Hello, I have some homemade cake recipes and some altered cake mix recipes and I am trying to make whoopie pies. The first batch turned out flat, I had my oven at 325. I did some research and saw a recipe of 400 degrees. I am waiting for the temp to increase to put in my next batch. But my question is, will this solve my problem? How do I get poofy whoopies? I don't want to put them into a pan and have the sides brown, I want the traditional look. Can anyone offer any tips? Thanks so much.
The consistency of your batter is most likely the problem. Most whoopie pie batters are very stiff. I tried an altered cake mix once, and the results were horrible, so I have only been experimenting with scratch recipes. Looser batters need a little support - like Wilton or Williams-Sonoma whoopie pie pans, but a thick batter will hold shape and puff up nicely. As a matter of fact, I have to spread mine out a bit so they won't be too tall. I bake mine at 325°. I have read on a couple of threads here that starting cupcakes at 350 or 375 and then turning them down to 325 after a short time will help make the cupcakes dome up, but I have never tried that.
Thanks so much, I think you are right. Our batter was way too thinned. We ended up turning them into cupcakes and will try whoopies again soon. I appreciate your help. Thanks again!!!
I made some whoopie pies for Halloween last year, using chocolate cookies and pumpkin filling:
but instead of using her cookie recipe, i used cake mix cookies:
They turned out great. Since these were "minis", I used my smallest cookie scoop and that was a large enough serving with two cookies and the filling. HTH
Great, thanks so much...I have a lot of orders due this week, but next weekend I will be sure to try them. Thanks again,Sarah