Best Cherry Whoopie Pies Recipes

CHERRY WHOOPIE PIES

Cherry Whoopie Pies image

Red velvet cake is so good, that I decided to create whoopie pies out of packaged cake mix. The individual "pies" are filled with velvety cream cheese frosting. Your family is sure to will love this dessert. They are also ideal for bake sales and potlucks.-Lesley Marie Boylan, Centerville, Iowa

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

1 package red velvet cake mix (regular size)
3 large eggs
1/2 cup canola oil
1 teaspoon almond extract
36 maraschino cherries, halved
FILLING:
3/4 cup canned cream cheese frosting
2/3 cup whipped topping
1/2 cup chopped maraschino cherries

Steps:

In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely., For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY AND COCONUT WHOOPIE PIES

Cherry and Coconut Whoopie Pies image

[DRAFT]

Provided by Chuck Hughes

Categories dessert

Time 5h15m

Yield About 20 whoopie pies

Number Of Ingredients 19

Ingredients

Whoopie Pies:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
One 15-ounce can red sour cherries packed in syrup
1 cup sugar
1 stick (8 tablespoons) unsalted butter, softened
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 large egg
Coconut Cream:
1 tablespoon powdered gelatin
1 1/2 cups whipping cream
4 large egg yolks
1 cup toasted sweetened coconut
1 tablespoon coconut extract
1/2 cup toasted sweetened coconut, for garnish

Steps:

For the whoopie pies: Preheat the oven to 350 degrees F. Line 2 baking trays with parchment paper. In a bowl, mix the flour, cocoa, baking powder, baking soda and salt. Set aside.
Drain the cherry syrup into a liquid measuring cup (there should be about 3/4 cup) and cut the cherries in half. Set aside.
In a larger bowl with an electric mixer, cream together the sugar and butter. Add the food coloring, vanilla and egg and beat until creamy. Add the dry ingredients alternating with the cherry syrup.
Drop about 1 tablespoon of dough per cookie on the baking trays, spaced about 2 inches apart. Bake until the cookies spring back like a cupcake when pressed, about 10 minutes. Allow to cool for a few minutes on the baking trays, and then transfer to a rack to cool completely.
For the coconut cream: Sprinkle the gelatin over 2 tablespoons cold water and allow to bloom. Set aside.
In a saucepan, heat the cream. Meanwhile, using a stand or hand mixer, beat the sugar and egg yolks until pale and creamy, about 5 minutes.
Pour the hot cream slowly into the egg and sugar mixture, mixing constantly. Transfer to the saucepan and continue cooking on low heat, mixing constantly, until it thickens, about 15 minutes; do not allow to boil. Remove from the heat, add the gelatin and mix until completely melted. Set aside in the refrigerator until thick, about 4 hours.
Beat the thickened mixture until creamy with the toasted coconut and extract.
To assemble: Spread the flat side of each cookie with 1 teaspoon of coconut cream. Top half of the cookies with about 4 cherry halves. Sandwich the cherry-topped cookies with the remaining cookies, and press slightly to push the filling to the edges. Roll the edges in the toasted coconut. Refrigerate for up to 3 days.