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Favourite Homemade Whoopee Pies

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Recipe

Favourite Homemade Whoopee Pies recipe

 

Yield

40 servings

Prep

35 min

Cook

15 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
Crust
1 cup sugar
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½ cup butter
chilled
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2 cups unbleached all-purpose flour
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½ cup cocoa powder
unsweetened
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1 ½ teaspoons baking soda
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1 teaspoon salt
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1 cup milk
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2 teaspoons vanilla extract
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Filling
½ cup butter
softened (1 stick)
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7 ½ ounces marshmallow cream
¾ cup powdered sugar
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¼ cup vegetable shortening
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
Crust
237 ml sugar
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118 ml butter
chilled
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473 ml unbleached all-purpose flour
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118 ml cocoa powder
unsweetened
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7.5 ml baking soda
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5 ml salt
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237 ml milk
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1E+1 ml vanilla extract
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Filling
118 ml butter
softened (1 stick)
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216.8 ml/g marshmallow cream
177 ml powdered sugar
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59 ml vegetable shortening
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2.5 ml vanilla extract
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Directions

Preheat the oven to 350℉ (180℃).

Grease 3 or 4 baking sheets and set aside.

TO MAKE THE PIES:

Beat the sugar and butter in the large bowl of an electric mixer until well blended.

Mix the flour, cocoa, baking soda and salt in a medium-sized bowl with a wire whisk until light and thoroughly combined. (Using the wire whisk to blend the dry ingredients, in this case, makes sifting unnecessary).

With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture, beating well after each addition.

Beat in the vanilla.

Drop the batter by heaping measuring tablespoons 2 inches apart on the prepared baking sheets.

Bake for 15 minutes or until cakes spring back when touched lightly. The little cakes will be about 2½ inches in diameter after baking. You should have about 40 cakes.

Remove to wire racks to cool.

TO MAKE THE FILLING:

In a large bowl, combine the butter, marshmallow creme, sugar, shortening and vanilla.

Beat for 2 minutes, using an electric mixer set on high speed, until light and fluffy.

ASSEMBLY:

Place about 1 tablespoon of filling on the flat sides of half the cakes.

Top with the remaining cakes and press together so that the filling squashes out the sides a little.

NOTE: Because of all the butter in the filling, these pies should not be held at room temperature indefinitely.

Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or frozen for future use.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 11439% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 119mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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