Last week I hosted a bridal shower for a friend's daughter in New York. It was held in the library of a private club that we decorated in shades of pink. The girls dined on assorted tea sandwiches, pinwheels rolled in various fillings, and baskets of fresh fruit. The wine and prosecco flowed throughout the afternoon while we chatted, played shower games, opened gifts, and nibbled on an array of sweets provided by One Girl Cookies in Brooklyn. In keeping with the pink theme, the dessert table featured passionfruit gelees, pink macaroons with raspberry jam, mini lemon cupcakes decorated with pink buttercream flowers, vegan ginger snap chews, an assortment of little cookies, and delectable chocolate mini whoopie pies filled with a light pink cream cheese frosting. Not only were the desserts pretty to look at, they tasted amazing. My hats off to One Girl Cookies for doing a fantastic job.
Luckily, One Girl Cookies published a cookbook featuring many of the items that we served at the shower. I was anxious to recreate one of my favorites, the chocolate whoopie pies with the pink cream cheese filling. When making whoopie pies, uniformity is key. I used an ice cream scoop to measure the batter and form the pies. As a result they had a rounded shape and were thicker than the ones from the shower. Next time I may try using a whoopie pie pan for a flatter look and thinner pie, more like the cookbook picture cover. Either way, they tasted delicious!
Recipe from One Girl Cookie
- 2 cups flour
- 1/2 cup Dutch processed cocoa powder
- 3/4 t. baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup plain whole milk yogurt
- 1/3 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Pink Cream Cheese Filling: - makes 2 cups
- 4 oz. cream cheese at room temperature
- 5 T. unsalted butter at room temperature
- 1/8 teaspoon salt
- 3 cups confectioners sugar
- 1 small drop red food coloring to make it pink
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugars, yogurt, oil, eggs, and vanilla for 3 minutes on medium speed.
- With the mixer on low, gradually add the flour mixture for a total mixing time of 30 seconds.
- Scrape down the bowl and refrigerate batter for 30 minutes.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Using a pastry bag fitted with a large plain tip, pipe 2 inch diameter circles onto the prepared baking sheet, leaving 1-1/2 inches between them. Or fill whoopie pie pan with batter. Or use a rounded tablespoon.
- for mini pies, 2 tablespoons for large pies.
- If you have to wait between batches, keep the batter refrigerated.
- Bake for about 9 minutes until the pies spring back when touched.
- Do not rotate the pan.
- Cool completely before adding filling.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and fluffy.
- With mixture on low, gradually add the confectioners sugar and beat for 1 minute. If filling is too soft to hold its shape, add more sugar, a tablespoon at a time until you reach the right consistency.
- Beat in food coloring until you reach the right shade of pink.
- To fill the whoopie pies, turn half of them over so that they are bottom side up. Using a pastry bag, pipe a small amount of filling onto each bottom. Top with the remaining whoopies.
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