Truffle Whoopie Pies with Cranberry Cream filling

Recipe Rating:
 2 Ratings

Ingredients

PIES:
1 2/3 c all-purpose flour
2/3 c unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 Tbsp unsalted butter, softened
3/4 c sugar
1 large egg
1 white of 1 large egg
3/4 c buttermilk
1 tsp vanilla extract
CRANBERRY CREAM FILLING:
3 c cranberry juice
3/4 c marshmallow fluff
1/2 c unsalted butter, softened
2 c confectioners' sugar

The Cook

Pattie Turner Recipe
x1
Full Flavored
Mount Airy, NC (pop. 10,388)
knit1purl1
Member Since Jul 2011
Pattie's notes for this recipe:
These pies remind me of a cherry cordial! Perfect for special occasions. I made them last Christmas and they were gone in no time. They would also be great for Valentine's Day because of the beautiful pink filling and rich flavor. A lot of ingredients go into these but they are worth it!
Make it Your Way...

Personalize This

Directions

1
Position oven rack in center of oven. Preheat oven to 375 deg. Line 2 baking sheets with parchment paper and set aside.
2
Sift together the flour, cocoa powder, baking powder, soda, and salt into a bowl.
3
In a separate large mixing bowl, beat butter and sugar until fluffy using an electric mixer. Add egg and egg white and beat until incorporated. Add half of flour mixture and half of buttermilk to creamed mixture; beat at medium speed just until blended. Add remaining half of flour and buttermilk and vanilla; beat until blended.
4
Using an ice cream scoop, drop batter onto the prepared baking sheets, spacing them 2 inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch (about 10 to 12 minutes). Remove from oven and onto a wire rack to cool completely.
5
Spread flat side of half of the cakes generously with Cranberry Cream Filling. Top with the remaining cakes, pressing down lightly to seal them together.
6
CRANBERRY CREAM FILLING:
7
Boil cranberry juice in a small saucepan until reduced to 2 tablespoons (about 30 minutes). Watch often after juice reduces halfway; it will boil down very quickly from here. Let cool completely.
8
Beat marshmallow fluff and butter in a large mixing bowl at medium speed of an electric mixer until smooth and fluffy.
9
Sift the powdered sugar into the bowl and add the cranberry syrup. Beat on low speed until incorporated; increase speed to medium and beat until fluffy. Makes about 1/2 cups.

About this Recipe

Comments

1-5 of 11 comments

Showing OLDEST First
(Switch to Newest First)
user Shawn A Reed reed20011 - Jul 29, 2011
Yumo!!!
user Stormy Stewart karlyn255 - Jul 29, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
Gifts from the Pantry
Magic in the Kitchen
The world of the Amish
user Carol Junkins CarolAJ - Jul 29, 2011
Wow I love the looks of these ! Would like to make them around the Holidays as you mentioned ~ great recipe !
user Pattie Turner knit1purl1 - Jul 29, 2011
Pattie Turner [knit1purl1] has shared this recipe with discussion groups:
TRIED & TRUE RECIPES
For The Love Of Whoopie Pies
Kitchen Sisters
more

footer
Gift Membership