Monday, May 27, 2013

Happy Memorial Day Vanilla Whoopie Pies!

Today we honor the men and women who fought for our freedom! To our service men and women out there I just want to say thank you, and I really appreciate what you and your family's have sacrificed for this country!

Today also marks the officially unofficial start of summer to many, even though it was 40 degrees yesterday! So, let's fire up those grills, slather on that sunscreen and pull out your favorite white pants! I will be firing up my grill, I don't know about the sunscreen though, I am EXTREMELY pale! We shall see though! And that's a negative on the white pants for me, I don't even own a pair, but I do want some! I do have my red, white and blue on! Hope you do too! Have a great day! God bless America! Here's to our service men and women! And here's to summer!

Vanilla Whoopie Pies
Whoopie Pies:

  • 2 and 1/4 Cups All-Purpose Flour
  • 1 and 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 4 Tablespoons Unsalted Butter, Room Temperature
  • 4 Tablespoons Shortening 
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar, Packed
  • 2 Large Eggs
  •  2 Teaspoons Vanilla Extract 
  • 1/4 Cup Plain Greek Yogurt mixed with 1/4 Cup Milk
  • 2 Tablespoons Milk
  • 1 Teaspoon Baking Soda 
  • 1 Teaspoon White Vinegar 

1. Pre-heat oven to 375 F and line baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Then sift this mixture into another bowl and set aside.
3. Cream together the butter, shortening, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment for 3 minutes. Then beat in the eggs, vanilla, and yogurt-milk mix until well combined and scraping down the bowl as necessary. The mixture will look curdled, don't worry, this is okay.
4. In a small bowl or glass measuring cup, mix together the milk, baking soda, and vinegar. With the mixer on low, slowly add in the milk-vinegar mixture, beating until just combined. Then add in the flour mixture in two additions. Beat on medium for 2 minutes, and no longer.
5. Scoop dough, using a small cookie dough scoop, onto prepared baking sheets, leaving ample room in between each. Bake for 7 to 10 minutes, or until set and beginning to become golden brown. Let the whoopies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Fluffy Filling

  • 1 Cup (2 Sticks) Unsalted Butter, Room Temperature
  • 2 Cups Sifted Powdered Sugar 
  • 7 and 1/2 Ounces Marshmallow Cream (One Jar)
  • 2 Teaspoons Vanilla Extract 

1. In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and powdered sugar until light and fluffy, about 3 minutes.
2. Add marshmallow cream and vanilla, mixing until well combined.
3. Place filling in a piping bag and pipe onto half of the whoopie pies, place the other half of whoopie tops on each. Squish slightly, then roll the edges in sprinkles.

Recipe Adapted fromWhoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes
via Just Baked
Filling Recipe by Martha Stewart via Just Baked 


  1. I LOVE whoopie pies! these would be great for the 4th also!

    1. Well then I would highly recommend you make these STAT! And they easily work for any holiday, or any day for that matter! Just change up the sprinkles and voila new holiday whoopies!

  2. Replies
    1. Thank you very much! I think they are one my all-time favorite recipes!

  3. These look delicious. I could go for one right now in fact...any leftovers??

    1. Unfortunately no! I wish there were, I could really go for one right now! Haha!

  4. great pictures! those look so yummy and good!

    1. Thanks! And they are pretty tasty! I wanted to do something different than a typical chocolate and fluff whoopie pie!