Vanilla Whoopie Pie Recipe
These Vanilla Whoopie Pies are soft, fluffy, and filled with a creamy vanilla icing. The cake-like cookies are delicately sweet, making them the perfect handheld treat. A nostalgic and classic dessert that is simple to prepare and absolutely irresistible.
12 Servings
Ingredients
For the Whoopie Pie Cakes:
- ½ cup shortening
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup hot water
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
For the Vanilla Icing Filling:
- 1 cup shortening
- 4 cups powdered sugar
- 4 tablespoons water
- 2 tablespoons milk
Instructions
Preparing the Cake Batter
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the shortening, sugar, eggs, and vanilla extract. Mix thoroughly until smooth and creamy.
- In a separate medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
- Gradually add half of the dry ingredients into the wet ingredients and mix until incorporated. Add the remaining dry ingredients and continue to mix until fully combined.
- Slowly pour in the hot water and mix until the batter becomes smooth and uniform.
Baking the Whoopie Pie Cakes
- Using a 2-inch cookie scoop, drop evenly sized portions of batter onto the prepared baking sheet, spacing them at least 2 inches apart to allow for slight spreading.
- Bake for 6 to 7 minutes, or until the tops are set and lightly golden brown.
- Once baked, allow the cakes to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely before assembling.
Preparing the Vanilla Icing Filling
- In a large mixing bowl or stand mixer, beat the shortening and powdered sugar on low speed until combined.
- Gradually add the powdered sugar, one cup at a time, alternating with 2 tablespoons of water after each addition.
- Once all the powdered sugar has been incorporated, add the milk and increase the speed to medium-high, mixing for 5 minutes until smooth.
- Scrape down the sides of the bowl, then continue to beat on high speed for another 5 minutes until the icing becomes light and fluffy.
Assembling the Whoopie Pies
- Once the cakes have completely cooled, spread or pipe a generous amount of icing onto one half of the cakes.
- Place the remaining cakes on top, pressing gently to create a sandwich-like structure.
- For best results, allow the assembled whoopie pies to set for 10 minutes before serving.
Notes
To make this recipe gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking soda and baking powder used are certified gluten-free as well. The texture may vary slightly, but the flavor remains just as delightful.