Vanilla Bean Whoopie Pies With Nutella Buttercream Filling Recipes

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VANILLA WHOOPIE PIES FROM SCRATCH



Vanilla Whoopie Pies from Scratch image

Deliciously soft and sweet cakes loaded with vanilla bean marshmallow cream, everyone will love these vanilla whoopie pies.

Provided by Katie Shaw

Categories     Dessert

Time 50m

Number Of Ingredients 14

½ cup unsalted butter ((1 stick))
1 cup granulated sugar
2 teaspoons vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
¾ cup milk ((whole preferred but not essential))
¾ cup unsalted butter ((1 ½ sticks))
1 cup powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
2 cups marshmallow cream ((such as marshmallow fluff brand))
¼ teaspoon vanilla bean paste (or inner portion of vanilla bean, scraped out)

Steps:

  • Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
  • Beat the butter and sugar in a stand mixer on medium speed until light and fluffy, or about 5 minutes. Beat in the egg and vanilla and scrape down the side of the bowl.
  • Combine the flour, salt, and baking bowl in a large bowl. Reduce the mixer speed to low. Add the dry ingredients to the butter mixture 1/2 cup at a time, alternating with the milk, beginning and ending with the flour.
  • Using a 1/4 cup measuring cup, scoop batter onto baking sheets spaced 2 inches apart in all directions. There should now be 12 cakes. (For smaller cakes, make them 2 tablespoons each. You will need another baking sheet.)
  • Bake at 350 degrees for 15-18 minutes, switching the baking sheets halfway through. (Reduce to 10-13 minutes for smaller cakes.). When fully baked, a cake tester will come out clean but the cakes will still be soft. Remove to a cooling rack and allow to cool completely.
  • Beat the powdered sugar and butter together until light and fluffy using a stand mixer on medium speed. Add the salt and vanilla. Add the marshmallow cream and beat until fully combined. Add the vanilla bean paste and stir in.
  • Spread 1/3 cup of filling onto the flat side of half of the cakes. The filling should stay on but still be spreadable. It if it's sliding off, place in the refrigerator to firm up or add a bit more powdered sugar. If it's too soft to spread, add a touch of milk.
  • Place the remaining cakes on top to make a sandwich. Serve immediately or refrigerate.

Nutrition Facts : Calories 903 kcal, Carbohydrate 131 g, Protein 7 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 109 mg, Sodium 511 mg, Fiber 1 g, Sugar 89 g, ServingSize 1 serving

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 whoopie pies

Number Of Ingredients 14

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING



Vanilla Whoopie Pies with Marshmallow Filling image

Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 15

Cooking spray
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1 1/3 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup well-shaken buttermilk
1/2 teaspoon fine salt
4 large egg whites
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon pure vanilla extract

Steps:

  • For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
  • Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
  • Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
  • Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
  • To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

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