Professional Baker Teaches You How To Make WHOOPIE PIES!
Subscribe for more video recipes:
Recipe
Yield: 8-10 large “pies”
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients
Cookies
1 ¾ cups (260 g) all-purpose flour (plain flour)
1 cup (200 g) granulated sugar (caster sugar)
¾ cup (90 g) Dutch process cocoa powder
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ cup (115 g) unsalted butter, at room temperature & cut into pieces
1 large egg
¾ cup (175 mL) milk, at room temperature
½ cup (125 mL) full-fat sour cream
2 tsp (10 mL) vanilla extract
Filling
1 cup (225 g) unsalted butter, at room temperature
1 cup (250 g) pure peanut butter
2 cups (240 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 375 F (190 C) and line 2 baking trays with parchment paper. Place the trays in the oven to warm right before making the cookies (this step will help the cookies bake with smooth curved tops).
2. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on medium-low speed to cut it in until the butter pieces are barely visible. In a separate bowl, whisk the egg, milk, sour cream and vanilla. Add this all at once to the flour mixture and mix on low speed at first and then increase the speed to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure. Use an ice cream scoop (#20, 1 5/8 oz) to scoop out 16 to 20 portions onto the now-hot, prepared baking trays, leaving 3 inches (75 mm) between them. Bake the “pies” for about 15 minutes, until the top of the “pie” springs back when gently pressed. Cool the “pies” on the baking trays before filling.
3. For the filling, beat the butter to lighten it and then beat in the peanut butter. Add 1 cup (120 g) of the icing sugar and beat in, stir in the vanilla and then beat in the remaining 1 cup (120 g) of icing sugar until fluffy. Fill a piping bag fitted with a large star tip and pipe the filling on the bottom of one of the “pies” and top with a second “pie”, pressing gently. The pies are tastiest served at room temperature.
The whoopie pies will keep well-wrapped for up to 3 days.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #ChocolateWhoopiePies #ChocolateRecipe
Whoopie pies - recipe
Subscribe to yellowsaffron for more great recipes ➤
Today we'll be cooking with Sonia the whoopie pies, amazing American treats with a marshmallow cream filling! Find this and many more recipes with pictures on the Giallozafferano App (in English)
***
Today we'll be cooking together the whoopie pies, amazing American treats with their origins in the Amish community. Do you know why they are called whoopies? Because when children found them in their lunch boxes, they shouted whoopee, expressing joy! Let's make them together!
Whoopie pies
(36 pieces)
• 2 cups (250 g) of flour
• 1 pinch of salt
• ½ tbsp (8 g) of baking powder
• 1 cup (80 g) of unsweetened cocoa powder
• 1 ½ sticks (180 g) of butter
• ¾ cup (150 g) of sugar
• 1 medium egg
• 1 tsp of vanilla extract • ¼ cup (60 ml) of buttermilk
• ¼ cup (60 ml) of milk
For the marshmallow cream filling
• just under 1 cup (180 g) of granulated sugar
• 1 tsp of vanilla extract
• 1 good pinch of salt
• ¼ cup (60 ml) of water
• 2 egg whites
• 2/3 cup (80 g) of powdered sugar
In a bowl, combine the room-temperature butter with the sugar, and beat with an electric beater, or in a stand mixer if you have one... until you have a pale, fluffy mixture.
This is how the mixture should look. Now add the vanilla extract -- or as an alternative you can use the seeds from a vanilla pod or a pinch of vanilla powder -- the pinch of salt... and continue to beat. Then add the egg, at room-temperature... and finally the buttermilk -- if you can't find buttermilk, you can use the same amount of heavy cream, mixed with a teaspoon of lemon juice -- beat for another 2 minutes.
In a bowl, sift the flour, the cocoa powder and the baking powder, then add to the mixture, one spoonful at a time, alternating with the milk.
And here's our dough, as you can see it's pretty thick. Now take a pastry bag -- I am using a disposable pastry bag, but you can use a cloth one of course -- fold down the outer edge, so it's wide open... in this way; insert a ¾-inch (2 cm) round tip, to squeeze out mounds of dough... fill the bag with the mixture... and we're ready to form our mini-cakes, to sandwich together, on a baking sheet.
Line a baking sheet with parchment paper, then pipe the dough into mounds, about 1 ½ inches (4 cm) in diameter... space them out as they will spread when baking.
This amount makes about 36 pieces; bake in a static oven at 350°F (180°C) for about 13-14 minutes. Once cooked, transfer to a wire rack to cool completely.
While our mini-cakes are baking, move on to the cream filling, so combine the water with the sugar in a small saucepan; allow the sugar to dissolve and come to a boil, then let it simmer for at least 5 minutes.
Meanwhile put the egg whites in a large bowl, add a pinch of salt... and beat to stiff peaks.
When the egg whites are stiff, add the hot syrup in a thin stream, beating constantly... and continue until the mixture has cooled.
All we have to do now is add the vanilla... and the sifted powdered sugar. And the marshmallow cream filling is ready.
At this point, fill another pastry bag with the cream filling... and we're ready to assemble our whoopie pies; cut off the tip of the bag... and pipe the filling onto the flat side... sandwich with another mini-cake, and here's our whoopie pie! Repeat until the ingredients are used up.
Our delicious treats are ready! If you have leftover cream filling, you can pipe into small mounds and bake like meringues... and now: whoopeeeeee!
Red Velvet Whoopie Pies | Sally's Baking Recipes
Learn how to make moist and soft red velvet whoopie pies filled with cream cheese filling. These cake-like cookie sandwiches are irresistible!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #redvelvet
• More of Sally's baking recipes:
How to Make Red Velvet Whoopie Pies
GET THE FULL RECIPE HERE:
A cake? A cookie? These Red Velvet Whoopie Pies are a little bit of both with a whole lot of flavor! imperialsugar.com A cream cheese frosting is sandwiched between two pillowy, red velvet mounds. Chef Eddy used oil in this recipe as it enhances moistness. Once filled, these Whoopie Pies will still be soft even the next day. From Valentine’s Day to Christmas, this recipe is good any time of year. #imperialsugar #dessert #recipe #redvelvet #whoppiepies
SUBSCRIBE NOW:
VISIT OUR WEBSITE FOR 1000s OF RECIPES:
JOIN OUR SWEETALK COMMUNITY FOR COUPONS, CONTESTS & RECIPES:
GET SOCIAL WITH US:
Instagram:
Facebook:
Pinterest:
Twitter:
Vanilla Whoopie Pie Recipe
Whoopie pies... remember them? These were the hottest thing around a few years ago and now where are they? Relegated to some past trend and never talked about again. Well they're still here and they still taste just as delicious, so let's bring this treat back!
Get the full recipe here:
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: