WHOOPIE RECIPES

Name: Whoopie Pies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1-1/2 dozen.
Ingredients: 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

WHOOPIE PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Whoopie Pies Recipe: How to Make It - Taste of Home 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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

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, FatContent 17g fat (10g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 371mg sodium, CarbohydrateContent 61g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

WHOOPIE PIES RECIPE - FOOD NETWORK

Whoopie Pies Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 1 hours 7 minutes

Prep Time 35 minutes

Cook Time 12 minutes

Yield 16 Whoopie Pies

Number Of Ingredients 12

Ingredients

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.

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MAPLE WHOOPIE PIES RECIPE: HOW TO MAKE IT

In New York, we have a huge maple syrup industry. I took a basic whoopie pie recipe and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York
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Reviews 5
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Calories 306 calories per serving

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

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For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

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Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

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Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

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While cookies cool, make filling: Using electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.

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For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

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