Whoopie Pie Cake Food

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.

WHOOPIE PIES

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

WHOOPIE PIE CAKE

Steps:

• Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
• Beat butter and sugar together until fluffy; add eggs and beat until smooth.
• Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
• Pour equally into prepared cake pans.
• Bake for 25 minutes or until cakes test done.
• Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
• While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
• Cook flour and milk until very thick, stirring constantly.
• Cool completely.
• Cream sugar, butter and vanilla until fluffy.
• Add to cooked mixture.
• Beat, high speed, until very fluffy.
• Looks and tastes like whipped cream.
• Place one layer on cake plate and liberally frost top.
• Place second layer on top of first and frost top and sides.
• Sift cocoa powder lightly over the top for garnish, if desired.

EASY WHOOPIE PIE CAKE

Steps:

• Preheat oven to 350°F.
• Mix all cake ingredients together.
• Divide cake batter into two foil-lined 9x13 inch baking pans.
• Bake at 350 F for 15 minutes.
• Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.).
• Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes.
• When cooled to room temp., icing the first cake with all of the filling.
• Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake.
• Serve!

WHOOPIE PIE

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.

CARROT CAKE WHOOPIE PIES

Steps:

• For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
• and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
• Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
• For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
• To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
• with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

WHOOPIE PIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
• In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
• Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
• To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
• To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

DEVIL'S FOOD WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

BAKERY STYLE WHOOPIE PIE CAKE

Steps:

• For the cakes: Heat oven to 350°F; line 2 cake pans with parchment paper.
• Combine all cake ingredients and mix.
• Pour half of batter into each cake pan. Cook approximately 20 minutes, or until cakes spring back when pressed. Cool completely on baking sheets, at least 1 hour.
• For the filling:.
• With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days).
• Spread filling onto one of the cakes. Place other cake on top. Refrigerate in air tight container up to 3 days.
• This is also good if you heat a can of frosting for 20 seconds and pour over the cake.

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.

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

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.

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!

WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it.
• Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
• Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
• Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge....it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
• Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
• NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.

PB&J WHOOPIE PIES (CAKE MIX)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
• Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
• Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
• Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
• (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
• While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
• Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
• Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.