Vanilla Lovers Whoopie Pies Recipes

Steps:

• 1. Pre heat oven to 425°
• 2. In a large bowl combine and mix all wet ingredients EXCEPT HOT WATER
• 3. In medium size bowl combine dry ingredients
• 4. Add ½ dry ingredients to wet ingredients and mix. Repeat with 2nd half of dry ingredients.
• 5. Add Hot water and mix
• 6. I used a 2" cookie scoop for the whoopie pies. Use a lightly greased or parchment covered
• 7. Bake for 6 to 7 minutes
• 8. Next are the icing steps
• 9. Using a mixer combine shortening and powdered sugar
• 10. Add powdered sugar 1 cup at a time adding 2 Tbsp of water with each cup and ending with the 2 Tbsp of milk
• 11. On med/high speed mix icing for 5 minutes
• 12. Scrape sides of bowl with spatula
• 13. On high speed mix icing for another 5 minutes
• 14. Fluff with spatula

Steps:

• preheat over to 350'F.
• Sift together flour, baking soda, and salt in a medium bowl.
• In a large bowl cream together butter and sugar at medium speed till light and fluffy. Add the egg and egg yolk and mix till well combined. Add vanilla.
• Starting with buttermilk, alternate with flour mixture ending with buttermilk mix just till combined. (It will be a doughy consistancy).
• Drop 2 Tablespoon sized balls 2 inches apart on to a lightly greased or lined baking sheet.
• Bake about 15 minutes or until bottom edges are slightly golden and the center springs back when touched.
• Let cool slightly then transfer to cooling rack to cool completely.
• Spread a generous portion of frosting onto the bottom side of a cake and sandwich with another cake. Roll edges in sprinkles if desired.

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
• Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
• Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

Steps:

• CAKES.
• Preheat the oven to 375F and line two baking sheets with parchment paper.
• In a medium bowl, stir together both flours, baking powder, cinnamon, and salt.
• In another bowl, beat the butter, shortening, and brown sugar for about 3 minutes until light and creamy. Add the eggs, buttermilk, and ½ teaspoon vanilla and beat until combined.
• In a third bowl, combine the milk, baking soda, and vinegar. Add this slowly to the butter mixture, then add the flour mixture and beat on low speed until completely combined.
• Drop about 2 tablespoons of batter onto the baking sheet with a spoon. Each drop should be spaced at least 3 inches apart.
• Bake for 10 minutes until the cakes begin to brown. Remove from the oven and let them cool on the baking sheet for 5 min before transferring them to a rack to cool completely. They might break if you try to move them when they are too warm.
• MARSHMALLOW CREAM.
• Beat together the marshmallow fluff and shortening for 3 minutes until smooth and fluffy.
• Reduce the mixer speed and add the powdered sugar and 1 teaspoon vanilla. Increase speed and beat until fluffy.
• CHOCOLATE GANACHE.
• Place the chocolate in a large, heat proof bowl.
• Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
• Refrigerate for about 30 minutes, stirring every 10 minutes until it is firm enough to spread.
• ASSEMBLY
• Pair up your cakes by size. Spread the marshmallow cream onto the flat side of one cake and the chocolate ganache on the flat side of another, squish together, and repeat until all cakes are covered.