Whoopie Pies With 7 Minute Frosting Recipe

Name: Whoopie Pies With 7 Minute Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 large eggs; 1 cup (2 sticks) unsalted butter, softened; Caster Sugar; Unsifted All Purpose Flour; Dutch Process Cocoa; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup buttermilk; 2 teaspoons vanilla extract (1 tsp for cake, 1 tsp for frosting); 3 ½ cups granulated sugar; ½ teaspoon cream of tartar; ¼ cup water; 3 large egg whites; Pure Vanilla Extract

Celebrate the Fourth of July with these delicious and healthier whoopie pies! A twist on a classic Pennsylvania Dutch and New England treat, these chocolate cakes are sandwiched with a light and fluffy 7-minute frosting. Made without trans fats and corn syrup, this recipe offers a guilt-free indulgence perfect for your Independence Day celebrations. Get ready for a burst of flavor in every bite!

Prep Time 20 mins

Cook Time 30 mins

Calories 240.2 kcal

Protein 6g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whoopie Pies With 7 Minute Frosting

2 large eggs
1 cup (2 sticks) unsalted butter, softened
Caster Sugar
Unsifted All Purpose Flour
Dutch Process Cocoa
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract (1 tsp for cake, 1 tsp for frosting)
3 ½ cups granulated sugar
½ teaspoon cream of tartar
¼ cup water
3 large egg whites
Pure Vanilla Extract

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How to Make Whoopie Pies With 7 Minute Frosting

**Cake:**
Preheat oven to 350°F (175°C).
Grease two large baking sheets or line with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar using a mixer on medium speed until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In a measuring cup, combine 1 cup buttermilk.
Gradually add the dry ingredients and buttermilk to the wet ingredients alternately, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix.
Drop by rounded tablespoons (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each cake.
Bake for 5-7 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
**Frosting:**
Combine ¾ cup granulated sugar, ½ teaspoon cream of tartar, ¼ teaspoon salt, ¼ cup water, and 3 large egg whites in the top of a double boiler.
Beat with a hand mixer on low speed for 1 minute.
Place the pan over simmering water, ensuring the bottom of the top pan doesn't touch the water.
Beat constantly on high speed for 7 minutes, or until stiff, glossy peaks form.
Beat in 1 teaspoon vanilla extract.
Once the cakes are completely cool, frost the bottom of one cake with a generous amount of frosting and top with another cake. Repeat with remaining cakes and frosting.