Vanilla Whoopie Pies With Marshmallow Filling Food

VANILLA WHOOPIE PIES FROM SCRATCH

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.

VANILLA WHOOPIE PIE RECIPE WITH MARSHMALLOW FILLING

Steps:

• Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
• In a bowl use a electric mixer to combine sugar and butter. Add in eggs one at a time.
• Next add vanilla and salt and continue to mix for a few seconds.
• Add flour, baking powder and milk and keep mixing until you're left with a nice batter consistency.
• Drop the batter by heaping tablespoons onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 2 inches between pies as they will grow.
• Bake 12 to 13 minutes, until slightly brown on the bottoms.
• Remove from oven and let cool.
• In a large bowl, blend together all of the ingredients until smooth.
• Spread marshmallow filling on one pie, while using another pie to press it down.
• Enjoy immediately or wrap in plastic wrap to store.

WHOOPIE PIES

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.

EVA'S KOSHER MARSHMALLOW WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper or very lightly oil and flour a baking sheet.
• FOR BATTER- In a mixing bowl add Butter, Sugar, Baking Soda, Salt, Baking Powder, Beat on medium speed until light and fluffy.
• Add Egg, Vanilla, Beat until blended.
• Add Cocoa, Blend thoroughly.
• Set mixer to low speed and slowly add Milk until blended.
• Gently stir in flour a little at a time by hand until all is incorporated.
• Drop batter by Level Tablespoons 2 inches apart on prepared baking sheet.
• Bake about 7-11 minutes or until tops spring back when lightly pressed.
• Cool on baking sheet for a minute then immediately transfer to a wire rack to complete cool down.
• FOR FILLING- Mix all ingredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until blended to a smooth consistancy (you can an add a bit more marshmallow fluff for a little less rich of a taste).
• TO ASSEMBLE- Spread 2 tsp of the filling onto the flat side of half the cookies made; top each with the remaining cookies.
• Press to secure.
• STORAGE- Cookies can be refrigerated in an airtight container or ziplock bag with wax paper in between the layers for up to (1) one week or stored frozen for up to (1) one month, Enjoy!