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Ingredients
- Whoopie Pies:
- 1 (15.25 oz) lemon cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 3 eggs
- Filling:
- ¼ cup (1 1/8 oz) all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup (7 oz) granulated sugar
- pinch of salt
- 1/2 cup (3 ¼ oz) vegetable shortening
- 1/2 cup (4 oz) unsalted butter, softened
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees.
Line cookie sheet(s) with parchment paper and set aside.
Before starting the cookies, do the first step for the filling: whisk the flour and milk together in a small saucepan and continue to whisk constantly while cooking it over medium heat until it forms a thick paste, about five minutes. Set aside to cool completely.
Combine cookie ingredients in large bowl and beat on low until combined, about 30 seconds, scraping sides of bowl to incorporate. Increase speed to medium and beat for an additional minute. Drop 1 1/2 – 2 tablespoons of dough (preferably from a cookie scoop to make them nicely round) onto prepared baking sheet, 2 inches apart, and bake for about ten minutes or until lightly golden brown on edges and set in the center. Remove onto a wire rack to cool and repeat with remaining batter.
To make the filling, add the cooled milk and flour mixture to the bowl of a food processor fitted with the blade attachment. Add the vanilla and process until completely smooth and no lumps remain, a minute or two. (You can also beat it with a mixer but if there are any lumps, it will ruin your frosting. I couldn’t get the lumps out of mine without using the food processor.) In a large mixing bowl, add remaining filling ingredients and beat on medium-high for four minutes, then add in the flour mixture and beat together until nice and fluffy and no grit from the sugar remains, 3-4 minutes.
To make the pies, turn half the cookies over and spread about 2 tablespoons of filling over the flat side. Top with another cookie, flat side down and press lightly together.
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