Whoopie Pies with Cream Cheese Filling recipe.

Whoopie Pies with Cream Cheese Filling

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Makes: 30
Fluffy cream cheese filling is sandwiched between two red velvet cocoa cakes to make whoopie pies. Decorated with mini heart sprinkles, these treats take the cake! DID YOU KNOW? Whoopie pies are mired in controversy: Both Pennsylvania and Maine claim to have invented the sweet cake sandwiches. In 2011, Maine named whoopee pies the state dessert, much to the chagrin of rivals in Pennsylvania’s Lancaster County, where the Amish have long sold them at roadside stands. The Amish say the treats were originally made from leftover cake batter. When children found them in their lunch bags, they supposedly shouted, “Whoopie!”
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WHOOPIE PIES WITH CREAM CHEESE FILLING


Step 1

Preheat your oven to 350°F. Line 2 baking sheets with the parchment paper provided. In a medium bowl, whisk together cake flour, cocoa, and salt. In a small bowl, mix baking soda and vinegar (it will bubble and foam!) and set aside. Bring butter and cream cheese to room temperature.

WHOOPIE PIES WITH CREAM CHEESE FILLING


Step 2

In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined. Add eggs, scraping down sides to incorporate fully. Mix in red food coloring and half of the vanilla extract. Reduce speed to low. Add flour mixture and buttermilk, alternating both in small batches, until fully mixed. Add the baking soda and vinegar mixture to the batter, and mix on medium speed for 10 seconds.

WHOOPIE PIES WITH CREAM CHEESE FILLING


Step 3

Using a mini ice cream scoop or a tablespoon, spoon batter onto each baking sheet. Batter will spread, but each cookie should be no more than 1.5 inches in diameter. Spoon 60 cookies (in order to make 30 sandwiches). Leave an inch of space on all sides, since cookies will spread. Bake in the middle of the oven for 8 to 10 minutes. Cookies are done when the tops are glossy but look solid. Transfer pan to wire rack to cool.

WHOOPIE PIES WITH CREAM CHEESE FILLING

Step 4

Sift the confectioner’s sugar over a bowl and set aside. In a medium bowl, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce speed to low. Add confectioner’s sugar, in two batches, then remaining vanilla, and mix until smooth. Fill a piping bag. To do so, fold over the top of the bag to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles.

WHOOPIE PIES WITH CREAM CHEESE FILLING

Step 5

Assemble sandwiches. Using both hands, apply downward pressure to the frosting bag and squeeze out a dollop onto 30 cookies (the side that touched the baking sheet). Place the other half on top to finish the cookie sandwich.

WHOOPIE PIES WITH CREAM CHEESE FILLING

Step 6

Place mini heart sprinkles on a counter or in a bowl. Roll the sides of completed sandwiches in sprinkles. Set aside and enjoy!

WHOOPIE PIES WITH CREAM CHEESE FILLING

Whoopie Pies with Cream Cheese Filling
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Makes: 30

For the Cookie:

Ingredients

  • 2 1/3 cup(s) Cake Flour
  • 1/8 cup(s) Cocoa, Dutch Process
  • 1 teaspoon(s) Salt
  • 1 1/4 teaspoon(s) Baking Soda
  • 1 1/2 ounce(s) Distilled White Vinegar
  • 1 1/4 cup(s) Granulated Sugar
  • 4 ounce(s) Vegetable Oil
  • 1 teaspoon(s) Red Gel-Paste Food Coloring
  • 1 teaspoon(s) Vanilla Extract
  • 6 ounce(s) Buttermilk
  • 2 Eggs

Instructions

  1. Preheat your oven to 350°F.
  2. Line 2 baking sheets with the parchment paper provided.
  3. In a medium bowl, whisk together cake flour, cocoa, and salt.
  4. In a small bowl, mix baking soda and vinegar (it will bubble and foam!) and set aside.
  5. Bring butter and cream cheese to room temperature.
  6. In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined.
  7. Add eggs, scraping down sides to incorporate fully.
  8. Mix in red food coloring and half of the vanilla extract. Reduce speed to low.
  9. Add flour mixture and buttermilk, alternating both in small batches, until fully mixed.
  10. Add the baking soda and vinegar mixture to the batter, and mix on medium speed for 10 seconds.
  11. Using a mini ice cream scoop or a tablespoon, spoon batter onto each baking sheet.
  12. Batter will spread, but each cookie should be no more than 1.5 inches in diameter.
  13. Spoon 60 cookies (in order to make 30 sandwiches).
  14. Leave an inch of space on all sides, since cookies will spread.
  15. Bake in the middle of the oven for 8 to 10 minutes.
  16. Cookies are done when the tops are glossy but look solid.
  17. Transfer pan to wire rack to cool.

For the Filling:

Ingredients

  • 4 tablespoon(s) Butter, Room Temperature
  • 8 ounce(s) Cream Cheese
  • 2 cup(s) Confectioner's Sugar
  • 1 tablespoon(s) Mini Heart Sprinkles

Instructions

  1. Sift the confectioner’s sugar over a bowl and set aside.
  2. In a medium bowl, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce speed to low.
  3. Add confectioner’s sugar, in two batches, then remaining vanilla, and mix until smooth.
  4. Fill a piping bag. To do so, fold over the top of the bag to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles.
  5. Assemble sandwiches.
  6. Using both hands, apply downward pressure to the frosting bag and squeeze out a dollop onto 30 cookies (the side that touched the baking sheet). Place the other half on top to finish the cookie sandwich.
  7. Place mini heart sprinkles on a counter or in a bowl.
  8. Roll the sides of completed sandwiches in sprinkles.
  9. Set aside and enjoy!
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Meet Agathe & Arielle , Co-Founders (and sisters!), Red Velvet NYC
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