Whoopie Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Whoopie Pies:2 1/4 cups (295 grams) all purpose flour1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup (170 grams) unsalted butter, room temperature1 cup (200 grams) granulated white sugar1 large egg, room temperature1 teaspoon pure vanilla extract3/4 cup (180 ml) buttermilkCream Cheese Filling:1/2 cup (113 grams) unsalted butter, room temperature1 - 8 ounce (227 grams) cream cheese, room temperature3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted1 teaspoon pure vanilla extract
Red Velvet Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.
Serving Size: Makes 8 whoopie pies
Number of Servings: 8
Recipe submitted by SparkPeople user VAHOMEBREW81.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.
Serving Size: Makes 8 whoopie pies
Number of Servings: 8
Recipe submitted by SparkPeople user VAHOMEBREW81.
Nutritional Info Amount Per Serving
- Calories: 792.7
- Total Fat: 40.6 g
- Cholesterol: 134.2 mg
- Sodium: 306.7 mg
- Total Carbs: 101.3 g
- Dietary Fiber: 1.9 g
- Protein: 8.2 g