Vanilla Whoopie Pies With Raspberry Cream Filling Food

CHOCOLATE-RASPBERRY WHOOPIE PIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown 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.
• For the buttercream filling: 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 raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• 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 almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

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.

RASPBERRY-LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
• Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
• In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with 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 dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

VANILLA WHOOPIE PIE RECIPE - (4/5)

Steps:

• Sift together the flour, baking powder, and salt onto a sheet of wax paper. In work bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined. Position a rack in the center of the oven and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. To marble batters: Pour half of vanilla batter into large, shallow bowl. Add half of chocolate batter. Draw rubber spatula or large wooden spoon gently through two batters, swirling them together to create marbling. (Do not mix them.) Repeat with remaining batter. Using an ice cream scoop or a 2-tablespoon measuring spoon, drop the swirled batter one scoop at a time onto the prepared baking sheets, spacing them at least 2 inches apart. Bake 1 sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely. Makes about 30 4-inch cakes. For Whoopie pie filling Whip all ingredients together for at least 10 minutes until fluffy. When whoopie pie shells are cooled, take a heaping spoonful of filling and place in the middle (between 2 shells like a sandwich). You may wrap the whoopie pies in waxed paper or plastic wrap. Wicked good! Read more: http://www.oprah.com/food/wicked-whoopie-pie#ixzz2KpxFyjIN

VANILLA WHOOPIE PIES WITH RASPBERRY CREAM FILLING

Steps:

• 1. Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
• 2. For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
• 3. Add your dry ingredients and mix well.
• 4. Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
• 5. Bake for approx 9-11 minutes or until lightly browned.
• 6. Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
• 7. For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
• 8. Add marshmallow creme and vanilla; blend well.
• 9. Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
• 10. To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)

CHOCOLATE WHOOPIE PIES WITH VANILLA CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees
• Line cookie sheets with parchment paper
• In a one cup measuring cup, add the lemon juice. Fill the cup the rest of the way with milk and set aside for 10-15 minutes to make buttermilk.
• In a large mixing bowl with an electric mixer, or in the bowl of a standmixer, cream together 1/2 cup butter, the brown sugar, and granulated sugar.
• In a small bowl, beat the egg with a fork and add it to the large bowl. Add 1 teaspoon of vanilla and lemon-milk mixture and mix all the ingredients well until they are combined.
• In a medium bowl, combine the flour, cocoa, baking soda, and salt. Mix all the dry ingredients well, then add the dry ingredients to your wet ingredients and mix well until combined. The batter will be a little on the fudgy side.
• On a baking sheet lined with parchment paper, place 2 tablespoons of batter for each cookie. Try to keep your whoopie pies in as much of a circle and even in size as you can. (A cookie scoop really helps to make the whoopie pies even, but most standard are 11/2 tablespoons. Expect to have a few more, slightly smaller whoopie pies!)
• Bake in the oven for 11 to 12 minutes. Remove quickly from the pan as soon as you can and let the whoopie pies cool on a wire rack or clean kitchen towel.
• In a large mixing bowl with an electric mixer, or in the bowl of a stand mixer, whip 1/2 cup of butter for 5 minutes. Scrape down the sides of the bowl, then add the cream cheese and beat for 1 to 2 minutes more.
• Scrape down the sides of the bowl and add the powdered sugar 1/2 cup at a time, mixing well between each addition. Add 1 teaspoon of vanilla and mix for 1 minute more.
• Once cool, match up your whoopie pies in pairs so that they are as close in size and shape as possible. Fill an icing bag or zip-top bag with filling. Snip a medium hole in the end of your bag.
• On the flat side of one of your whoopie pies, pipe filling around the outside edge as close to the edge as possible, then swirl in, filling into the center. Place a second whoopie pie on top. Roll the edge in sprinkles to decorate.

