Whoopie Pies Plus Recipes

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. 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, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on 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.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

WHOOPIE PIES

Steps:

• TO MAKE THE COOKIES:
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.
• Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).
• Next add in the eggs, milk and vanilla and beat until smooth.
• Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.
• Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.
• Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
• Bake for 7-10 or until cookie is firm around the edges and soft to the touch.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
• TO MAKE THE FILLING:
• In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.
• Add vanilla and salt and beat until light and fluffy.
• Then gently stir in the marshmallow fluff until well combined.
• Refrigerator the mixture for 20-30 minutes.
• Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.
• Enjoy!

WHOOPIE PIES

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
• In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
• In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
• With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
• Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
• 1 1/2 cups shortening
• 3 cups confectioners' sugar
• 1 1/3 cups marshmallow topping
• Dash salt
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup milk
• In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

WHOOPIE PIES

Steps:

• Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
• Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
• Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
• Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
• Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.

WHOOPIE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
• For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
• Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

S'MORES WHOOPIE PIES

Steps:

• Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
• In a medium bowl add the flour, baking powder, cinnamon, and salt. In a mixer fitted with the paddle attachment, beat the butter, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until well incorporated.
• In a small bowl, combine the milk, baking soda and vinegar. Add this mixture to the batter along with the flour mixture and beat on low speed until completely combined.
• Put the batter into a pastry bag fitted with a large round tip, you can also use a ziploc back and just cut off one tip, and drop about 1 tablespoon of batter onto the baking sheet. Repeat making sure to leave about 2 inches in between the cakes.
• Bake for about 10-12 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. Let them cool for a couple minutes on the baking sheet before moving them.
• To make the marshmallow cream, beat the marshmallow fluff and butter (you can also use shortening) in a mixer, starting on low, then gradually increasing the speed to medium until the mixture is smooth and fluffy. Reduce the speed to low and add the powdered sugar and vanilla and mix well. Increase the speed to medium again until mixture is fluffy. Place the marshmallow cream into a piping bag or another ziploc bag.
• In a sauce pan heat the cream over medium heat until it starts bubbling. In a heat proof bowl add the chocolate. Pour the hot cream over the chocolate and let it sit for 10 minutes until the chocolate melts. Whisk the chocolate and cream together until it’s nice and smooth. You need to let the chocolate ganache rest at room temperature so that it firms enough to spread, about 2 hours, or do what I did and place it in the freezer to speed up the process.
• Pair the cakes up with cakes of similar size and turn them over with the flat side up. On half of the cakes, pipe the marshmallow cream.
• On the other half, pipe the cooled chocolate ganache.
• Bring the two cakes together, but do not squeeze. You may store them in the fridge in an air tight container.

WHOOPIE PIES WW

Steps:

• Preheat oven to 425°F.
• Combine the flour, cocoa, baking soda and salt in a small bowl.
• With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
• Stir in the flower mixture, then the milk until just blended.
• Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies.
• Bake until top springs back when lightly touched (5-7 minutes).
• Cool completely on the sheets on a rack.
• Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
• Top with remaining cookies.
• Can be stored in an airtight container for up to 3 days.

WHOOPIE PIES PLUS

Steps:

• Preheat oven to 350°F Lightly grease baking sheets.
• In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
• In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
• Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
• Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended.
• When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
• To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
• Makes 9 large whoopie pies.