Puck (Whoopie) Pies

Prospect tournaments are starting, and I’m pretty sure that everyone had a reaction similar to “WHOOPEE!”

Ok, mine was “oh, thank God, there’s live hockey on my TV – I haven’t watched the Blues take a hundred penalties and lose live since April!”

To each fanbase goes their own reactions, I guess. But, to celebrate the return of actual puck, let’s have some actual puck-shaped whoopie pies. Sadly, regular hockey pucks don’t come with nummy marshmellow filling. If they did, could you imagine how much people’d fight for them when they get shot into the stands. More than usual, I’m sure. They’d also hurt significantly less.

 

This is from the King Arthur Flour catalogue. You can use any flour you want, and I’m not paid to say this, but theirs really is the best. 

For the cakes:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Dutch-process cocoa
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk

For the filling:

  • 1 cup vegetable shortening
  • 1 cup confectioners’ sugar or glazing sugar
  • 1 1/3 cups Marshmallow Fluff or marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract

Putting them together:

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

3) Add the cocoa, stirring to combine.

4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A muffin scoop works well here.

6) Bake the cakes for 15 to 16 minutes, till they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

7) To make the filling: Beat together the shortening, sugar, and marshmallow till well combined.

8) Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.

9) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.

10) Yield: 8 large whoopie pies (about 4″ dia., about 5 ounces each). To make smaller pies, see tips at right.

About Laura Astorian

Laura Astorian is the head editor for the SB Nation blog St. Louis Game Time and has been a Blues fan from childhood. She promises that any anti-Blackhawks bias will be left at the door. Maybe.