REVERSE WHOOPIE PIES
I got this recipe from a Hannaford "Fresh" magazine. I haven't tried it yet, but I wanted to post it for safe keeping.
Provided by Abbs lt3
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchement paper and set aside.
- In a large mixing bowl, use an electric mixer on medium speed to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
- In a separate bowl, stir together flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy.
- Drop 2 tbsp portions of batter onto prepared baking sheets, leaviing 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set, but still soft when touch lightly with fingertops. Let cakes cool for 3 minutes on baking sheets before tansferring them to wire racks to finish cooling, about 15-20 minute Repeat with remaining batter.
- Prepare filling while cakes are baking and cooling. In a medium bowl, sift together cocoa powder and confectioner's sugar and set aside. In a large mixing bpwl, use an electric mixture on medium speed to cream butter. Add milk, vanilla extract, salt, and half the cocoa mixture. Mix on low speed firstt o combine, then on high until smooth, Add remaining cocoa mixture and mix again. Scrape down sides of bowl, add marshmallow creme, and mix on medium-high until filling is smooth and fluffy, about 3-4 minutes.
- Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #number-of-servings #4-hours-or-less
You'll also love
.jpg)
Willow Eve
[email protected]I'm not sure what I did wrong, but my reverse whoopie pies turned out flat and dense.
Obianuju Ogbonna
[email protected]These reverse whoopie pies were a lot of work to make, but they were worth it. They were absolutely delicious.
Jawala Mukhhi
[email protected]The cake in these reverse whoopie pies was a little dry, but the filling was delicious.
oluwaseyi oshioyemi
[email protected]I had some trouble getting the cake batter to spread evenly in the pan, but other than that, these reverse whoopie pies were easy to make and they tasted great.
Ifranul Haque
[email protected]These reverse whoopie pies were a bit too sweet for my taste, but they were still good.
Nichole Jensen
[email protected]I'm not a huge fan of whoopie pies, but I really enjoyed these reverse whoopie pies. The cake was moist and the filling was creamy and delicious.
Liberty Ledford
[email protected]These reverse whoopie pies are so easy to make and they taste amazing! I love that I can make them ahead of time and they still taste fresh.
Saima Bhatti
[email protected]I was a little skeptical about trying these reverse whoopie pies, but I'm so glad I did! They were absolutely delicious. The chocolate cake was moist and fluffy, and the cream cheese filling was rich and creamy.
Mr Joni lslam ‡øê
[email protected]I've made these reverse whoopie pies several times now and they always turn out perfect. They're so delicious and the filling is amazing.
Arthur Sibanda
[email protected]These reverse whoopie pies were a huge hit at my party! They were so easy to make and everyone loved them.