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    You are in: Home / Recipes / Whoopie Pies -- Another One! Recipe
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    Whoopie Pies -- Another One!

    Whoopie Pies -- Another One!. Photo by Lynn in MA

    1/3 Photos of Whoopie Pies -- Another One!

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs

    1 hrs 30 mins

    SweetSueAl's Note:

    This recipe contains no raw egg, no shortening or oil, it's all butter baby. I have tried another zaar recipe for whoopie pies, but I like this one. It is from Cook's Country.com. Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

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    Ingredients:

    Servings:

    Units: US | Metric

    For Cakes

    For Filling

    Directions:

    1. 1
      For the cakes:
    2. 2
      Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
    3. 3
      Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
    4. 4
      With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.
    5. 5
      Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
    6. 6
      Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
    7. 7
      Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
    8. 8
      Cool completely on baking sheets, at least 1 hour.
    9. 9
      For the filling:
    10. 10
      With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.
    11. 11
      Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
    12. 12
      Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake.
    13. 13
      Whoopie pies can be refrigerated in airtight container for up to 3 days.

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    Ratings & Reviews:

    • on April 29, 2013

      55

      I put some of the filling aside and added some raspberry jam to it to make a few of the pies a little different. Had to tighten it up with a bit more confectioner's sugar. These are awesome!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2008

      55

      I made these for a co worker's birthday, and everyone LOVED them...i even made a double batch and they didn't last the day!! this is an awesome recipe, i will definetly make again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2007

      55

      I've been making a recipe very similar to this for years and I agree...the marshmallow cream/butter mixture is much better than shortening mixture!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Whoopie Pies -- Another One!

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1082.0
     
    Calories from Fat 370
    34%
    Total Fat 41.2 g
    63%
    Saturated Fat 25.4 g
    127%
    Cholesterol 134.4 mg
    44%
    Sodium 600.9 mg
    25%
    Total Carbohydrate 173.9 g
    57%
    Dietary Fiber 3.6 g
    14%
    Sugars 106.8 g
    427%
    Protein 9.3 g
    18%

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