Neapolitan Whoopie Pies Recipes

NEAPOLITAN WHOOPIE PIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine cake mix, vegetable oil, and eggs in a large bowl.
• Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
• Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
• Freeze for at least 1 hour before serving.

GIANT WHOOPIE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
• Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
• Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
• Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
• Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
• Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
• Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
• Slice and serve.
• Enjoy!

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:

• 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.

PENNSYLVANIA DUTCH WHOOPIE PIES

Steps:

• COOKIE.
• Cream together sugar and shortening;add eggs.
• Sift together flour, cocoa& salt. Add to creamed mixture alternately with milk. Add vanilla.
• Dissolve baking soda in HOT water and add LAST, mixing well.
• Bake 400 degrees 8-10 minutes.
• Make sandwiches from 2 cookies filled with whoopie pie filling.
• COOKIE CREAM FILLING.
• Mix together egg whites,vanilla, milk & 2 cups 10x sugar.
• Beat in the shortening and the remaining 10x sugar.
• Spread a dab of cream filling on flat side of COOLED cookie.
• Top with another cookie to form sandwich pie.
• Makes ALOT of cookies.
• Recipe can be cut in half.

SALTED-CARAMEL WHOOPIE PIES

Steps:

• Cookies: Preheat oven to 375 degrees. Whisk together flour, baking powder, kosher salt, cinnamon, and allspice. In another bowl, combine milk and vanilla.
• In a large bowl, beat butter with granulated and brown sugar on high speed until smooth, about 3 minutes. Add egg; beat until pale, about 2 minutes. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture. Increase speed to medium-high and beat until just combined, about 10 seconds. Transfer mixture to a pastry bag fitted with a 5/8-inch round tip (such as Ateco #808).
• Pipe 2 1/2-inch-diameter mounds onto 3 parchment-lined baking sheets, spaced about 3 inches apart (no more than 8 per sheet). Bake, rotating sheets halfway through, until cookies spring back when lightly pressed, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
• Caramel: In a small high-sided saucepan over medium heat, combine sugar, salt, and 2 tablespoons water, stirring until sugar is dissolved. Continue to cook, without stirring, and washing down sides of pan with a wet pastry brush to prevent crystals from forming, until caramel is a deep amber, 8 to 10 minutes. Remove from heat.
• Carefully whisk in cream (it will spatter), then butter, until combined. Let cool completely, about 45 minutes.
• Buttercream: Meanwhile, in a large bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar, 1/4 cup at a time, beating after each addition, until combined, 1 to 2 minutes. Beat in vanilla.
• Beat caramel into buttercream on medium speed, scraping down sides of bowl as necessary, until smooth, about 3 minutes. Makes 2 cups.
• Put buttercream in a pastry bag fitted with the 5/8-inch round tip. Pipe 2 tablespoons onto flat sides of half of cookies, then sandwich with remaining cookies. Refrigerate until firm, about 30 minutes.
• In a small bowl, stir together rock salt and sanding sugar. Roll edges of sandwiches in sugar-salt mixture. (Whoopie pies can be refrigerated in airtight containers up to 3 days.)

WHOOPIE PIES

Steps:

• For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
• Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
• For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
• Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
• For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.