Whoopie Pies Vi Recipes

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WHOOPIE PIES



Whoopie pies image

These fun little treats take under an hour to make and will be a sweet addition to any bake sale

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 10

Number Of Ingredients 12

300g self-raising flour
50g cocoa
2 tsp bicarbonate of soda
175g soft light brown sugar
1 egg
75ml sunflower oil , plus extra
150ml buttermilk
1 tub ready-to-use frosting
colourful sprinkles , to decorate
100g icing sugar
50g cocoa
100ml double cream

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.

Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium

WHOOPIE PIES



Whoopie Pies image

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Categories     Cake     Chocolate     Dessert     Bake     Super Bowl     Vanilla     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 individual desserts

Number Of Ingredients 15

For cakes:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For filling:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Steps:

  • Make cakes:
  • Preheat oven to 350°F.
  • Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  • Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
  • Make filling:
  • Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  • Assemble pies:
  • Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

WHOOPIE PIE



Whoopie Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 18 whoopee pies

Number Of Ingredients 11

2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
  • Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
  • Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
  • Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
  • Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
  • Store in tightly sealed container for up to 1 week.

WHOOPIE PIES



Whoopie Pies image

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

Steps:

  • Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or 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 cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

WHOOPIE PIES



Whoopie Pies image

"These soft, moist little treats have been a favorite of mine for many years," relates Ruth Ann Stelfox of Raymond, Alberta. "They're deliciously different."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
1 cup buttermilk
FILLING:
2 cups confectioners' sugar
2 cups marshmallow creme
1/2 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 420 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 371mg sodium, Carbohydrate 61g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

WHOOPIE PIE RECIPE



Whoopie Pie Recipe image

Refer to above post for more filling ideas!

Provided by Shiran

Time 42m

Number Of Ingredients 14

1 and 3/4 cups (250g) all-purpose flour
2/3 cup (65g) unsweetened cocoa powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar (or brown sugar)
1 large egg
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2 cups Marshmallow Fluff
1 cup (115 g/4 oz.) powdered sugar
1 teaspoon vanilla extract
pinch of salt

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.

WHOOPIE PIES



Whoopie Pies image

Provided by Food Network

Categories     dessert

Time 1h7m

Yield 16 Whoopie Pies

Number Of Ingredients 12

3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Filling, recipe follows

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



Whoopie Pies image

The ultimate Whoopie Pies - perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!

Provided by Jaclyn

Categories     Dessert

Time 48m

Number Of Ingredients 15

2 cups (283g) unbleached all-purpose flour* ((scoop and level to measure))
1/2 cup (45g) unsweetened cocoa powder ((scoop and level to measure))
1 tsp baking soda
1/2 tsp salt
1 cup packed (200g) light brown brown sugar, (break up any clumps)
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
1 large egg
1 1/2 tsp vanilla extract
1/2 cup (120ml) hot water
8 Tbsp (113g) salted butter, (at room temperature)
6 Tbsp (85g) unsalted butter, (at room temperature)
2 1/4 cups (270g) powdered sugar
1 tsp vanilla extract
10 oz. marshmallow fluff ((aka marshmallow creme, about one and half 7 oz. jars))

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.

Nutrition Facts : Calories 383 kcal, Carbohydrate 56 g, Protein 2 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 39 mg, Sodium 200 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

WHOOPIE PIES VI



Whoopie Pies VI image

Delicious soft chocolate sandwich cookies with creamy marshmallowy filling.

Provided by ginger

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup unsweetened cocoa powder
1 cup white sugar
1 egg
⅓ cup vegetable oil
¾ cup milk
½ cup butter
1 cup confectioners' sugar
½ cup marshmallow creme
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the flour, baking soda, salt, cocoa and sugar. Add the egg, oil and milk, stir until smooth and well blended. Drop by tablespoons 3 inches apart, onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool before removing from baking sheets.
  • To make the filling, combine the butter, confectioners' sugar, marshmallow creme and vanilla, in a bowl. Beat with an electric mixer until smooth. Spread filling between two cooled cookies.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 48 g, Cholesterol 37.1 mg, Fat 15 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 6.2 g, Sodium 224.3 mg, Sugar 29.3 g

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