The Pioneer Woman Tasty Kitchen
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Whoopie Pies for Valentine’s Day

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

An authentic Whoopie Pie with a Valentine addition–Raspberry Curd swirled into the filling! I categorized this recipe as ‘Intermediate’ only because of the time involved, the actual steps aren’t difficult. The list of ingredients is long, but don’t be intimidated! Just take it one step at a time!

Ingredients

  • FOR THE CURD:
  • 10 ounces, weight Raspberries (Fresh Or Frozen)
  • ½ cups Granulated Sugar
  • 4 whole Egg Yolks
  • ½ whole Medium Lemon, Juiced (about 2 Tsp.)
  • 6 Tablespoons Butter
  • _____
  • FOR THE PIES:
  • 1 cup Cocoa Powder
  • 1 cup Hot Water
  • 1 cup Shortening
  • 3 cups Granulated Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 5-⅓ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • ½ teaspoons Table Salt
  • 1 cup Buttermilk
  • _____
  • FOR THE FILLING:
  • 6 Tablespoons All-purpose Flour
  • ⅛ teaspoons Table Salt
  • 2 cups Milk
  • 1-½ cup Shortening
  • 3 cups Confectioners Sugar
  • 4 teaspoons Vanilla Extract

Preparation

FOR THE CURD:
Puree raspberries. Run through a sieve small enough to catch the seeds. Measure enough puree to equal 3/4 cup. You might get a different amount using fresh versus frozen, so be ready to puree more raspberries if needed.

Fashion a double boiler using a medium, non-reactive (stainless steel is great) bowl fitted over a small pan with an inch or so of simmering water. Or if you actually have a double boiler, great!

Pour 3/4 cups of the raspberry puree, sugar, egg yolks, and lemon juice into the double boiler. Stir well and let cook over simmering water until mixture thickens, about 10 minutes. Remove from heat and stir in the chunks of butter. Mix until butter is melted.

Strain through sieve again and place into a small bowl. You should have about 1 1/2 cups of curd. Lay some plastic wrap directly onto the surface of the curd and set in fridge to cool.

FOR THE PIES:
Preheat oven to 350 degrees F.

Mix together cocoa powder and hot water. Stir well and set aside to cool.

Cream together shortening and granulated sugar. Add eggs, vanilla and cooled cocoa mix. Blend well.

Sift together dry ingredients and add alternately to the butter/sugar mixture with the buttermilk. Make sure it’s incorporated well so you get even baking results.

Scoop onto a parchment or silpat lined baking sheet and bake in preheated 350 degree F oven for 10-11 minutes. I used a 3 Tablespoon-sized cookie scoop.

Let cool for a minute on pan and then transfer to a cooling rack.

FOR FILLING:

Mix the flour and salt in a small saucepan. Slowly whisk in milk. Stir and cook over medium-low heat until thickened, about 5-7 minutes. Cool in fridge.

Cream shortening and powdered sugar in a mixer. Add vanilla and chilled milk mixture. Mix well. I run the mixture through a sieve at this point just to get rid of any flour lumps. Return to mixing bowl and mix for 7 minutes. I use the wire whisks for the filling.

Fold in as much Raspberry Curd as you like according to your taste.

ASSEMBLY:

Match up the whoopie pie cookies (by size) as best as you can. Spread filling on the bottom of one pie and sandwich with matching half. I like a lot of filling, use what you want. I individually wrap whoopie pies and store in the refrigerator (or freezer).

3 Comments

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internette on 2.8.2011

Making sure there was shortening in the recipe since you called them authentic. Sorry but I am from Lancaster County with mennonite family, I had to check. I use to make these for military base fund raisers and they sold out everytime and had many requests over and over.

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Nela on 2.8.2011

Those look great! *slurps lips* :D

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Allison at Novice Life on 2.8.2011

yum these look wonderful!

One Review

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kellieanne92 on 2.22.2011

These tasty gems are worth the time invested in making them. The raspberry curd is the crown on the old favorite amish whoopie pie I use to buy at Lancaster downtown market. Yum!

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