Tag Archives: Berry

Victoria Sandwich Whoopie Pies

Victoria Sandwich Whoopie PieI was suddenly reminded the other day when my British friend told me she had made a Victoria sponge cake that I had forgotten to post these! And really they were one of my favourite Whoopie Pies so I am not sure how I forgot!

I made these awhile ago for a Pride and Prejudice marathon watching day. We watched all of the BBC series in a row one rainy day (6 hours I think?) and I figured we needed a fun sweet for the day. We actually had a huge feast of food… and because it was an all-day event, it allowed for many rounds of eating… which may have been why we all overate.

Victoria  Sandwich (or Sponge) Cake was named by Queen Victoria. Although I first saw this cake on the Food Network somewhere, from Wikipedia, I learned that “a typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.” Seemed like a great idea for a Whoopie Pie!

Nov 2012 010

These went over quite well! Even though I am a huge fan of some of the more interesting/exciting flavour combos on here, I really loved these and they would rank up there as one of my favourites. I do have to say, I think the homemade raspberry jam from my mom truly made them special. Homemade jam is so much more amazing: I definitely recommend it in this recipe over a store-bought version. The other important ingredient would be the vanilla bean in the vanilla filling – yes, you can just use vanilla instead but vanilla beans offer so much more in the vanilla department! They are in their own league for flavour!

Vanilla Whoopie Pies

adapted from Vanilla Whoopie Pies in Whoopie Pies by Sarah Billingley and Amy Treadwell

  • Vanilla Raspberry Whoopie Pies2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  1.  Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for another couple of minutes until light & creamy. Add the vanilla and the eggs one at a time.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the baking soda and then the vinegar to the milk (it will foam!!)
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour.
  7. Drop, scoop or pipe about 1-2 Tb of batter onto the baking sheets.
  8. Bake 8-10 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a drying rack.
Very Vanilla Filling
  • 3/4 cup butter, room temp
  • 1 vanilla bean, scraped (or 2 tsp vanilla)
  • 3 cups icing sugar
  • 1-2 Tb cream (or milk)
  1. Beat butter until light and creamy. Add vanilla bean.
  2. Add sugar 1/2 cup at a time.
  3. Add cream (or milk) until it is a medium consistency: not too thick but not too thin!

Raspberry Jam (preferably homemade. Sorry I don’t have a recipe to suggest! I usually just go with the one in the package of pectin!) (make sure it isn’t a watery variety)

Assembly:

  1. Line up the cookies so that they are beside a matching partnerFillings!(similar size and shape).
  2. Spread half of the whoopie pies with raspberry jam. Add a dallop of very vanilla filling to the top of the jam (use about as much filling as you used for each cookie – about 1-2 Tb).
  3. Smoosh the other side of the cookies on top!
  4. Eat! yum!

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Chocolate-Covered Strawberry Whoopie Pies

Heart-shaped pans + Strawberries for filling = Valentine's Whoopie Pies

I feel like as a blogger I have a responsibility to make seasonal Whoopie Pies. So since it was Valentine’s Day, I of course should post something even if I am single… Unfortunately, I am not great at posting on time. Sorry about that.

My mom gave me some fun pans that she found at a thrift store for some heart shaped Whoopie Pies so I figured I absolutely had to try them out for V-day. I also had a bag of freeze-dried Strawberries that I thought would be great to use in the filling to mimic a chocolate covered strawberry – something that is often enjoyed on Love-fest day. So with these as inspiration you get a gag-me-I’m-single Valentine’s Whoopie Pie! (Really the day doesn’t bother me at all… check out what I think of it here).

Chocolate Whoopie Pies (from Whoopies!)

  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 1/3 cup cocoa
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In a mixer, beat butter and sugar until fluffy & light – 3-4 minutes. Add the egg, beat well and then add the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
  4. Starting and ending with the dry ingredients, add the dry mix alternating with the buttermilk to the butter/sugar/egg. Beat after each addition.
  5. Spoon, scoop or pipe the batter onto the baking sheets. Usually I use my 1.5 Tablespoon cookie scoop that makes medium sized whoopies. This time I actually scooped double into the well-greased heart shaped pans.
  6. Bake 10-11 minutes or until they bounce completely back when lightly touched.
  7. Allow to cool a couple minutes on the sheet before removing to a rack to completely cool

    Heart Shaped Whoopies: I split them in half for filling since the were "puffed" on both sides!

