Whoopee pies

Mom2Dogs · ‎03-09-2010

Today I made woopie pies - I left a couple out to taste test...I thought I added a LOT of filling to the ones I kept out (I froze the cakes today and will add the filling before Christmas).

My husband I just had one, not near enough filling, which really surprised me as I really thought I had more than enough. The filling was ozzing out the sides....If anyone makes them do you have any tips?

Kachina624 · ‎03-10-2010

@Mom2Dogs. Maybe the cake absorbed some of the moisture from the filling.

Very important to leave some out for taste testing.

New Mexico☀️Land Of Enchantment

Bonkers1 · ‎07-29-2012

Wow another blast from the past!!!

deepwaterdotter · ‎03-09-2010

This is my recipe for the filling when I make Whoopie Pies. It makes enough for 6 pies:

12 tbsp butter, softened

1 1/4 cup powdered sugar

1 1/2 tsp vanilla

2 1/2 cups Marshmallow Fluff

Beat butter and sugar with electric mixer until fluffy. Beat in vanilla. Beat in Fluff.

Refrigerate until slightly firm, about 1/2 hour.

Spoon on 1/3 cup filling per pie.

Mom2Dogs · ‎03-09-2010

@deepwaterdotter. Thanks.....I will compare your recipe to my filling recipe...I will admit that the TASTE TEST pies were filled with traditional frosting that I use for a red cake, maybe that was the problem.

Shihtzursqmom · ‎06-02-2023

I use the same recipe for filling as Deepwaterdotter

aprilskies · ‎03-09-2010

@deepwatertrotter, I am going to try that filling. I just love delis fillings. Would you by chance have a recipe for the cake part of it?

deepwaterdotter · ‎03-09-2010

@aprilskies

2 cups flour

1/2 cup dutched cocoa (I use Droste brand)

1 tsp baking soda

1/4 tsp salt

1 cup brown sugar

8 tbsp softened butter

1 egg

1 tsp vanilla

1 cup buttermilk

Whisk flour, cocoa, baking soda, and salt in bowl.

In separate big bowl, beat sugar and butter with electic mixer until fluffy. Beat in egg.

Beat in vanilla. On low speed, beat in 1/3 of flour mixture. Beat in 1/2 cup buttermilk.

Beat in another 1/3 of flour mix, then rest of buttermilk. Beat in rest of flour mix.

Scoop twelve 1/3-cup mounds of batter 3" apart on two parchment-lined baking sheets. Bake in 350 degree oven until springy to touch, 15-18 minutes. Let cool on sheets for an hour.