Whoopie pie are small round mound shaped cake cookies; sandwiched together with cream filling. I think they are very cute and delicious. And the small servings are just right, for any occasion . Serve these Chocolaty Eggless Whoopie pies, when you have friends with kids, at your home. Or take these whoopie pies along for a long journey treat. Eggless Whoopie pies will definitely be a fuss free impressive dessert.
Earlier I had posted a recipe of Red velvet whoopie pies- But many readers wanted a recipe of eggless whoopie pie; This one is equally fantastic, I used sour cream instead of eggs- which works as a magical ingredient; The whoopie pie turned out to be super soft and delicious. But if you are looking for red velvet whoopie pie- Click on the link Red velvet whoopie pie
Whoopie pies are very comfortable to make, I mean these do not require any cake pans or fancy equipment. A quick recipe to make and will get finished from the serving tray more quickly; especially if you have kids, Kidos will have a whoopie smiles –
LOVE U WHOOPIE PIE
Whoopie pies can be made in variety of flavors and the possibilities are end less. From chocolate to vanilla, peanut butter or even pumpkin. I am sharing a recipe of eggless whoopie pie. I baked beautiful, pillowy chocolaty cake discs and sandwiched them with cream cheese frosting, and it is such a classic combo of flavorful joy. A bit of melted chocolate on top made them look more inviting.
If you really love to bake a cake or cup cake at home and those designs or swirls always gives you a tough time; You must try making Whoopie pie. Very easy to make and assemble and it will definitely be a success. If you want to give whoopie pie a quick try, these can be made with the left over cake mix as well.
A great whoopie pie should be soft, light, and fluffy. The frosting should be creamy and yummy.
Few tips to have delicious looking Red Velvet Whoopie pie at home –
1. As the whoopie pie is very small, it does not take long to bake. so stick to the time mentioned in the recipe for baking. Because over baking will make these dry.
2. Use an ice-cream scoop to put small heaps of the cake batter on the parchment paper. This will give you uniformity in size. However, if you don’t have an ice cream scoop, use two spoons, and make sure that every time you scoop out almost th same amount of batter.
3. You can store unfilled cakes in an air tight container; at room temperature.
4. You can use a piping bag to fill the cookies or even a spoon would work just fine.
5. Keep the filling in the fridge for sometime before assembling the cookies. A runny filling will be difficult to manage. If you have runny filling – add more icing sugar. or if the filling is too stiff add a spoon of milk.
6. If you don’t find sour cream; full fat natural yogurt will be a good substitute. I recommend let the yogurt sit in a strainer lined with a muslin cloth for 30 minutes, so the watery liquid will drip out and the yogurt will be thicker.
