Blueberry & Passion Fruit Whoopie Pies

Whoopie pies are a great snack and always welcome at parties of any size, even a party of 1. They have all the best parts of a cupcake reconfigured as a sandwich. Once you master the basic recipe you can start to play with add-ins and flavor combinations. Go forth and make whoopie! Pies!!

Mis en Place:

70g butter, room temp

30g vegetable oil

140g sugar

1 tsp vanilla

2 large eggs, 104g, room temp

1/2 tsp salt

170g AP flour

30g cornstarch

1 tsp baking powder

1 1/3 cup milk

80g blueberry goo*

Procedure:

Cream butter and sugar for 5-7 minutes minimum and up to 10 minutes. 

Add egg and vanilla and beat until light and fluffy around 30 seconds to 1 minute. 

Sift together flour, cornstarch, salt, and baking powder, add in three additions, alternating with the milk, ending with the flour. 

*To make the goo, weigh the total amount of cleaned, ready to use fruit. It is better to use more than you will need, since it is a long-ish process, you don’t want to have to make more. Calculate 60% of the weight of the fruit and measure out that much sugar. You will want to add some lemon or lime juice for balance, about 2 tbsp per cup of sugar, but do that amount to your own taste.

Add all these together in a sauce pan and bring to a boil. Reduce to a slow simmer and stir frequently and more often as you get nearer the end. Simmer the goo until most of the water is cooked out and the fruit is “goo”ey and jammy, around 20 minutes or more, depending on the amount. Set aside to thicken and cool completely.

With all that said, you can also use a good quality jam with fruit pieces.

Scatter goo in a few places in the batter and stir lightly with a chopstick.  Don’t mix too much, it should be marbled. 

**Refrigerate the batter for 30 minutes to an hour to firm up batter**

Bake at 375F for 9-11 minutes in the upper third of the oven, rotating the pan after 6 minutes.

Makes 24  1 Tbsp portions for 12 finished pies.