Made of two soft, cake-like cookies sandwiching icing, whoopie pies are thought to have origins with the Amish in the United States.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2011
Cream Cheese Filling:
MethodIn large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.
In separate bowl, whisk together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.
Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.
Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.
Nutritional facts Per pie: about
- Sodium 340 mg
- Protein 6 g
- Calories 422.0
- Total fat 22 g
- Potassium 211 mg
- Cholesterol 74 mg
- Saturated fat 13 g
- Total carbohydrate 55 g
- Iron 14.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 20.0