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Berry Cream Whoopie Pies

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Berry Cream Whoopie Pies

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In the world of Whoopies, chocolate may be classic, but berries are ‘da bomb’. Okay, we won’t try to sound hip, but take it from us these cream and jam filled Whoopies are light, lucious and bursting with flavor. They use Bakewell Cream, a Maine specialty, as a leavener and your favorite berry jam in the filling. For an over the top treat you can add fresh berries as well. Bring on summer!

At a glance

Prep
Bake
Total
Yield
12-16 whoopies

Ingredients

Vanilla Whoopie Pie cakes

  • 1 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 2 large eggs, room temperature or 1/2 cup egg substitute, such as Egg Beaters
  • 1/2 cup buttermilk, or soured milk
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 2 3/4 cups King Arthur All Purpose flour
  • 1 1/2 teaspoons Bakewell Cream
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Vanilla Cream Filling

  • 1 cup vegetable shortening
  • 1 cup confectioner’s sugar
  • 1 1/3 cups Marshmallow fluff
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 to 3/4 cup of your favorite berry jam
  • additional fresh berries (optional)

Vanilla Whoopie Pie cakes

  • 7 ounces granulated sugar
  • 3 1/4 ounces vegetable shortening
  • 2 large eggs, room temperature or 1/2 cup egg substitute, such as Egg Beaters
  • 4 ounces buttermilk, or soured milk
  • 4 ounces water
  • 1 teaspoon vanilla extract
  • 8 1/4 ounces King Arthur All Purpose flour
  • 1 1/2 teaspoons Bakewell Cream
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Vanilla Cream Filling

  • 6 1/2 ounces vegetable shortening
  • 4 ounces confectioner’s sugar
  • 4 ounces Marshmallow fluff
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 to 3/4 cup of your favorite berry jam
  • additional fresh berries (optional)

Vanilla Whoopie Pie cakes

  • 198g granulated sugar
  • 92g vegetable shortening
  • 2 large eggs, room temperature or 1/2 cup egg substitute, such as Egg Beaters
  • 113g buttermilk, or soured milk
  • 113g water
  • 1 teaspoon vanilla extract
  • 234g King Arthur All Purpose flour
  • 1 1/2 teaspoons Bakewell Cream
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Vanilla Cream Filling

  • 184g vegetable shortening
  • 113g confectioner’s sugar
  • 113g Marshmallow fluff
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 to 3/4 cup of your favorite berry jam
  • additional fresh berries (optional)

Instructions

  1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment, or lightly spray with cooking spray.
  2. Place sugar and shortening in mixer bowl and cream until light and fluffy.
  3. 3)To the creamed mixture, add the buttermilk and water, mix well. Add the eggs and vanilla. The mixture will look lumpy and curdled, but will come together when the dry ingredients are incorporated.
  4. 4)In a seperate bowl, sift together the flour, Bakewell Cream, baking soda and salt. Add to the wet ingredients and beat for one minute. Do not overmix, or the cake will be tough.
  5. Using a tablespoon sized cookie scoop, place scoops of batter approximately 2 inches apart on the cookie sheets. You can bake right away for higher domed cakes, or let sit 5 minutes for wider cakes. Bake the cakes for 10-14 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch.
  6. In a large bowl mix all filling ingredients together until light and fluff. Scrape the bowl often to avoid lumps.
  7. To assemble, spread one half of the cooled cakes with the filling, and the other half with 2 teaspoons of your favorite berry jam. You can also use fresh berries for extra flavor. Place halves together and press gently to spread filling to edges. Whoopie Pies can be stored at room temperature for 2-3 days, but usually don’t last that long.
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