SPICE CAKE WHOOPIE PIES
Try these easy whoopies once and you'll be making them for potlucks, game days, birthdays or every day!
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 44m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat liner.
- In a large bowl, mix together the cake mix, apple butter, oil and eggs until smooth. Let stand for 3-4 minutes.
- Spoon the batter onto the prepared baking sheet, a heaping rounded tablespoon at a time. Space them about 2 inches apart. (Using a small scoop will keep the size consistent.)
- Bake for about 14 minutes and let them cool completely.
- Frost the flat side of each "pie" half with either the marshmallow fluff (see Note below) or the cream cheese frosting, and place halves together.
- To make the cream cheese frosting, beat the cream cheese, butter and powdered sugar until fluffy. Add the milk and vanilla, and beat for another 1-2 minutes.
- Store whoopie pies in sealed container in refrigerator.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 58.4 g, Cholesterol 49.7 mg, Fat 20 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 249.5 mg, Sugar 46.2 g
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
PUMPKIN SPICE WHOOPIE PIES
Makin' Whoopie...PIES! Got this recipe from a friend at work and let me tell you ... it was DeeLISH!! What a great fall dessert - and a unique treat for Thanksgiving!
Provided by Sue Duh
Categories Cakes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In mixing bowl, mix pumpkin with butter then add the cake mix, eggs, and milk.
- 3. Line a cookie sheet with parchment paper (or a silpat) and drop batter by heaping tablespoons onto the cookie sheet - 3 inches apart. Bake for 15 minutes or until slightly golden around the edges.
- 4. Remove from parchment and cool on wire rack. Once cooled, sandwich them together with the filling. Keep refrigerated. For easy serving - place each whoopie on a flattened out cupcake liner. Enjoy!
PUMPKIN WHOOPIE PIES
The classic New England dessert gets an update with pumpkin, spices, and maple! This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe is the perfect fall dessert!
Provided by Adapted from "Baked: New Frontiers in Baking" by Matt Lewis
Categories Dessert
Time 2h32m
Number Of Ingredients 17
Steps:
- Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside.
- In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.
- Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
- Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.
- Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps.
- Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up.
- Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.
- Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.
- Repeat until all cookies are used. If you're using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 pie, Calories 344 kcal, Carbohydrate 46 g, Protein 3 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 214 mg, Fiber 1 g, Sugar 31 g
CAKE MIX WHOOPIE PIES
Cake Mix Whoopie Pies have soft, pillowy cookies surrounding a smooth and creamy buttercream. They're perfect for birthday parties, bake sales and everyday baking!
Provided by kelsey
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or the bowl of a stand mixer), add the cake mix, pudding mix, water, oil and eggs.
- Stir to combine then use a rubber spatula to get the ingredients off the sides of the bowl. Then beat for 2 minutes.
- Scoop the batter onto the prepared baking sheet, making sure to put at least 2 inches between each cookie (I use a 2 tbsp cookie scoop).
- Bake for 10-13 minutes. Let cool completely.
- Place the softened butter in the bowl of a stand mixer. Beat until smooth.
- Add the powdered sugar and vanilla and beat until smooth.
- Stir in the marshmallow creme and refrigerate until you're ready to assemble the whoopie pies.
- Lay half of the cookies upside-down (so the flat side of the cookie is on top).
- Use a piping bag or a cookie scoop to transfer the filling onto the cookie halves.
- Place the remaining cookies on top to form the whoopie pies.
APPLE-CINNAMON SPICE WHOOPIE PIES
Spice cake mix and apple pie filling make these whoopie pies a breeze to put together. (Prepare to be showered with compliments anyway!)
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
- Spread about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with pie filling, cinnamon and remaining cookies.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 47 g, Fiber 0 g, Sugar 34 g, Protein 4 g
WHOOPIE PIES
Is it a cookie? Is it a pie? Is it a cake? It's whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Dessert
Time 1h20m
Yield 8 whoopie pies
Number Of Ingredients 13
Steps:
- For the chocolate cake:.
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Combine the flour, cocoa, baking powder and salt in a bowl.
- Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
- Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
- For the marshmallow filling:.
- Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.).
- Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).
Nutrition Facts : Calories 22.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 31.4, Carbohydrate 0.1, Sugar 0.1, Protein 2.5
PUMPKIN SPICE WHOOPIE PIES
Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!
Provided by stacylu
Categories Dessert
Time 45m
Yield 12-18 sandwiched cookies
Number Of Ingredients 12
Steps:
- Cookies: Beat pumpkin and butter with an electric mixer until smooth.
- Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
- Cover cookie sheets with parchment or oiled foil.
- Drop large mounds of dough 3 inches apart on cookie sheet.
- Bake for 15 minutes at 375 degrees F.
- Filling: Beat together butter and cream cheese until smooth.
- Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
- Beat until well combined.
- Refrigerate at least 30 minutes or until cookies are ready to be filled.
- When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3
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- Preheat oven to 350 degrees F. Line two baking sheets with parchment. Don’t use cooking spray or anything very slippery because it might cause the cookies to spread.
- Using an electric mixer, beat the butter and shortening until creamy, then add the sugar and beat until well mixed. Beat in the vanilla, then add the egg and beat until fluffy, scraping sides of bowl often.
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- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
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- Add the dry ingredients to the wet ingredients, pour in the 1/2 cup of reduced apple cider, then mix on low until completely combined. Batter will be thick and creamy.
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