Whoopie Pies -- Another One!

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Lynn in MA photo by Lynn in MA
photo by Lynn in MA photo by Lynn in MA
Ready In:
2hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • For the cakes:

  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
  • 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.
  • 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.
  • Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
  • Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
  • Cool completely on baking sheets, at least 1 hour.
  • For the filling:

  • With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.
  • 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.)
  • 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.
  • Whoopie pies can be refrigerated in airtight container for up to 3 days.

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Reviews

  1. Too sweet. Easy enough to make and assemble but the cake is not sweet enough and the filling is too sweet. Think I’ll stick to my grandmothers recipe.
     
  2. These are delicious! They're giant! I might make them slightly smaller next time so that I don't feel so guilty eating them!
     
  3. 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!
     
  4. 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!!!
     
  5. 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!
     
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RECIPE SUBMITTED BY

I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too. <br> <br> <br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif> <br> <br>I<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>
 
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