B and PB Whoopie Pies

June 16, 2010

in American,Cookies,Recipes,Whoopie Pies

Peanut Butter filled Banana Whoopie Pies
One quick glance through my blogs’ dream archive and you can see a particular baked good that month after month keeps making an appearance.

Care to take a wild guess? Yes, Macarons…

I know, I know, we’ll get to the whoopie pies in a sec. I just wanted to share with you something very exciting that took place two weekends ago.

I actually held my very first Macaron Class! Can you believe that? I decided to start off with a small and manageable group of only two students since I would be teaching the class in my own kitchen.

Macaron Class

My two brave students were Julia from Fat Girl Trapped in a Skinny Body and Sara from Sliced Strawberries.

Julia's Handy Work
Sara's Handy Work
Did you see those gorgeous macarons? Needless to say they both passed the class with flying colors! Julia & Sara you guys were amazing!!

I’m so thankful to my two awesome students for being brave enough to let this newbie teacher share with them what I learned from the Queen of Macarons herself, Helen better known as Tartelette

I also want to give a big shout out to my dear friend and fellow Macaron Class classmate Rachael from La Fuji Mama who stopped by to lend a hand and offer moral support!

Back to the Whoopie Pies, well after a busy morning of teaching I managed to run over to my son’s elementary school and catch the tail end of a Carnival & Raffle they were having.

The raffle prizes were arranged along a couple of tables and in front of each was a brown bag. If you liked the prize you would place as many raffle tickets as you wanted in hopes of winning that particular prize.

Well my husband and boys had spent all morning at the carnival while I taught the macaron class and had placed $20 worth of raffle tickets among the prizes.

Well, I got there right when they were about to announce the winners of the raffle prizes. They announced a few of the winners and then they got to this basket…

Baking Lovers Basket
I’m thinking they must have put most if not all twenty tickets in this bag because; I got to walk home with it.

As you can see from the picture, there was a Wilton Whoopie Pan and the Whoopie Pie book. Of course I had to break in the pan, wouldn’t you?

I had a couple of very ripe bananas sitting in my fruit bowl so I decided to make banana whoopie pies with a creamy peanut butter filling. They were a huge hit!

Peanut Butter filled Banana Whoopie Pies
Banana Whoopie
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

1 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
3/4 cups light brown sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed

Preheat oven to 350 degrees F.

Line three baking sheets with parchment paper or a Silpat.

In a small bowl whisk together the all-purpose flour, bread flour, baking soda, and salt.

In the bowl of a stand mixer combine the butter, vegetable shortening, light brown sugar, and vanilla. Beat on medium speed for about 3 minutes with the paddle attachment, until light and fluffy.

Add the eggs one at a time, and stir just until combined.

Alternate adding the flour mixture and the mashed bananas. Stir to combine between each addition and scrape down the sides of the bowl if necessary.


Filled Whoopie Pan
Whoopie Pie Pan Spoon two tablespoons of batter into each crevice and bake for about 9 minutes.

Spoon Method Spoon one tablespoon of batter at a time onto a lined cookie sheet making sure they are at least 2 inches apart. Bake for 8 minutes.

Piped Banana Whoopies
Piped Method Using an Ateco #807 tip pipe 2 inch whoopies onto a lined baking sheet, making sure they are at least 2 inches apart. Bake for 8 minutes.

The original recipe said it made about 48 two-inch cakes. I had enough batter to make 12 four-inch cakes and 44 two-inch cakes. I also used one large and two medium sized bananas.

Banana Whoopies and peanut butter
Salty Peanut Butter Woopie Filling
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

3/4 cup creamy or crunchy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1/2 teaspoon salt

In a small bowl beat together the peanut butter and unsalted butter on low speed until smooth and creamy.

Add the confectioners’ sugar and salt, beat on low just until combined then increase speed to medium and beat until fluffy, about 4 minutes.

Piped Whoopie Filling

Banana Whoopie Pies filled with Peanut Butter

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