Vanilla Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist vanilla cake sandwiched with creamy filling, topped with a sweet vanilla buttercream.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 2 pclarge eggs
- 10 mlvanilla extract
- 100 mlunsweetened almond milk
- 150 gconfectioners' sugar
- 100 gpowdered sugar
- 1 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper for easy cleanup.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Tip: Whisk dry ingredients together to remove lumps.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature ingredients for better mixing.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients.
Tip: Do not overmix.
- 5
Divide the batter evenly among 8-10 ramekins or small cups.
Tip: Use a cookie scoop for even portions.
- 6
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Tip: Do not overbake.
- 7
Allow the cakes to cool completely in the ramekins.
Tip: This will help the cakes retain their shape.
- 8
For the filling, whip the butter and confectioners' sugar until light and fluffy.
Tip: Adjust the amount of sugar to your taste.
- 9
Add the vanilla extract and whip until combined.
Tip: Do not overbeat.
- 10
For the buttercream, whip the butter and confectioners' sugar until light and fluffy.
Tip: Adjust the amount of sugar to your taste.
- 11
Add the vanilla extract and whip until combined.
Tip: Do not overbeat.
- 12
To assemble the pies, place a cake in the bottom of a serving cup, followed by a dollop of filling, and top with the remaining cake.
Tip: Use a piping bag or a spoon for the filling.
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