Strawberry Filling

  • 1 cup freeze dried strawberries, pulverized with a food processor
  • 3/4 cup butter, room temp
  • 3 cups icing/confectioner’s sugar
  • 1 tsp vanilla
  • 3-5 tsp cream/milk/water
  1. Beat the butter 3-4 minutes until light and fluffy. Add the strawberries followed by the sugar half a cup at a time & continue to beat on low. Add the vanilla and cream/milk. Beat on high for 2 minutes after.

    Valentine's Whoopie Pies

Assemble by filling two equally sized Whoopie Pies with 1.5 Tb filling (as much as you used for the batter of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little. (I always keep mine in the fridge until about 1/2-1 hour before serving.) For the heart shaped ones, I actually cut them in half and put the filling in the middle.

written by Becky


Vanilla Blueberry Cream Whoopie Pies

written by Becky

In the world of food blogs there are many “clubs” out there to join. There are ones like the Martha Stewart Cupcakes Club that bakes a new recipe from the Cupcakes book monthly and everyone posts on it (the idea is to bake every recipe in the book), or there is The Daring Baker that sends out a recipe to all members and they all bake the same recipe and post their version on the same day, or others like this. I keep wanting to sign up for one of these but as a single girl in her 30’s, I don’t want to be forced to make an entire batch of cupcakes that I have no where to take and therefore the only person that will be consuming them is me! So instead I signed up for a much simpler one that was started by Rebecca at “I Wanna Be a Domestic Goddess”. The idea is to bake something with the seasonal ingredient that her and her friend decide on. Since I originally started following this blog because of the weekly Whoopie Pies that were being baked (which sadly no longer happens), I figured I would start with a Whoopie Pie recipe!

First of all, a note. I find it odd that July’s ingredient was blueberries. Blueberries in BC just barely become available in July so I was pretty much forced to wait until late in the month in order to bake with local berries. And oddly, next months ingredient is cherries – they will be done in the next week or two here I think! Oh well.  Anyways, I love fresh, BC blueberries. This is odd because as a child, I hated them! I think I found there was too much skin compared to fruit and I just didn’t like them at all. I obviously outgrew that though and grew to love them.

Butter & Brown Sugar

Although I love the other vanilla recipe I posted previously, this recipe is a new Whoopie Pie recipe. It is adapted from Whoopies! and I was trying to make it richer and more caramel’y. I used brown sugar instead of white sugar and added caramel flavour to it. Although the flavouring smelled amazing while baking, I don’t think it really impacted the flavour. They are still lovely little pies though! Airy and fluffy while still being sturdy and tasty (I really quite liked the texture of these and I can’t decide which recipe I actually like better now.) And the filling was so simple but it was delicious. It wasn’t overly sweet and yet it was packed full of flavour.

Brown Sugar Whoopie Pies (found here)

  • The delicious smelling batter

    1/2 cup butter, softened

  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 tsp caramel flavour (optional)
  • 1 egg
  • 2 1/3 cups all purpose flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or use a regular bowl and hand mixer), beat the butter for about 30 seconds. Add in the brown sugar and beat together until light and fluffy. Beat in the egg, vanilla and caramel flavour.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Add the flour in 3 additions alternating with the buttermilk.
  5. Use a scoop, spoon or pipe the batter into mounds about 1-1.5 tablespoons each. (leave about 2 inches between each)
  6. Bake 8-10 minutes until the pies bounce back when touched (no indent should be left).
  7. Allow to cool on pan about 2 minutes before transferring to a rack to dry completely.

Just three ingredients in the filling!

Blueberry Cream Cheese Marshmallow Filling

  • 8oz cream cheese, room temp
  • 7.5 oz container of Marshmallow Fluff
  • 2 cups fresh, washed blueberries (preferably local!)
  1. Beat the cream cheese. Add in the fluff and beat until smooth.
  2. Stir in the blueberries gently.
Assemble Whoopie Pies: Pair similarly sized & shaped whoopie pies. Add a good sized scoop of the icing to one side of the pie and place to the top on! Don’t squish the berries! I have decided that the perfect ratio is two-to-one. So I use the same cookie scoop for doing the filling as I do for the cookies: 2 cookies, 1 scoop of icing. Perfection! Yum!

I had to cut them open to show the full blueberries inside!