Grandma's Whoopie Pies

Name: Grandma's Whoopie Pies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: makes 12 whoopie pies/24 cakes
Ingredients: BATTER:; 1/2 c (1 stick) butter, softened; 1 c brown sugar, firmly packed; 1 egg; 1 tsp vanilla extract; 2 c all purpose flour; 1/3 c cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 c buttermilk; FILLING: MAKES ABOUT 2 1/2 CUPS OF FILLING, ENOUGH TO FILL 12 WHOOPIE PIES.; 6 Tbsp butter, softened; 1 1/2 c confectioners' sugar; 1 jar(s) (7 oz.) marshmellow creme; 1 tsp vanilla extract

By star pooley
@starryrose

My grandaughters love these and I am only to happy to make them for them!

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

makes 12 whoopie pies/24 cakes

Prep:

15 Min

Cook:

10 Min

Ingredients

Add to Grocery List

BATTER:
1/2 c

(1 stick) butter, softened
1 c

brown sugar, firmly packed
1

egg
1 tsp

vanilla extract
2 c

all purpose flour
1/3 c

cocoa powder
1 tsp

baking soda
1 tsp

baking powder
1/2 tsp

salt
1 c

buttermilk
FILLING: MAKES ABOUT 2 1/2 CUPS OF FILLING, ENOUGH TO FILL 12 WHOOPIE PIES.
6 Tbsp

butter, softened
1 1/2 c

confectioners' sugar
1 jar(s)

(7 oz.) marshmellow creme
1 tsp

vanilla extract

How to Make Grandma's Whoopie Pies

Step-by-Step

BATTER:

Preheat oven to 350°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.
Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Remove from pan and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
FILLING:

In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using.