Today, I want to share with you a recipe that is near and dear to my heart – my recipe for Wacky Whoopie Pies! It’s special to me for a few reasons. My father is a Mainer and I grew up outside of the capital. Even though I don’t live there anymore, I have deep ties to Maine. Most of my extended family still lives there and I was married in South Portland. Some of my fondest memories are going to the family market up the street and buying a homemade whoopie pie wrapped in saran wrap. It wasn’t until I moved out of Maine that I realized that you can’t just buy a whoopie pie anywhere!
The other reason this recipe is special to me is that I initially moved out to California with dreams of “making it big” as an edibles chef to the dispensaries. My Wacky Whoopie Pies were going to be my signature treat. I must have made hundreds of whoopies trying to perfect this recipe. It took my husband a few years before he could eat another whoopie pie because he ate so many of them when I was testing out my recipe! For a lot of reasons that I won’t get into, I shifted my dream to start this blog in order to share my knowledge with all of you. I am so very proud of this recipe and I hope you all have a WICKED good time making these whoopies for yourselves!
Now, every Mainer would laugh me out of the state once they learned I make these whoopies with oil (specifically canna-oil) instead of the usual shortening. But I use oil for two reasons – canna-oil is my preferred method of making edibles AND you can’t buy shortening with trans fat in California! I have tried to bake with the no trans fat shortening and it’s frankly disgusting. I understand WHY they banned trans fat but it’s unfortunately ruined any recipe that uses shortening.
Whoopie batter is a cross between cake and brownie batter. It’s not quite as thin as cake batter but not quite as thick as brownie batter.
I ordered this whoopie pie pan online and it’s amazing! This pan is used to make medium sized whoopies and it helps them all come out perfectly circle. BUT it’s definitely not necessary! You can use a simple cookie baking sheet instead. To make 12 medium whoopie pies (24 individual cakes = put together make 12), use about a tablespoon of batter per whoopie. For larger whoopie pies, use two tablespoons per whoopie. When you first drop the batter in, it will look like the clump above but wait a minute and it will flatten out. Your whoopie batter should look like flat circles before you pop them in the oven. Whoopies baked! They should be puffy and almost the consistency of a little cake. Now it’s frosting time!
Here’s your history lesson for the day – both the Amish and Mainers claim to have invented the famous Whoopie Pie. The real difference between the two recipes is in the frosting. The Amish whoopie pie’s (they call them ‘gobs’) frosting is made with corn syrup. The Maine version is made with marshmallow cream, specifically Marshmallow Fluff.
So here’s another item I can’t buy in California: FLUFF! I went to the store and had to settle for Jet Puffed Marshmallow Creme. I mean, it’s not really that much different then Fluff but still – COME ON California! If you can’t buy marshmallow cream where you live, you can always make marshmallow cream yourself using cream of tartar and egg whites (here’s a recipe). But I must warn you – it’s INCREDIBLY sticky and gets everywhere! The first step to frosting the whoopies is find two pies that are similar sizes. If you’re baking with a whoopie pie pan, this won’t really be an issue. But if you dropped it yourself onto pans then this step is important. Put frosting on one side of a pie and try to place it in the center of the whoopie. Don’t spread it to the edge of the cake. Gently press the other whoopie onto the other one. This will force the frosting to the edges. Wrap your whoopies in saran wrap to store them. They’ll keep a few days at room temperature or you can store them in the fridge. Just make sure to bring them to room temperature before you serve.
Wacky Whoopie Pies
(makes 12 medium sized or 6 large sized whoopies)
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened cocoa
1 cup sugar
1/3 cup canna-oil
1 tsp vanilla extract
3/4 cup milk
1/2 cup butter
1 1/4 cup confectioners sugar
2 cups marshmallow cream
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease a whoopie pie pan or line 2 sheet pans with parchment paper. Set aside.
2. Combine flour, baking soda, salt, cocoa, and sugar in a large bowl. Beat quickly with mixer to combine ingredients.
3. Add egg, canna-oil, vanilla extract and milk. Beat on high to combine. Don’t mix it too long or the batter will be less tender. Just beat it enough until the batter comes together.
4. For medium sized whoopies, drop a tablespoon of batter onto the pan. For bigger whoopies, drop two tablespoons. Wait for batter to flatten out before you drop the next one. Leave an inch between whoopies. (You will have 24 individual medium cakes or 12 individual big cakes total)
5. Bake whoopie pies for 12 minutes. Cool completely before frosting.
6. Beat together butter, confectioners sugar, marshmallow cream and vanilla extract in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assembling Whoopie Pies
7. Spread frosting on half of cakes and top with remaining cakes. Wrap whoopie pies in saran wrap to store.