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Cranberry Island Whoopie Pies

This delicious dessert recipe is courtesy of Cranberry Island Kitchens.

  • Yield: Makes 10
Cranberry Island Whoopie Pies

Source: The Martha Stewart Show, September Summer 2007

Ingredients

  • 1/2 cup (1 stick) unsalted butter, preferably organic, room temperature, plus more for muffin pans
  • 2 cups sugar
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract, preferably organic
  • 1 1/2 teaspoons baking soda
  • 1 cup buttermilk, preferably organic
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 cup boiling water
  • Whoopie Pie Filling

Directions

  1. Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.

  2. Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.

  3. In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.

  4. In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.

  5. Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.

  6. Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.

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