Skinny Whoopie Pies Recipes

WHOOPIE PIES

Steps:

• Preheat oven to 350º. Butter two 4 inch muffin top pans. Line each cup with a parchment round, then butter parchment.
• Cream butter and sugar in a mixer with the paddle attachment until combined. Add salt, eggs and vanilla. Beat until just combined.
• In a small bowl, mix baking soda and buttermilk. Add about one third of flour to mixer, then half of buttermilk, another third more of flour, the last of the buttermilk and the last of the flour, mixing well between each addition.
• In another bowl, whisk cocoa powder with boiling water till smooth. Add to batter and mix till well combined.
• Fill each muffin top cup with ¼ cup of batter. Bake tins for 9 minutes, rotate pans and bake another 9 minutes. Cool slightly before removing cakes to wire rack to cool completely.
• Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
• Place generous ¼ cup of filling on bottom side of muffin tops. Place second cake on top to form a whoopie pie.

MINI WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
• Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
• Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
• In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
• For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

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.

SKINNY WHOOPIE PIES

Steps:

• Heat oven to 425°F.
• 2. In medium bowl, combine flour, cocoa, baking soda and salt.
• 3. In large bowl, beat sugar, margarine and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in soy milk just until blended.
• 4. Drop dough by rounded tablespoons onto large ungreased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched.
• 5. Place baking sheets on a rack to cool completely. Spoon about 2 teaspoons marshmallow crème on bottoms of 16 cookies. Top filled cookies with the remaining 16 cookies.

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!

VERY YUMMY WHOOPIE PIES

Steps:

• For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
• Mix in the egg.
• Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
• Bake for 13-15 minutes Cool and fill.
• For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
• Beat in the salt, warm water, and vanilla.
• Gradually beat in the other 2-3 cups confectioners' sugar.
• Sandwich filling between two cookies. Enjoy!

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.

LITTLE LUCKY WHOOPIE PIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, beat cake mix, water, oil, and eggs on medium speed for 2 minutes, scraping bowl occasionally.
• On a parchment lined baking sheet, drop heaping tablespoons of cake batter two inches apart.
• Bake for 8 to 10 minutes or until toothpick comes out clean in the center of a cake.
• Allow cakes to cool on parchment for 10 minutes on a wire rack.
• In medium bowl, beat shortening and butter with electric mixer on high speed 3 minutes.
• Reduce speed to low and add granulated sugar, mint extract, food color and milk.
• Add powdered sugar 1/2 cup at a time until smooth.
• Spread a small spoonful of mint frosting between two cakes and decorate the edges with Lucky Charms® marshmallows.

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.