Whoopie Pies With Cream Cheese Filling
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Whoopie Pies With Cream Cheese Filling Made of two soft, cake-like cookies sandwiching icing, whoopie pies are thought to have origins with the Amish in the United States.2 user reviews.
Whoopie Pies With Cream Cheese Filling
Photography by Edward Pond
- Preparation time: 15 minutes
- Total time : 12 minutes
This recipe makes 12 pies servings
Nutritional Info |
|
|---|---|
| Per pie: about | - |
| cal | 422422 cal |
| pro | 6 g6g pro |
| total fat | 22 g22g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 55 g55g carb |
| fibre | 2 g2g fibre |
| chol | 74 mg74mg chol |
| sodium | 340 mg340mg sodium |
| potassium | 211 mg211mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1414 iron |
| vit A | 2020 vit A |
| folate | 2020 folate |
Made of two soft, cake-like cookies sandwiching icing, whoopie pies are thought to have origins with the Amish in the United States.
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 2/3 cup cocoa powder 2/3 cup cocoa powder
- 1-1/2 tsp baking soda 1-1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1 cup buttermilk 1 cup buttermilk
- Cream Cheese Filling:
- 1 pkg (8 oz/250 g) cream cheese , softened1 pkg (8 oz/250 g) cream cheese, softened
- 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
- 1 pinch salt 1 pinch salt
- 2 cups icing sugar 2 cups icing sugar
Preparation
In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.
In separate bowl, whisk together flour, cocoa, baking soda and sa< stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.
Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.
Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.
In separate bowl, whisk together flour, cocoa, baking soda and sa< stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.
Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.
Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.
Source : Canadian Living Magazine: February 2011
- Keywords : Dessert; Butter; Sugar; Eggs; Flour; Buttermilk; Bake; 500 calories;
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