Double Vanilla Whoopie Pies Recipes

VANILLA WHOOPIE PIES FROM SCRATCH

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.

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.

VANILLA WHOOPIE PIE RECIPE

Steps:

• Preheat oven to 350 Fahrenheit.
• Make the cakes: Line two baking sheets with parchment paper.
• In a mixing bowl, beat butter and sugar until pale. Add the egg and vanilla.
• Add flour, baking powder and milk little by little and alternating each until total amount is used and the mixture has been whisked to a smooth batter.
• Using a ¼-inch scoop, drop 6 mounds of batter per baking sheet.
• Bake the whoopie pies for 15 minutes. Re-shape the cakes while still hot.
• Make the filling: In a mixing bowl, beat butter, vanilla, and sugar until fluffy.
• Fold in marshmallow fluff and salt.
• Assemble the pies: Spoon the filling over six of the now cooled whoopie pie cakes. Close the pies like a sandwich with the remaining cakes.
• Serve and enjoy.

VANILLA WHOOPIE PIES

Steps:

• 1. Pre heat oven to 425°
• 2. In a large bowl combine and mix all wet ingredients EXCEPT HOT WATER
• 3. In medium size bowl combine dry ingredients
• 4. Add ½ dry ingredients to wet ingredients and mix. Repeat with 2nd half of dry ingredients.
• 5. Add Hot water and mix
• 6. I used a 2" cookie scoop for the whoopie pies. Use a lightly greased or parchment covered
• 7. Bake for 6 to 7 minutes
• 8. Next are the icing steps
• 9. Using a mixer combine shortening and powdered sugar
• 10. Add powdered sugar 1 cup at a time adding 2 Tbsp of water with each cup and ending with the 2 Tbsp of milk
• 11. On med/high speed mix icing for 5 minutes
• 12. Scrape sides of bowl with spatula
• 13. On high speed mix icing for another 5 minutes
• 14. Fluff with spatula

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

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

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.