The legend of the whoopie pie: Some people say it originated when Amish farmers in Pennsylvania shouted with delight upon finding this treat in their lunch. Others contest it started in Maine, where it is the official state treat (not dessert, TREAT).
Whatever. I’m sure the Amish actually came up with it ’cause they know how to make awesome stuff from scratch.
What is not in dispute is the deliciousness of the whoopie pie. It’s a soft cake-cookie (yes I made that word up) stuffed with creamy filling of your choice then served in sandwich form. Its playful and yummy, what’s not to like? (if you don’t have something nice to say, keep it to yourself ;-))
The cake-cookies in this recipe are another one of my cake batter cookie creations. This time I made them with sour cream instead of oil so they are super moist and soft.
Did I mention these are easy to make too? If you’ve been turned off by other whoopie pie recipes before because it looked too labor intensive, this is a great recipe to use for getting your feet wet.
To begin, bake your cookies.
I know they look good enough to eat right now, but wait my friends! It gets better.
Melt white chocolate squares with a little bit of cream.
Whip the chocolate with mascarpone cheese, an Italian soft cheese whose flavor is less sharp than cream cheese.
Pipe the filling onto the center of half the cookies.
Top off each cookie with a little cookie ‘hat’ and press down gently, the filling will naturally spread to the edges.
Commence with the eating!
Red Velvet Whoopie Pies with White Chocolate Mascarpone Filling
- one 16.5 ounce box of Red Velvet cake mix
- 1/2 cup reduced fat sour cream
- 2 eggs
- dash of vanilla
- 8 ounces mascarpone cheese, softened
- 4 tbl butter, softened
- 3 ounces white chocolate, chopped
- 1/4 cup whipping cream
- 2 cups powdered sugar
For the cookies: Preheat oven to 350. Combine the cake mix, sour cream, eggs and dash of vanilla in a large bowl of an electric mixer. Mix on medium speed for just under 2 minutes. Drop the batter by the tablespoon full onto a lined cookie sheet. Bake for 10 minutes, let cool briefly on the sheet before moving to a cooling rack.
For the filling: In a small saucepan, melt the cream and the chocolate over low heat, stirring occasionally. Let cool to room temperature. Using the whisk attachment on your mixer, whip the cheese and butter for 3 minutes on high, until it looks a little fluffy. Turn the mixer down to low and slowly pour in half the white chocolate mixture, alternating with the powdered sugar. Mix until combined and smooth. Spoon the filling into a pastry bag (or a large ziploc bag with one corner cut off).
Assembly: Lay out half your cookies and pipe a generous amount of filling onto the center. Top them with the other half of your cookies, pressing down gently to push the filling to the outer edges of the cookie. Makes about 15 whoopie pies.
Daily Question: Does your home state have an official state treat?