Carrot Cake Whoopies

carrotcakewhoopies

Easter is just a few days away!  I love Easter so so much for reasons that have nothing to do with carrot cake.  BUT one of the things I have grown to love about Easter dinner (besides the time with family) is Carrot Cake. These whoopie pies are a fun twist on the traditional cake…the kiddos will be excited about carrot cake!

Carrot Cake Whoopie Pies

2 cups all-purpose flour

1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 medium carrots, grated (about two cups)

1/2 cup chopped pecans

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

In the bowl of a stand mixer fitted with paddle attachment, beat together sugars and butter on low speed until combined. Add eggs, beating well. Add the vanilla and beat until combined. Add flour mixture and beat on low until incorporated, scraping down the sides of the bowl.

I like to use a pastry bag for whoopies. Fill pastry bag with batter, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each. Let cool on the sheet for 5 minutes before transferring them to a cooling rack.

Cream Cheese Frosting

1 8 oz package cream cheese, softened

1/2 cup butter, softened

1 pound confectioners sugar (4 cups)

1 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sandwich filling between two cakes and store in an air tight container.

 

 

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Spider Whoopie Pies

spider

Halloween is just a few more days away! I am going to have to be honest, each year I love Halloween more and more. I love the color scheme and all the possibilities for sweets and snacks; plus it is the one time of year you get to dress up like whatever you want. It’s so so good.

A couple weeks back, Ean saw a spider whoopie pie kit at Target, and it quickly became his mission to make some. This is his spider whoopie pie. I helped with the eyes and he did the legs. So easy a 4 year old can do it. We used the Classic Whoopie Pie Recipe. Added black licorice legs (The thin licorice would have been best, but we had some already so we took the easy route) and eyes made of frosting and mini chocolate chips. He is becoming quite the little guy in the kitchen.

Here are a couple other spooky treats that are super fun for Halloween:

Love these Bats from One Sweet Appetite! 

These little monsters are so cute from Hungry Happenings.

Homemade Oatmeal Cream Pies

Who doesn’t love a Little Debbie Oatmeal Cream Pie? This recipe sure comes close.

Oatmeal Cream Pies recipe from Nosh With Me

Cookie Ingredients

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

In large bowl, cream margarine, sugars, vanilla, and eggs. Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats. Drop dough by TBS on ungreased sheets. Bake at 350 degrees F. Bake for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don’t overcook.

While the cookies bake prepare the filling.

In small bowl, dissolve the salt in the hot water. Allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy. Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

Red Velvet Whoopie Pies

These might be some of my favorite whoopie pies, somewhere up there with the Samoa and German Chocolate Whoopies. I absolutely love how bright they are (nevermind the whole red food coloring thing). They are perfect for Valentine’s day, you’re gonna love them!

Red Velvet Whoopies 

Whoopie Recipe from Annie Eats

2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

Cream Cheese Frosting 

From sweet little details

2 8 oz packages cream cheese, softened

1/2 cup butter, softened

2 pounds confectioners sugar

2 teaspoons vanilla

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip.  Pipe the batter onto the parchment paper.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before proceeding.

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Spoon the frosting into a decorators bag.  Pipe out onto whoopie and sandwich between cookies. Enjoy.

Pumpkin Whoopies

I am thinking this year, I might have to make whoopie pies a new Thanksgiving tradition. I love the pumpkin and cream cheese for fall …but just a little something different.

Pumpkin Whoopies from Whoopie Pies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoon ground ginger

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup brown sugar

1/2 cup unsalted butter, at room temperature

1 1/2 cups solid packed pumpkin (about 1 can)

1 egg

1 teaspoon vanilla

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In the bowl of a stand mixer fitted with paddle attachment, beat together the brown sugar and butter on low speed until combined. Add the pumpkins, then the egg, beating well. Add the vanilla and beat until combined. Add flour mixture and beat on low until incorporated, scraping down the sides of the bowl.

I like to use a pastry bag for whoopies. Fill pastry bag with pumpkin batter, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 15 minutes each, or until the cakes begin to crack and are firm to the touch. Let cool on the sheet for 5 minutes before transferring them to a cooling rack.

Cream Cheese Frosting

1 8 oz package cream cheese, softened

1/2 cup cup butter, softened

1 pound confectioners sugar (4 cups)

1 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sandwich filling between two cakes and store in an air tight container.

Samoa Whoopies

A few weeks ago I posted on Samoa Cupcakes. I couldn’t resist, I had to turn them into whoopie pies…and I am so glad I did. The recipe is a colaboration of sorts, but I am happy with the end result.

Classic Whoopie Pies from Whoopie Pies

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, softened

4 tablespoons vegetable shortening

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup milk

1 teaspoon coconut extract (optional)

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In a bowl, sift together, flour, cocoa, baking soda, and salt.

In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg, vanilla, and coconut extract, beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

Caramel Buttercream Frosting

2 sticks unsalted butter

1/2 teaspoon salt

3/4 cups packed brown sugar

2 teaspoons vanilla extract

1/3 cup prepared caramel

3 Tablespoons milk

6 cups powdered sugar

1 cup sweetened shredded coconut

1/4 cup milk chocolate chips

Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth.

To toast the coconut, spread the coconut onto a rimmed baking sheet (I used my stoneware bar pan). Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Heat chocolate chips in a double boiler or  microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.

Spoon the caramel buttercream into a decorators bag.  Pipe caramel buttercream out onto whoopie. Top with toasted coconut. Drizzle chocolate over coconut and immediately sandwich between two pies before chocolate sets. For added coconut, you may roll sides in flaked coconut to garnish.

Vanilla Coconut Whoopies

I’m going to be honest, these whoopie pies started out as Root Beer Float Whoopie Pies. HOWEVER, I was not a fan of the root beer filling….at all. So these became Vanilla Coconut Whoopie Pies. Two flavors that I am very fond of. I had coconut out for the Samoa Cupcakes I was working on and thought to myself the vanilla coconut combo would be sweet and summery.

Vanilla Coconut Whoopies

Vanilla Woopies from Whoopie Pies

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 375 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In the measuring cup, combine the milk, baking soda and vinegar. Add milk mixture to the batter along with the flour mixture on medium for about 2 minutes until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Coconut Creme Filling 

2 sticks butter

1/2 teaspoons coconut extract

1/2 teaspoons vanilla

4 – 6 cups confectioners sugar

3-4 tablespoons milk

1 cup sweetened flaked coconut for garnish (can be toasted or fresh)

Cream butter in using an electric mixer. Beat in coconut extract and vanilla. Slowly beat in confectioners sugar a little at a time until well blended. Add milk until frosting reaches desired consistency.

Spoon the coconut buttercream into a decorators bag.  Pipe coconut buttercream out onto whoopie and sandwich between two pies. Roll sides in flaked coconut to garnish.