Strawberry Whoopie Pies Recipe By Tasty Food

CONFETTI WHOOPIE PIES

Steps:

• For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
• Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
• For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

STRAWBERRY WHOOPIE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and cover a pan in parchment paper.
• Beat brown sugar, white sugar, mango jello mix, and 3 tbsp softened butter together in a mixing bowl. Then, beat the egg into the mix.
• Mix flour, baking soda, baking powder, and salt in a separate large bowl.In a smaller bowl, combine vegetable oil and water.
• Alternate between adding the dry mix and the vegetable oil and water mix to the sugar and butter. Then, once all mixed together, add a few drops of orange food dye to the batter.
• Stir in the white chocolate chips.
• Scoop the dough onto the prepared baking sheets and bake for 8-10 mins.
• Once done, let cookies cook for 2 minutes, then place on a wire rack to cool.
• Make the filling: Beat cream cheese, ¾ cup softened butter, powdered sugar, vanilla, and marshmallow fluff in a medium sized bowl. Stir in chopped strawberries.
• After the pies have cooled completely, spread the filling on one cookie and sandwich it with another. Serve.

STRAWBERRY PINK LEMONADE WHOOPIE PIES

Steps:

• For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
• While the cookies freeze, preheat the oven to 350 degrees F.
• Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
• For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
• Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!

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!

STRAWBERRY CHEESECAKE WHOOPIE PIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Set aside.
• Beat together the brown sugar, butter and vanilla in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients; beat after each addition until just combined.
• Scoop tablespoon-mounds of batter and place on the prepared baking sheets about 1 inch apart. You should have 20 cookies per baking sheet.
• Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
• For the filling: While the cookies cool, whisk the cream cheese and marshmallow creme together in a medium bowl with a handheld mixer until smooth and well combined. Transfer to a piping bag fitted with a medium round tip.
• Gently fold the strawberries and jam together with a rubber spatula in a medium bowl until combined; set aside.
• Flip half of the cookies so they are flat-side up; pipe a ring of cream cheese filling around the edge of the cookies to create a "dam," then spoon about 1 teaspoon of the strawberry filling in the center. Sandwich them with the remaining cookies flat-side down. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.

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.

WHOOPIE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
• For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
• Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

WHOOPIE PIES

Steps:

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or 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 cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.