Vanilla Whoopie Pies With Sprinkles 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 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 CHOCOLATE BUTTERCREAM

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.
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VANILLA LOVERS WHOOPIE PIES

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.

WHOOPIE PIES

Steps:

• Preheat oven to 350F with rack positioned in upper and lower thirds of oven. Line 2 large baking sheets wirh parchment paper.
• In a large bowl, gradually whisk milk into cocoa.
• In another bowl, mix together flour, baking powder, baking soda and salt.
• In a large bowl, using an electric mixer beat sugar and butter until fluffy; beat in egg and vanilla.
• Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, until blended.
• Drop 2 slightly heaping tablespoons batter into 8 mounds onto 1 baking sheet, at least 3-inches apart, make 8 more on the second. Bake, switching pans on racks halfway, for about 15 minutes or until tops spring back when touched.
• Let cool on pan for 2 minutes. Transfer to rack to cool completely. Repeat to make 8 more , reusing 1 sheet; bake on middle rack.
• FILLING: In a small saucepan, sprinkle gelain over milk; let stand 5 minutes. Heat over medium-low heat, stirring for 1 minute until gelatin is dissolved.
• Pour into a bowl; stir in sugar and vanilla and let cool to room temperarture.
• In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in milk mixture. Cover and refrigerate for about 30 minutes until set or for 1 day.
• To assemble, spread the flat side of half of the cakes with filling. Sandwich with remaining cakes.
• VARIATION: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour ro 2 1/4 cups, increase vanilla to 2 teaspoons and add 1 teaspoons vinegar or lemon juice with milk.
• VARIATION: Fold 1/2 cup mashed raspberries and 1 tablespoons extra icing sugar into the filling before chilling. Can also decorate with sprinkles when the "pies " are assemble, the sprinkles will go on the icing.