Whoopie Pies Recipe

Name: Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKES:; 2 cups all-purpose flour; 1/2 cup cocoa powder; 1-1/4 teaspoons baking soda; 1 teaspoon salt; 1 cup well-shaken buttermilk; 1 teaspoon vanilla; 1 stick (1/2 cup) unsalted butter softened; 1 cup packed brown sugar; 1 large egg; ORIGINAL FILLING:; 1 cup whole milk; 5 tablespoons sifted flour; 1/2 cup butter; 1/2 cup shortening; 1/4 tsp salt; 1 cup sifted powdered sugar; 1 teaspoon vanilla; PEANUT BUTTER FILLING:; 1 cup whole milk; 5 tablespoons sifted flour(add as needed); 1/2 cup butter; 1/2 cup peanut butter; 1/4 teaspoon salt; 1 cup sifted powdered sugar(add as needed); 1 teaspoon vanilla

Servings: persons

CAKES:
2 cups all-purpose flour
1/2 cup cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter softened
1 cup packed brown sugar
1 large egg
ORIGINAL FILLING:
1 cup whole milk
5 tablespoons sifted flour
1/2 cup butter
1/2 cup shortening
1/4 tsp salt
1 cup sifted powdered sugar
1 teaspoon vanilla
PEANUT BUTTER FILLING:
1 cup whole milk
5 tablespoons sifted flour(add as needed)
1/2 cup butter
1/2 cup peanut butter
1/4 teaspoon salt
1 cup sifted powdered sugar(add as needed)
1 teaspoon vanilla

1
CAKES:
2
Wisk together flour, cocoa, baking soda, and salt in a blowl until combined. Stir together buttermilk and vanilla in a small bowl.
3
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 54 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and butermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
4
Spoon 1/4 cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
5
FILLING:
6
Add 1 cup whole milk into small sauce pan. Add 5 tablespoons of sifted flower. Cook on medium heat until thick. Cool. Cream together 1/2 cup of butter and 1/2 cup of shortening (or peanut butter) until creamy. Add 1/4 tsp salt, 1 cup sifted 10x sugar and 1 teaspoon vanilla. mix until all ingredients are incorporated. With mixer on slow speed, add cooled flour mixture one TBSP at a time. Beat on med-high for 3-4 minutes or until mixture has a fluffy-creamy texture. Spread 1 TBSP of filling on cakes.

2134

kcal

Calories

138

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: CAKES:, 2 cups all-purpose flour, 1/2 cup cocoa powder, 1-1/4 teaspoons baking soda, and more.

Yes, Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whoopie Pies

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