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Baby Shower Dessert - Whoopie Pies

I have day two of my babies 101 class this evening and I’m in charge of bringing snacks. I thought it would be fun to make a dessert that was baby themed, so I went with blue, pink, and {for me} gender-neutral whoopie pies lol. All of the whoopie pies are vanilla, but I divided the batter into thirds and used food coloring for the pink and blue whoopies.

I had to throw a little chocolate into the mix, so I filled my gender neutral whoopie pies with a chocolate ganache cream cheese filling. I’m the only one in the class that’s not finding out if we’re having a boy or a girl, so I’m curious to see if the pregnant women flock towards their baby color or towards my not as cute, yet filled with chocolate, whoopie pie lol.

These pink, blue and yellow whoopie pies would be perfect for a baby shower. You can also use other colors to match your favorite team, sorority, or holiday.

Yields: About 24 Two-Inch Whoopie Pies

Vanilla Whoopie

2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 (packed) brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Whipped Chocolate Ganache Frosting

1 pound bittersweet chocolate, chopped
2 1/2 cups heavy (whipping) cream
Pinch of salt, preferably sea salt
1 tablespoon vanilla extract, rum, or rosewater

Put the chocolate in a large, heatproof bowl. In a large, heavy-bottomed saucepan over medium heat, heat the cream until it bubbles. Pour the hot cream over the chopped chocolate and let it sit for about 10 minutes, until the chocolate is melted. Add the salt and vanilla and stir with a wooden spoon or silicone spatula just to combine.

Refrigerate the ganache for at least 1 hour and up to 24 hours, until it is firm. Using a hand mixer or stand mixer, beat the ganache at medium speed until it is softened and lighter in color, about 2 minutes. Do not over-beat or the ganache will curdle and liquify.

Note: Good-quality chocolate makes a major difference in the taste of your ganache. When you’re baking for loved ones, don’t cheap out.

Classic Cream Cheese Frosting

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 1/2 cups (one 16-ounce box) confectioners’ sugar
1 teaspoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.

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