Easy Single Serving Trifles And Whoopie Pies Recipes

WHOOPIE PIES

Steps:

• Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
• Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
• Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
• Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
• Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 350F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don't worry, it will come together when you add the dry ingredients.
• Slowly add dry ingredients. Mix until just combined.
• Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

EASY WHOOPIE PIES

Steps:

• Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

WHOOPIE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
• For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
• Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.