Name: Vanilla Whoopie Pie Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 115g butter, softened; 1 1/4 cups brown sugar; 1 tsp vanilla bean paste; 1 large egg, room temperature; 2 cups white plain flour, sifted; 1 1/4 tsp bicarbonate of soda; Pinch of salt; 225ml buttermilk; 115g butter, softened; 2 cups icing sugar; 1 tsp vanilla bean paste; 1-2 tsp milk

Description

These delightful vanilla whoopie pies feature soft, cloud-like cake sandwiches filled with a silky, fragrant vanilla bean buttercream. Combining the best textures of a cake and a cookie, these handheld treats are perfect for any occasion. Simple to make with pantry staples, they remain pillowy and moist for days, making them a fantastic crowd-pleasing dessert that is easily customizable.

Ingredients

115g butter, softened
1 1/4 cups brown sugar
1 tsp vanilla bean paste
1 large egg, room temperature
2 cups white plain flour, sifted
1 1/4 tsp bicarbonate of soda
Pinch of salt
225ml buttermilk
For the Buttercream:
115g butter, softened
2 cups icing sugar
1 tsp vanilla bean paste
1-2 tsp milk

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.
Beat the butter, brown sugar, and vanilla bean paste with an electric mixer until thick and creamy.
Add the egg and mix until fully combined.
Fold in the sifted flour, salt, and bicarb soda, then gradually mix in the buttermilk until smooth.
Use an ice-cream scoop to drop uniform mounds of batter onto the prepared trays, leaving space between for spreading.
Smooth the tops with your finger or a spoon to ensure even thickness.
Bake for 10 to 12 minutes until firm to the touch, then move to a wire rack to cool completely.
To prepare the filling, beat the softened butter until smooth, pale, and creamy, then stir in the vanilla bean paste.
Gradually incorporate the icing sugar and add milk a teaspoon at a time until the mixture reaches a smooth, spreadable consistency.
Spread the filling on the flat side of half the cakes and sandwich them with the remaining cakes.

Notes

Ensure cakes are completely cool before filling to prevent the buttercream from melting. Store in an airtight container at room temperature for up to 3 days or freeze for up to one month. Customize by adding sprinkles or choosing different extracts like almond or lemon.

Prep Time: 20
Cook Time: 12
Category: Desserts & Sweets
Method: Baking
Cuisine: American