Vanilla Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These vanilla whoopie pies are one of my favorite treats to make because they come together in less than an hour from start to finish. The whole process is surprisingly simple, and you probably have most of the ingredients in your kitchen already. I love using almond milk in the batter since it's a lighter alternative to dairy while keeping the cakes wonderfully moist and tender. The best part? These cute little sandwich cookies are perfect for sharing with friends or tucking into lunchboxes, and they stay fresh for days. Once you try making them at home, you'll never want the store bought version again.
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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