I’ve been promising my friend Emily for a while that we’d have a baking date, and today the stars finally aligned. After much debate (“What should we make?” “I don’t care.” “How about Whoopie Pies?” “What the hell is a Whoopie Pie?” “Great, it’s settled then.”), we decided to make some Whoopie Pies.
It’s been a while since I’ve used brown sugar in a recipe. Which is a shame, since brown sugar adds such great sweetness and depth of flavor to food. Sometimes granulated sugar just doesn’t cut it, you know?
The recipe I found called for marshmallow fluff in the frosting, but the Safeway near my apartment didn’t have any, so I just said “screw it” and made a batch of cream cheese frosting instead. Then I divvy’d up the frosting between three bowls and colored them pink, blue, and green. Pastel shades, of course. It’s almost Easter, y’all!
The colors turned out pretty well, if I must say so myself. I just wish I had remembered to make a batch of yellow frosting. Yellow is such an Easter-y color. Fuzzy baby chickens…marshmallow Peeps…Easter eggs, and uh…mostly just chicken-related things, I guess.
Somehow Emily and I missed the part of the recipe that said to “mix one large egg into the batter.” Guess we were a little too engrossed in our debate of the origin of the whoopie pie (See: “History of the Whoopie Pie”). Fortunately, the pies seemed to be unaffected by their lack of egg — they rose to puffy mounds as they were supposed to, and were soft, cake-y and delicious. Also, while I can’t attest to the tastiness of the original filling, I can tell you that these cakes were great with cream cheese frosting. Marshmallows vs. cream cheese? Can’t really lose either way.