Maine Whoopie Pies Recipes

WHOOPIE PIES

Steps:

• Preheat the oven to 350°F and line a large baking sheet pan with parchment paper.
• Whisk together the all-purpose flour, cocoa powder, baking soda, cinnamon, salt, and nutmeg in a large bowl. Set aside.
• Cream together the butter and sugars in a large bowl or stand mixer fitted with a paddle attachment until light and fluffy, about 1 to 2 minutes.
• Add the eggs, heavy cream, chocolate syrup, and vanilla extract to the butter and sugar mixture. Beat on medium speed until well combined, about 1 additional minute.
• With the mixer on low speed, add the flour mixture to the wet ingredients and beat until completely combined.
• Using a 2 Tablespoon medium cookie scoop or spoon to drop batches of batter on the sheet pan, keeping them 2 inches apart. Bake in the oven for 16 to 18 minutes.
• In the meantime, use the mixer to beat together the marshmallow fluff, 1 cup powdered sugar, butter, vanilla, and lemon juice. Beat for several minutes until light and fluffy. Gradually incorporate the rest of the powdered sugar as needed to allow the filling to stiffen and set.
• Chill the marshmallow mixture for at least 10 minutes in the refrigerator.
• Let the cakes completely cool before assembling your whoopie pies.
• To assemble your whoopie pie, take two cakes and spread a layer of filling on the inside of one cake (leaving some space at the outer edge) then place the top cake on the filling creating a sandwich and lightly press down.
• Chill until ready to plate and serve.

WORLD'S BEST MAINE WHOOPIE PIES - AYUH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
• For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
• Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
• Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
• To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
• To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
• To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

MAINE WHOOPIE PIES

Steps:

• Sift together flour, soda, salt, cocoa. Work with a spoon until light ½ cup shortening. Gradually add, blending well, 1cup sugar, add 1 egg. Beat well, add the dry ingredients with 1 cup milk and 1 tsp vanilla. Blend well after each addition. Drop by tsp on a cookie sheet. Bake in oven 350 for 10 minutes.
• Filling: Put 2 c confectioners sugar, ¾ c shortening, 2 egg whites, ½ teaspoon salt, 1 teaspoon vanilla into a large bowl and beat until thick and creamy. Spread filling between two whoopie pies.

WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
• In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
• In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
• With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
• Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
• 1 1/2 cups shortening
• 3 cups confectioners' sugar
• 1 1/3 cups marshmallow topping
• Dash salt
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup milk
• In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

MAINE WHOOPIE PIES

Steps:

• PIES:.
• Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
• In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
• In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
• With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
• FILLING: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.

WHOOPIE PIES

Steps:

• For Cookies:.
• Beat shortening and sugar until fluffy.
• Add egg and yolk.
• Stir together buttermilk and baking soda mixture - set aside.
• Stir together flour, cocoa and salt - set aside.
• Add flour mix alternately with soda and buttermilk mixture.
• Bake at 350 for 8-10 minutes - 2 inches apart on cookie sheet.
• For Icing:.
• Beat all ingredients until smooth.
• Allow cookies to cool; fill with icing.
• Wrap separately in plastic wrap and keep in the refrigerator.