Matcha Whoopie Pies
Photo by Iain Bagwell; written by Eric Gower
“I grew up inhaling whoopie pies, bless my mother’s soul,” says Bay Area cookbook author Eric Gower, the creator of these fantastic, tender little cakes. “While I would like to offer her recipe, I’m afraid that just reading the quantities of trans fats (Crisco) called for might incite immediate cardiac arrest! This relatively healthier version tastes even better.”
How to Make It
Step 1
1
Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
Step 2
2
Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
Step 3
3
Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
Step 4
4
Line 2 large baking sheets with parchment paper or Silpat mats*. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
Step 5
5
Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
Step 6
6
Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
Step 7
7
*Chill matcha after opening to slow oxidation. Silpats (silicone baking mats) prevent sticking.
Ingredients
CAKES
2 cups flour
1/2 cup Dutch-process cocoa powder, such as Droste
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise and seeds scraped out
1 cup buttermilk
MATCHA FILLING
1 1/2 cups powdered sugar
1 1/2 tablespoons matcha*
3 ounces cream cheese
mascarpone
6 tablespoons unsalted butter, at room temperature
Directions
Step 1
1
Preheat oven to 350°. Sift flour, cocoa, baking soda, and salt into a medium bowl.
Step 2
2
Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
Step 3
3
Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
Step 4
4
Line 2 large baking sheets with parchment paper or Silpat mats*. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets. Bake about 12 minutes or until cakes spring back when poked. Transfer to rack to cool.
Step 5
5
Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
Step 6
6
Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
Step 7
7
*Chill matcha after opening to slow oxidation. Silpats (silicone baking mats) prevent sticking.
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