These whoopie pies start with a yellow cake base. Simply select which add-ins you prefer for a creative twist.
Yields: About six to ten, depending on sizes of scoops and type of batter flavor.
For the cake
For the frosting filling
Cream the butter and sugar. Slowly add in buttermilk and vanilla.
Mix in the egg.
Add in dry ingredients. Place in refrigerator and allow the batter to thicken. The longer you let it sit, the better the whoopie pie holds up in the oven.
Meanwhile, make your frosting. Cream the butter, then mix in the marshmallow cream and vanilla.
Set frosting aside and prepare your mix-ins. Here are some flavors to add a little variety to your whoopie pies:
Cook blueberries in a saucepan until broken down and sauce-like. Allow to cool in refrigerator, and mix in with frosting. Shred basil in food processor and mix into whoopie batter.
Pour a touch of beer into the frosting and mix. Add only a little at a time and mix to taste. Crush up pretzels and mix in to batter.
Stir jelly into frosting and add peanut butter to batter to taste.
Once batter is firm, use a small scoop to portion out on a lined baking sheet.
Bake at 350 degrees for about ten to fifteen minutes, or until a toothpick comes out clean. Allow pies to cool.
Spread frosting in between two to make a sandwich.
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