Old-Fashioned Whoopie Pies Recipe

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Whoopie pies are a classic treat that brings back memories of childhood. These sweet sandwich cookies have soft chocolate cakes filled with creamy marshmallow. You can make 36 delicious whoopie pies in just 28 minutes with this easy recipe.

The chocolate cakes are made with cocoa powder, giving them a rich flavor. The filling is light and fluffy, made with shortening, sugar, and egg whites. When you bite into a whoopie pie, the creamy center oozes out. It’s like eating a cupcake sandwich!

Exact Ingredients List

Here’s what you’ll need to make these yummy old-fashioned whoopie pies:

For the chocolate cakes:

• 1 cup shortening
• 2 cups white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup sour milk
• 2 tsp baking soda
• 1 cup hot water
• 4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt

For the marshmallow cream filling:

• 1 1⁄2 cups shortening
• 4 cups powdered sugar
• 1⁄4 cup all-purpose flour
• 1⁄4 cup milk
• 1 1⁄2 tablespoons vanilla extract
• 2 egg whites (beaten)

Make sure you have all these items before you start baking. The recipe makes about 36 servings, so you’ll end up with plenty of treats to share with family and friends!

Instructions

Preheat your oven to 400°F and grease two cookie sheets. In a large bowl, mix 1 cup shortening and 2 cups white sugar until fluffy. Beat in 2 eggs one at a time. Add 2 tsp vanilla and 1 cup sour milk, stirring well.

In a separate bowl, combine 4 cups flour, 1 cup cocoa powder, and 1 tsp salt. Pour this into your batter and mix thoroughly. Dissolve 2 tsp baking soda in 1 cup hot water, then add to the batter.

Scoop tablespoons of batter onto your greased cookie sheets. Bake for 8 minutes until firm, but don’t overbake! Let the cookies cool briefly, then move them to a wire rack.

For the filling, mix 1 1/2 cups shortening, 4 cups powdered sugar, and 1/4 cup flour until light and fluffy. Gradually beat in 1/4 cup milk and 1 1/2 tbsp vanilla. Fold in 2 beaten egg whites.

Once your cookies are completely cool, spread a tablespoon of filling on one cookie and top with another. Your whoopie pies are ready to enjoy!

Possible Substitutes List

You can swap out some ingredients in this whoopie pie recipe. Here are some options:

For the cookie:
• Butter instead of shortening
• Brown sugar for half the white sugar
• Buttermilk in place of sour milk
• Whole wheat flour for 1 cup of all-purpose flour

For the filling:
• Butter instead of shortening
• Cream cheese for half the shortening
• Marshmallow fluff instead of egg whites

You can also try different flavors:
• Add pumpkin puree and spices for pumpkin whoopie pies
• Use red food coloring for red velvet whoopie pies
• Mix in peanut butter for a nutty twist

Don’t be afraid to get creative! You can adjust the recipe to fit your tastes. Just keep the basic structure the same for the best results.

Remember to watch your baking time if you make changes. New ingredients may cook differently. Check your whoopie pies often to avoid burning.

How To Make It Diabetes-Friendly

To make these whoopie pies better for people with diabetes, you can try a few easy swaps. Replace the white sugar with a sugar substitute like stevia or erythritol. These work well in baking and have little effect on blood sugar.

Instead of all-purpose flour, use almond flour or coconut flour. These low-carb options add fiber and nutrients. You may need to adjust the liquid in the recipe when using these flours.

For the filling, skip the powdered sugar. Try a sugar-free pudding mix or whipped cream cheese sweetened with stevia. This cuts carbs while keeping the creamy texture.

Here are some more tips:
• Use sugar-free cocoa powder
• Replace milk with unsweetened almond milk
• Add cinnamon or vanilla for flavor without sugar
• Make smaller pies to control portion size

Remember to check with your doctor about any diet changes. Enjoying treats in moderation can still be part of a healthy eating plan for diabetes.

Tips, Tricks & Storing

Use room temperature ingredients for better mixing. This helps create a smoother batter and fluffier filling.

Don’t overmix the batter. Stop mixing as soon as everything is combined to keep the cookies light and tender.

For uniform cookies, use an ice cream scoop to portion the batter. This ensures even baking and prettier whoopie pies.

Let the cookies cool completely before adding filling. Warm cookies will cause the filling to melt and slide off.

Store your whoopie pies in an airtight container at room temperature for 2-3 days. Place wax paper between layers to prevent sticking.

For longer storage, refrigerate whoopie pies for up to 1 week. Bring them to room temperature before eating for the best texture and flavor.

You can freeze whoopie pies for up to 3 months. Wrap each one in plastic wrap, then place in a freezer bag. Thaw in the fridge overnight.

Try different flavors! Add peppermint extract to the filling for a minty twist, or use pumpkin puree in the batter for a fall treat.

For extra-fluffy filling, beat it on high speed for 3-5 minutes. This incorporates more air, making it light and creamy.