Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
[Original artwork and photographs: Jessie Oleson]
Whoopie pies are not the next cupcake…or are they?
At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M.) made my eyes go wider than any other: the whoopie pie cupcake. Here it was: cold, hard proof that both are improved when combined. Yes!
Needless to say it was love at first bite, and I rushed home to try and recreate the magic in my own kitchen. I whipped up a batch of whoopie pie batter (using butter instead of the traditional shortening) and baked about two-thirds of it in cupcake cups, and the rest as regular whoopie pie cookies, and then sandwiched it all together with a generous dab of fluffy frosting.
The conclusion? Whoopie pies and cupcakes are definitely better together.
This recipe is adapted from the version found in the great cookbook All American Desserts, in which the recipe intro notes that “I got this recipe from a neighbor in Burlington, Vermont, the year before we moved out and Ben and Jerry (of ice cream fame) moved in”.
