Best Vanilla Whoopie Pie Recipes

VANILLA WHOOPIE PIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
• Beat the butter and sugar in a stand mixer on medium speed until light and fluffy, or about 5 minutes. Beat in the egg and vanilla and scrape down the side of the bowl.
• Combine the flour, salt, and baking bowl in a large bowl. Reduce the mixer speed to low. Add the dry ingredients to the butter mixture 1/2 cup at a time, alternating with the milk, beginning and ending with the flour.
• Using a 1/4 cup measuring cup, scoop batter onto baking sheets spaced 2 inches apart in all directions. There should now be 12 cakes. (For smaller cakes, make them 2 tablespoons each. You will need another baking sheet.)
• Bake at 350 degrees for 15-18 minutes, switching the baking sheets halfway through. (Reduce to 10-13 minutes for smaller cakes.). When fully baked, a cake tester will come out clean but the cakes will still be soft. Remove to a cooling rack and allow to cool completely.
• Beat the powdered sugar and butter together until light and fluffy using a stand mixer on medium speed. Add the salt and vanilla. Add the marshmallow cream and beat until fully combined. Add the vanilla bean paste and stir in.
• Spread 1/3 cup of filling onto the flat side of half of the cakes. The filling should stay on but still be spreadable. It if it's sliding off, place in the refrigerator to firm up or add a bit more powdered sugar. If it's too soft to spread, add a touch of milk.
• Place the remaining cakes on top to make a sandwich. Serve immediately or refrigerate.

VANILLA WHOOPIE PIE RECIPE

Steps:

• Preheat oven to 350 Fahrenheit.
• Make the cakes: Line two baking sheets with parchment paper.
• In a mixing bowl, beat butter and sugar until pale. Add the egg and vanilla.
• Add flour, baking powder and milk little by little and alternating each until total amount is used and the mixture has been whisked to a smooth batter.
• Using a ¼-inch scoop, drop 6 mounds of batter per baking sheet.
• Bake the whoopie pies for 15 minutes. Re-shape the cakes while still hot.
• Make the filling: In a mixing bowl, beat butter, vanilla, and sugar until fluffy.
• Fold in marshmallow fluff and salt.
• Assemble the pies: Spoon the filling over six of the now cooled whoopie pie cakes. Close the pies like a sandwich with the remaining cakes.
• Serve and enjoy.

VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
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WHOOPIE PIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.

VANILLA WHOOPIE PIE RECIPE - (4/5)

Steps:

• Sift together the flour, baking powder, and salt onto a sheet of wax paper. In work bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined. Position a rack in the center of the oven and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. To marble batters: Pour half of vanilla batter into large, shallow bowl. Add half of chocolate batter. Draw rubber spatula or large wooden spoon gently through two batters, swirling them together to create marbling. (Do not mix them.) Repeat with remaining batter. Using an ice cream scoop or a 2-tablespoon measuring spoon, drop the swirled batter one scoop at a time onto the prepared baking sheets, spacing them at least 2 inches apart. Bake 1 sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely. Makes about 30 4-inch cakes. For Whoopie pie filling Whip all ingredients together for at least 10 minutes until fluffy. When whoopie pie shells are cooled, take a heaping spoonful of filling and place in the middle (between 2 shells like a sandwich). You may wrap the whoopie pies in waxed paper or plastic wrap. Wicked good! Read more: http://www.oprah.com/food/wicked-whoopie-pie#ixzz2KpxFyjIN

CHOCOLATE WHOOPIE PIES WITH VANILLA FROSTING

Steps:

• In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls.
• Preheat the oven to 350 degrees F.
• Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
• Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes.
• Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy.
• When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving.
• To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve!

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
• Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
• Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.