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Whoopee Pies

  • Yield: 60 mini whoopee pies

Source: Martha Stewart Weddings, Spring 2013


For Whoopee Pies

  • 4 ounces butter soft
  • 7 ounces superfine sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 10 ounces all-purpose flour
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 8 fluid ounces buttermilk

For Creme Filling

  • 8 tablespoons butter, softened
  • 1 1/2 teaspoons vanilla
  • 8 oz marshmallow creme
  • 1 lb confectioners' sugar


  1. For chocolate pies add 2 tablespoons of cocoa powder to the dry ingredients and sift.

  2. Sift all dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Do not over mix. Mix the egg and vanilla to the butter and sugar. Mix half the dry ingredients followed by half the buttermilk, repeat until everything is uniformly incorporated. Pipe inside a 1 1/4 inch circle drawn on parchment on a cookie sheet.

  3. When piping keep pastry tip about 3/8th away from parchment, after piping, use a damp finger to lightly press down any points that have pulled away from the whoopie disk.

  4. Bake in a preheated 350 degree convection oven for 4 minutes then turn and bake for another 2.

  5. For creme filling: Mix all ingredients together by hand and assemble Whoopee pies.

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