight equal-sized dollops, keeping the dollops at least 2 inches (5 cm) apart because they spread a lot as they bake. The tops of the dollops will be bumpy. If you want your whoopie pies to be smooth on top, smooth out the bumps before baking by dipping an ordinary teaspoon in cold water and lightly running the back of the spoon over the big bumps—but don’t squash the batter.
  6. Bake on the middle rack of the oven for about 14 minutes, or until the whoopie pies spring back when lightly pressed in the middle.
  7. After the cakes have cooled completely on the baking sheet, use a dinner knife or palette knife to spread the flat sides of four cakes with Whoopie Pie Filling, ¾ cup (185 mL) other frosting, or even softened ice cream. Place the remaining four cakes on top of the filling and serve. (You could also eat the cakes plain.)
Makes 4 Whoopie Pies.
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