VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM
Fill tender vanilla cookies with cocoa buttercream and roll them in rainbow sprinkles to make colorful whoopie pies.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment 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 the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
- To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
- Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
VANILLA WHOOPIE PIES FROM SCRATCH
Deliciously soft and sweet cakes loaded with vanilla bean marshmallow cream, everyone will love these vanilla whoopie pies.
Provided by Katie Shaw
Categories Dessert
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 903 kcal, Carbohydrate 131 g, Protein 7 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 109 mg, Sodium 511 mg, Fiber 1 g, Sugar 89 g, ServingSize 1 serving
WHOOPIE PIES
Provided by Food Network
Categories dessert
Time 1h7m
Yield 16 Whoopie Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
- In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
- In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
- With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
- Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
- 1 1/2 cups shortening
- 3 cups confectioners' sugar
- 1 1/3 cups marshmallow topping
- Dash salt
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup milk
- In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
CONFETTI WHOOPIE PIES
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
WHOOPIE PIES
Make and share this Whoopie Pies recipe from Food.com.
Provided by iguana
Categories Dessert
Time 55m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.
Nutrition Facts : Calories 359.7, Fat 14.2, SaturatedFat 5.5, Cholesterol 35.8, Sodium 290.3, Carbohydrate 56, Fiber 1.5, Sugar 37, Protein 4.2
VANILLA LOVERS WHOOPIE PIES
Make and share this Vanilla Lovers Whoopie Pies recipe from Food.com.
Provided by BABBETTERS
Categories Dessert
Time 30m
Yield 5 whoopies, 10 serving(s)
Number Of Ingredients 11
Steps:
- preheat over to 350'F.
- Sift together flour, baking soda, and salt in a medium bowl.
- In a large bowl cream together butter and sugar at medium speed till light and fluffy. Add the egg and egg yolk and mix till well combined. Add vanilla.
- Starting with buttermilk, alternate with flour mixture ending with buttermilk mix just till combined. (It will be a doughy consistancy).
- Drop 2 Tablespoon sized balls 2 inches apart on to a lightly greased or lined baking sheet.
- Bake about 15 minutes or until bottom edges are slightly golden and the center springs back when touched.
- Let cool slightly then transfer to cooling rack to cool completely.
- Spread a generous portion of frosting onto the bottom side of a cake and sandwich with another cake. Roll edges in sprinkles if desired.
Nutrition Facts : Calories 599.2, Fat 25.4, SaturatedFat 9, Cholesterol 62.4, Sodium 592.4, Carbohydrate 86.8, Fiber 0.8, Sugar 58.6, Protein 5
VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING
Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 15
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.
WHOOPIE PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 18 whoopee pies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
- Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
- Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
- Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
- Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
- Store in tightly sealed container for up to 1 week.
WHOOPIE PIES
These fun little treats take under an hour to make and will be a sweet addition to any bake sale
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium
RED VELVET ROSE WHOOPIE PIES
Make and share this Red Velvet Rose Whoopie Pies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 20 Cookies (10 Sandwich Cookies)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
- Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
- Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
- Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
- Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 6, Cholesterol 33.8, Sodium 115.6, Carbohydrate 16.5, Fiber 0.4, Sugar 6.8, Protein 1.8
More about "vanilla lovers whoopie pies food"
SOFT FUNFETTI WHOOPIE PIES - HOUSE OF NASH EATS
From houseofnasheats.com
RECIPE: WHOOPIE PIES | DUNCAN HINES CANADA®
From duncanhines.ca
CHOCOLATE WHOOPIE PIES WITH VANILLA CREAM CHEESE FLUFF - FOOD
From foodandwine.com
VANILLA LOVER'S WHOOPIE PIE ASSORTMENT
From capewhoopies.com
VANILLA WHOOPIE PIES - KELLY LYNN'S SWEETS AND TREATS
From kellylynnssweetsandtreats.com
10 BEST VANILLA WHOOPIE PIE RECIPES | YUMMLY
From yummly.com
BEST CHOCOLATE PEANUT BUTTER WHOOPIE PIES RECIPE
From foodnetwork.ca
CHOCOLATE WHOOPIE PIES RECIPE - BBC FOOD
From bbc.co.uk
WHOOPIE PIES RECIPE (EASY, VANILLA FILLING) | KITCHN
From thekitchn.com
LAVENDER WHOOPIE PIES WITH VANILLA BEAN FROSTING
From cookingclassy.com
CLASSIC CHOCOLATE WHOOPIE PIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
VEGGIE LOVERS RESTAURANT - VEGGIE PIZZA & MORE IN BRAMPTON
From veggielovers.ca
WHOOPIE PIES RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love