makin' whoopie

for the past two years in a row, the fultzes hosted a superbowl party at their digs down in MV. this year, though, they had the nerve to schedule their annual vacation to st. john (that would be the usvi, in case you were wondering, muffy) for superbowl xliii. *hmph!*

on top of not being able to hang out with the fultzes, this ill-timed vacation of theirs also meant my getting the heisman on enjoying suz's most tasty tribute to her PA roots: the whoopie pie. in case you're unfamiliar with this particular delicacy (and it seems like lots of people are), i thought it would be helpful to include a description from wikipedia:

"A whoopie pie...is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them. In Western Pennsylvania they are known as 'gobs.'

They are popular both as a simple dessert or as a snack food. They can be purchased...at Amish farmers' markets throughout Pennsylvania, Indiana, Virginia, West Virginia, and Ohio and are often found in restaurants and gift shops throughout Pennsylvania Dutch Country. "

considering the pittsburgh steelers were playing this sunday, it seemed only right that we continue the whoopie pie tradition, you know, to honor the PA component of the superbowl. (naw, of course, it had nothing to do with my wanting to eat whoopie pies. none at all. none. at. all. ...) the recipe originally comes from gourmet, with a few changes, because i prefer chocolatier whoopies (heehee) than that particular recipe seemed to make. also, i don't use marshmallow fluff (i have no idea what sort of eggs the people at marshmallow fluff use, but i'm pretty sure they're not using pastured ones), so i've included a recipe for marshmallow cream as well. yes, it's an extra step; no it's not hard at all, and worth it if you want to be sure about how all your junk food is made. recipe below, enjoy!


Whoopie Pies

Cakes
1 3/4 cups unbleached all-purpose flour
3/4 cup high-quality cocoa powder
1 1/4 tsps baking soda
1 tsp salt
1 cup buttermilk
1 tsp vanilla
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1 large egg

Cream Filling
2 cups marshmallow cream (recipe follows)
1/2 cup unsalted butter, softened
1 1/4 cups confectioners sugar
1 tsp vanilla paste

Cakes
Preheat oven to 350°F. Butter 2 large baking sheets. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Using stand mixer, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until just smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, about 10 minutes. Transfer to a rack to cool completely.

Cream Filling
Beat together butter, confectioners sugar, marshmallow cream (recipe below), and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Makes 10 whoopie pies.


Marshmallow Cream Filling
3 large egg whites
1/4 teaspoon cream of tartar
2 tbps granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla paste

In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.

In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (242-246°F). Immediately remove syrup from heat.

With mixer on low, add syrup into egg whites in slow stream. Continue to beat on high for six minutes or until the cream is very fluffy. Beat in vanilla paste. Yields approximately 3 cups.