Berry Cream Whoopie Pies

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Recipe photo
Hands-on time:
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Yield: 12-16 whoopies

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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!

Berry Cream Whoopie Pies

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12-16 whoopies
Published: 01/01/2010

Ingredients

  • 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)

Directions

see this recipe's blog »

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.

In a large bowl mix all filling ingredients together until light and fluff. Scrape the bowl often to avoid lumps.

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.

Reviews

1
  • star rating 03/12/2010
  • Jolene from Waterford, Maine
  • Yummy! The only thing I changed is that I put 1/4 tsp raspberry extract in the filling then used seedless raspberry jam. Can't wait to make them again.
  • star rating 06/15/2009
  • from
  • My daughter made these and they were delicious. She even used extra cakes for strawberry shortcake. She placed one flat side up on a dessert plate, spread the frosting on it and then added some fresh, crushed strawberries. Fabulous!!!
  • star rating 06/11/2009
  • from
  • It was perfect the filling was great. I made them for a party of 20 everyone loved them.
  • star rating 06/05/2009
  • Mark from Alabama
  • The cream is like bad birthday cake frosting. An old time frosting like red velvet would work. Cook a cream and flour paste, cool the add the butter and confectioner's sugar and beat until like whipped cream. King Arthur If you want the recipe let me know.
    Thanks for your comments. A true Whoopie pie filling is made with shortening and fluff and sugar, but if you prefer another filling, that's fine with us. Happy Baking! MJR @ KAF
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