VANILLA WHOOPIE PIES WITH RASPBERRY CREAM FILLING
Yum! The whoopie pies are soft and moist. The cream inside is super yummy. It's sweet, but a tad tart from the raspberry jam. So good! We made the pies with 2 tbsp of batter as suggested and it made a larger whoopie pie. Great if you're sharing with someone or really in the mood for something sweet. You could easily cut it back...
Provided by Crystal W.
Categories Other Desserts
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325-350 degree depends on your oven. Grease your whoopie pan (I used hearts for Valentines Day) if you have them. You can also use a greased baking sheet.
- 2. For whoopie pie, beat butter, egg yolks, and sugar together until creamy. Add vanilla and milk; mix.
- 3. Add your dry ingredients and mix well.
- 4. Fill wells of pan with 2 tbsp of batter or drop onto a cookie sheet, leaving about 2 inches between cakes.
- 5. Bake for approx 9-11 minutes or until lightly browned.
- 6. Let them cool on rack 8 to 10 minutes. Remove from pan and let cool completely on rack.
- 7. For raspberry cream filling, in a mixing bowl, beat butter until creamy. Add sugar and salt to butter; mix well.
- 8. Add marshmallow creme and vanilla; blend well.
- 9. Then add your raspberry jam and mix again. I also added a tad of pink food coloring to make it a bit pinker.
- 10. To assemble, take two pies and sandwich marshmallow creme/jam mixture inside. Hope you enjoy!!! :-)
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