Monthly Archives: March 2012

I-wish-I-was-on-a-beach Whoopie Pies

So usually every year in January or February I go somewhere hot to escape the winter for just a short while. It doesn’t take long, only a week of warmth (although longer would be AMAZING), but that is enough to get me through the blahs of the rain in Vancouver. This year it didn’t work out. Between timing & budgets, it just didn’t happen. And now I am feeling it. I just want to feel the warmth of the sun on my back or just sit outside & read a book or even just have a week off to relax (it is WAY too long between Christmas and Easter to not have a break! I look forward to having the new stat holiday in February next year!). We will not miss out next year!

These Whoopie Pies were intended to bring a little sunshine and tropical flavour to the dullness of winter. One friend from Australia commented “these remind me of something at home” so I think I captured the idea of sunshine into the treat! I wasn’t really aiming for any particular drink, just something that you would enjoy in the sun on the beach. I had this tropical dip mix that I got as a ‘mystery purchase’ in a set with a few others and figured it would be great in a filling. Since it would be impossible anyone else to purchase this (apparently it was a fundraiser item), I would recommend throwing in some freeze dried pineapple and toasted coconut (blend it up first so that it becomes a powder). And for the outside I used the coconut Whoopie Pies I had previously made as a template and just enhanced it with some extra tropical fun (i.e. citrus and rum!)

Tropical Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1 tsp rum extract
  • 1 large  egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • (optional: 1/3 cup freeze-dried strawberries blended to ‘dust’)
  • 1/3 cup coconut milk
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened shredded coconut (fine is best but medium shred should be fine)
  • zest from one orange
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the butter about 1 minute. Add the sugar and beat another 2-3 minutes until fluffy and light. Add the egg followed by the extracts.
  3. In a separate bowl, whisk together the flour, baking soda, salt & strawberry ‘dust’ (if using).
  4. In a measuring cup, measure the two milks together and stir.
  5. With the mixer on low add about 1/3 of the flour mix, then 1/2 of the milk mix, another 1/3 of the flour mix, the rest of the milk, and finally the rest of the flour.
  6. Mix in the shredded coconut & orange zest.
  7. Spoon or scoop batter (about 1.5 tablespoon per cookie) onto the prepared cookie sheets.
  8. Bake 10-12 minutes or until they spring back when lightly touched. Allow to cool a few minutes on the sheet and then transfer to a rack to cool completely.

Tropical Filling

  • 1/2 pkg cream cheese (1/2 cup), softened
  • 1/2 cup butter, softened
  • 2 Tb rum
  • 3 Tb Tropical fruit dip mix
  • 4 cups icing/confectioner’s sugar
  • (2 Tb coconut milk)
  1. Beat the cream cheese and butter together. Add in the dip mix and the rum.
  2. Add sugar 1/2 cup at a time with mixer on low. Add enough coconut milk if required to make it a medium consistency.
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little.

My Blogiversary! Funfetti Whoopie Pies

Well it has already been a year! Actually a year and a week – I made these last weekend and although this isn’t going to be a long post, I still didn’t get around to posting it until now!

Between 25 Whoopie Pie recipes and a bunch of other posts on random other things, I think it has been a good year! I hope you have enjoyed it! I am sure there will be many more years as I still have way too many recipes to try! 🙂

I figured that the best Whoopie Pies for a ‘birthday’ celebration would be Funfetti Whoopie Pies. It seems that most blogs promote that as the ultimate for birthdays (although it isn’t really my fav – Vanilla on Vanilla is sorta boring to me but I thought they would still look fun!) Unfortunately, I tampered too much with the recipe and wouldn’t want to promote it. I wanted a fluffier vanilla Whoopie Pie that was as white as possible. But I should have gone about it a little differently. For unknown reasons to me (I don’t remember exactly what I was thinking really… I bet I had a reason at the time but now it really makes no sense to me!) I did not use my favourite vanilla recipe and I tried using only beat egg whites instead of an egg. I also didn’t have the buttermilk I needed so I substituted greek yogurt… and some milk+vinegar (the alternate to buttermilk) but I should have just used the milk (the yogurt was so thick that of course it wouldn’t give a nice fluffy cookie!). Oh well, they still looked pretty enough for this celebration but I won’t suggest the recipe until I perfect it! Instead, I will suggest trying this vanilla recipe (without the vanilla bean) and add the funfetti sprinkles/jimmies/non-pareils to them and then fill with the below vanilla filling!

Vanilla Filling

  • 3/4 cup butter, softened
  • 3 cups icing sugar
  • 2 tsp vanilla (preferably clear)
  • 3-5 tsp milk/water to medium consistency
  • pink food colouring (maybe not the neon gel stuff that I used… I didn’t really want them THAT pink!)
  1. Beat the butter until creamy and light (about 2 minutes). Add in the vanilla.
  2. Add the sugar 1/2 cup at a time and then the milk. Beat well. Add more liquid as needed and then the food colouring.

written by Becky