Creamsicle Whoopie Pies W Marshmallow Filling Recipes

CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING

Steps:

• Preheat oven to 350F. Line baking sheets with parchment paper.
• In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
• In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
• Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
• To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
• To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.

VANILLA WHOOPIE PIE RECIPE WITH MARSHMALLOW FILLING

Steps:

• Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
• In a bowl use a electric mixer to combine sugar and butter. Add in eggs one at a time.
• Next add vanilla and salt and continue to mix for a few seconds.
• Add flour, baking powder and milk and keep mixing until you're left with a nice batter consistency.
• Drop the batter by heaping tablespoons onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 2 inches between pies as they will grow.
• Bake 12 to 13 minutes, until slightly brown on the bottoms.
• Remove from oven and let cool.
• In a large bowl, blend together all of the ingredients until smooth.
• Spread marshmallow filling on one pie, while using another pie to press it down.
• Enjoy immediately or wrap in plastic wrap to store.

MAMA'S WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
• Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
• Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
• Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

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.

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.