Wednesday, September 17, 2014
Quick & Easy Whoopies
(Photo by author)
The Amish might say: "tsk, tsk" to this version of Whoopie Pies, but they're quick and easy when in a hurry, if unexpected visitors or little ones drop by, or you're just in the mood for a Whoopie Pie and are too tired to make them from scratch.
Keep some frosting on hand and have some mini muffins or plain mini cupcakes in the freezer and you can make these any time the urge strikes.
Recipe: Take twelve mini muffins or cupcakes of choice (Choc, chip muffins were used in this recipe.) And one 14-ounce can of vanilla frosting.(You'll probably only use half the can. Save the rest in the fridge for next time.)
Slice the tops off of all the muffins/cupcakes and spread approximately 1 1/2 teaspoons of the frosting onto six of the flat side of the muffin tops. Then cover each one with the remaining tops.
Place a dollop of frosting on top of the remaining bottoms of each muffin or cupcake (Using a pastry tip makes it look nicer) and arrange them along with the mini Whoopies on a doily lined plate. Makes a nice presentation. See above photo.
If you just want a nice big Whoopie Pie of your own, take two regular size muffins or plain cupcakes, slice off the tops, spread frosting on the inside of one top, cover with the other and take a big bite! Save the bottoms for dessert. Slice them and top with a dollop of leftover frosting, as shown in the following photo.
Note: Yesterday the recipe for Whoopie Cookies called for some marshmallow creme mixed with the frosting. It works well with soft flat cookies, but the consistency makes it difficult for the tops of muffins/cupcakes to stay in place. They tend to slide off. If you really prefer that combo, use a toothpick to keep the tops from slipping.
Also note that the large muffinWhoopie Pie is difficult to stand on its own, so simply slice off a bit of the roundness on the end that will sit on the plate. Enjoy!