Whoopie Pies
If you've never had Whoopie Pies, you're definitely in for a treat. These six recipes will make your taste buds say, well, Whoopie! Check out the Gingerbread Whoopie Pies with Tahini Cream Filling, the Pumpkin Spice Whoopie Pies, and the rest of today's yumminess. Enjoy!
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
WHOOPIE PIE
This is from the Food Network.
Prep Time: 20 minutes; Inactive Time: 30 minutes; Cooking Time: 20 minutes; Total Time: 1 hour 10 minutes; Yield: 18 whoopee pies; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/whoopee-pie-recipe-1928428.
Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)
Directions
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.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3-1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
LEMON-RASPBERRY WHOOPIE PIES
This comes from Erin McDowell on Pure Wow. This recipe begins, "Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.
"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'
"Now do you know anyone who’s hosting a picnic?"
Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings
You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.
Ingredients
Pies
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
2 tablespoons lemon juice
Filling
2/3 cup seedless raspberry jam
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
4-1/4 cups confectioners’ sugar, plus more for finishing
3/4 teaspoon pure vanilla extract
1-1/2 cups fresh raspberries
Directions
Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.
Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.
Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, "Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
WHOOPIE PIE
This is from the Food Network.
Prep Time: 20 minutes; Inactive Time: 30 minutes; Cooking Time: 20 minutes; Total Time: 1 hour 10 minutes; Yield: 18 whoopee pies; Level: Easy
To view this yumminess online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/whoopee-pie-recipe-1928428.
Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)
Directions
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.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3-1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
LEMON-RASPBERRY WHOOPIE PIES
This comes from Erin McDowell on Pure Wow. This recipe begins, "Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.
"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'
"Now do you know anyone who’s hosting a picnic?"
Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings
You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.
Ingredients
Pies
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
2 tablespoons lemon juice
Filling
2/3 cup seedless raspberry jam
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
4-1/4 cups confectioners’ sugar, plus more for finishing
3/4 teaspoon pure vanilla extract
1-1/2 cups fresh raspberries
Directions
Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.
Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.
Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.
GINGERBREAD WHOOPIE PIES WITH TAHINI CREAM FILLING
This is from Anita Schecter in The Spruce Eats. She wrote, "Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations.
"It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.
"Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything."
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 37 minutes; Makes 10 servings
To view this online, go to https://www.thespruceeats.com/gingerbread-whoopie-pies-4154741.
Ingredients
For the Gingerbread Whoopie Pies:
1 egg
3/4 cup light brown sugar
1/4 cup molasses
1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
2 cups all purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
For the Tahini Cream Filling:
4 ounce marshmallow fluff (homemade or store bought)
1 cup powdered confectioner's sugar
3 tablespoons unsalted butter (melted and cooled)
1 tablespoon milk
1 tablespoon sesame paste (tahini)
1 teaspoon vanilla
Pinch of sea salt
Directions
Gather the ingredients.
To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
Stir the dry ingredients into the wet batter.
Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
Enjoy!
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