Indulge in the delightful Vanilla Whoopie Pies with Raspberry Cream Filling, a classic American treat that combines two soft and chewy vanilla cookies with a luscious raspberry cream filling. These delectable whoopie pies are not only a visual delight but also a burst of flavor in every bite.
This recipe provides detailed instructions for creating the perfect whoopie pies, from preparing the tender vanilla cookies to crafting the velvety raspberry cream filling. With step-by-step guidance, you'll learn how to achieve the perfect balance of flavors and textures that make these whoopie pies irresistible.
In addition to the classic Vanilla Whoopie Pies, this article also offers variations to cater to different preferences. Discover the decadent Chocolate Whoopie Pies with Vanilla Cream Filling, where rich chocolate cookies embrace a creamy vanilla filling. If you're looking for a fruity twist, the Lemon Whoopie Pies with Blueberry Cream Filling offer a delightful combination of citrus and berry flavors.
For those who prefer a gluten-free option, the Gluten-Free Vanilla Whoopie Pies with Raspberry Cream Filling provide a delicious alternative without compromising taste or texture. And for those with dietary restrictions, the Vegan Vanilla Whoopie Pies with Raspberry Cream Filling offer a plant-based version that's equally satisfying.
No matter which variation you choose, these whoopie pies are sure to become a favorite treat for any occasion. Whether you're baking for a special event, a family gathering, or just a sweet treat to enjoy, these whoopie pies will bring joy and satisfaction to all who taste them.
RASPBERRY-LEMON WHOOPIE PIES
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
- Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
- In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
Nutrition Facts : Fiber 1 g
CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM
Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.
Provided by Food Network Kitchen
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with cooking spray.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown 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 the cookies, rotating the trays halfway through, until the tops 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 buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
- Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
- Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.
VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING
Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 15
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.
WHOOPIE PIE FILLING
This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.
CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 whoopie pies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. 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. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
- Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons 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.
CHOCOLATE-RASPBERRY WHOOPIE PIES
I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.
Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Measuring Accurately: Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for baking, where precise measurements are essential.
- Room Temperature Ingredients: Bring your butter and eggs to room temperature before using them. This will help them mix together more easily and create a smoother batter.
- Don't Overmix: When mixing the batter, be careful not to overmix it. Overmixing can make the whoopie pies tough and dense.
- Chill the Dough: After mixing the batter, chill it in the refrigerator for at least 30 minutes. This will help the dough firm up and make it easier to handle.
- Use a Cookie Scoop: Use a cookie scoop to drop the batter onto the baking sheet. This will help you get uniform-sized whoopie pies.
- Bake until the Edges are Set: Bake the whoopie pies until the edges are set and the tops are just starting to brown. Overbaking can dry out the whoopie pies.
- Let the Whoopie Pies Cool Completely: Before filling the whoopie pies, let them cool completely on a wire rack. This will help prevent the filling from making the whoopie pies soggy.
- Make the Filling Ahead of Time: You can make the raspberry cream filling ahead of time and store it in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the whoopie pies.
Conclusion:
Vanilla whoopie pies with raspberry cream filling are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple tips and tricks, you can create these delicious whoopie pies that are sure to impress your friends and family.
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