CHOCOLATE WHOOPIE PIE RECIPE WITH CHERRY FILLING

Steps:

• For the cakes:
• Preheat oven to 375. Line baking sheets with parchment paper.
• In a bowl, sift together flour, cocoa, baking soda, and salt. Set aside.
• In a mixer cream butter and shortening until smooth. Add sugar and continue to mix, scraping down sides as necessary. Add egg and vanilla and mix another 2 minutes or until smooth and creamy.
• Add half of the flour and half of the milk and beat gently just until mixed. Add second half of flour and milk and beat well until creamed.
• Scoop batter by tablespoons onto prepared baking sheet. Bake for 10 minutes or until cakes spring back when touched. Remove and let stand on baking sheet for 5 minutes before removing to a cooling rack. When cakes are cooled, using a small cookie scoop, top the flat end of one cake with filling, top with another cake and sandwich together.
• For the filling:
• Beat butter until very creamy. Slowly add in powdered sugar and continue beating until combined. Add vanilla and fluff. Mix in cherry juice adding more if desired. Carefully mix in chopped cherries.

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:

• 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.

CHOCOLATE RASPBERRY WHOOPIE PIES

Steps:

• Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
• In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
• Beat in melted chocolate and eggs, one at a time, until well combined.
• Beat in milk then flour.
• Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
• Bake for 10-12 minutes or until tops spring back when lightly pressed.
• Remove to wire rack to cool completely.
• FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
• Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
• ENJOY!

VANILLA WHOOPIE PIES WITH SPRINKLES

Steps:

• Preheat oven to 375F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer with a whisk attachment, beat sugar and butter until light, creamy, and fully combined. Add vanilla extract and egg. Beat again until well combined.
• Add the flour mixture and whole milk in 4-5 additions, alternating between the two and beating after each addition.
• Using a standard cookie scoop or spoon, drop batter by the tablespoonful onto lined baking sheets (you should end up with 40-50 cookies total). Bake for 9-11 minutes until edges are golden-brown, then let cookies cool completely on the baking sheets while you make the filling.
• In the bowl of a stand mixer with a whisk attachment, beat the butter until light and creamy. On medium low speed, mix in powdered sugar one cup at a time. Add vanilla and beat until combined.
• Starting with 2 tablespoons, add milk until desired consistency is achieved. Frosting should be easy to pipe but still able to hold its shape.
• Add the food coloring of your choice and beat until frosting is your desired color. Transfer to a piping bag fitted with a round tip or a zip-top bag with one of the corners cut.
• Once cookies have cooled, pipe frosting onto the flat side of one cookie, then place another cookie on top to complete the whoopie pie. Carefully roll the edges of frosting in sprinkles, then repeat with the remaining cookies and filling.
• Place whoopie pies in an airtight container until it's time to serve!

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

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.

CHOCOLATE WHOOPIE PIES WITH FRESH RASPBERRY CREAM

Steps:

• Preheat the oven to 350 degrees and place parchment paper on baking sheets.
• Mix the flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
• Mix the white sugar plus the 1/2 cup (100 g) light brown sugar, yogurt, oil, eggs, and 1 teaspoon of vanilla in a bowl using an electric mixer for about 5 minutes.
• Add the flour half a cup at a time to the wet ingredients while the mixer is still on. Scrape the sides of the bowl as needed. Mix until smooth and creamy.
• Refrigerate the batter for about 30 minutes.
• Transfer the batter to a disposable pastry bag or large sandwich bag and cut out the corner, leaving a 1/2 inch hole.
• Create a "V" shape with the batter.
• Bake for about 8 - 10 minutes and let cool on a wire rack.
• Beat the heavy cream and 1/4 cup (50 g) brown sugar on medium until it forms peaks. Add 1/2 teaspoon vanilla.
• While it is mixing, gently mash the raspberries.
• Fill another pastry bag with the raspberry cream filling and cream half the cakes. Sandwhich them with the remaining cakes.
• Finish with a sprinkling of powdered sugar on top.

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.