The Dish
Making Whoopie
Delica Kitchen’s revolutionary take on the cupcake
Being the daughter of the Ace Bakery founders has its perks. Devin Connell can’t remember a time when she wasn’t baking; as a 10-year-old, she even spent a day at Scaramouche making the restaurant’s iconic coconut cream pie with pastry chef extraordinaire Joanne Yolles. She quickly learned that when it comes to sweets, simple trumps fancy, and her cheery new lunch spot, Delica Kitchen (1440 Yonge St., 416-546-5408), is laden with nostalgic treats. Her rich and springy whoopie pies—which seem like the ultimate Easy-Bake Oven creation—are impossibly cute (and impossibly good).
Pies
2 cups granulated sugar
1 cup unsalted butter, softened
2 eggs
2 tsp salt
1 cup whole milk
2 tsp vanilla
4 cups all-purpose flour
1 cup good-quality unsweetened cocoa powder
1 cup hot water
2 tsp baking soda
1. Using stand mixer fitted with paddle attachment, cream sugar and butter for 4 minutes until fluffy. Add eggs and salt. Beat for 2 minutes. Beat in milk and vanilla.
2. Sift flour and cocoa into batter. Beat on low speed just until no dry spots remain, being careful not to overbeat.
3. In small bowl, mix hot water and baking soda, then stir into batter until well combined. Refrigerate for at least 2 hours.
4. Preheat oven to 350° F. Spoon ¼-cup mounds of batter, 2 inches apart, onto large greased cookie sheets. Bake for 10 to 14 minutes or until tops are puffy and spring back when gently touched.
Remove from baking sheets and let them cool completely on wire rack.
Filling
2 cups icing sugar
1 ½ cups unsalted butter, softened
2 egg whites
3 tbsp whole milk
2 ½ tsp vanilla
½ tsp salt
5. Using stand mixer fitted with whisk attachment, beat all ingredients on high speed for 4 minutes or until thick and creamy.
6. Using about 3 tbsp filling for each pie, sandwich pies together in pairs, flat sides together.
Makes 15 pies.
Photograph by Edward Pond
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