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Servings: 48 Pies
Prep Time: 40-50 Mins
Cook Time: 12-15 mins
For the pies:
6 cups all-purpose flour
2 teaspoon baking soda
4 teaspoons unsweetened cocoa powder
3 cups canola oil
2 teaspoon white vinegar
One 2-ounce bottle red food coloring
1 teaspoon vanilla extract
3 cups sugar
4 eggs
2 cup buttermilk
For the filling:
10 tablespoons all-purpose flour
2 cup milk
2 cup sugar
16 tablespoons (2 sticks) butter, softened
1 cup solid vegetable shortening, such as Crisco
2 teaspoon vanilla extract
Preheat the oven to 350°F. Sift flour, baking soda, cocoa together. In another bowl, combine oil, vinegar, food coloring, vanilla.
Using a mixer, beat the sugar and eggs until they double in volume. Add the oil mixture and combine. Add the flour mixture and buttermilk alternately in small additions, starting and ending with the flour.
Drop the batter by teaspoons onto the baking sheets. You’ll be making 48 cookies. Bake until the cookies are firm but not crisp, about 12 minutes.
To make the filling, put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Allow to cool completely.
Cream the sugar, butter, shortening, and vanilla with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto one cookie and top it with another to make a sandwich; repeat with the remaining cookies and filling. Cover the filled whoopie pies with plastic wrap and store in the refrigerator.

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