Reverse Whoopie Pies Recipe

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Reverse Whoopie Pies
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Ingredients
17
Count
Nutrition
710
Calories
Total time
11
Minutes
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Ingredients:

  • 3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 teasp. vanilla
  • 3 3/4 cup flour
  • 2 1/4 teasp. baking soda
  • 1/2 teasp. salt
  • filling
  • 2 1/3 cups powdered sugar
  • 1/2 cup ( 1 stick ) plus 2 tbsp. unsalted butter, room temperature
  • 3 tbsp. milk
  • 1/2 teasp. vanilla
  • pinch of salt
  • tip.... spray measuring cup with nonstick cooking spray and the marshmallow creme will come out easier

Directions:

  1. COOKIES
  2. In large mixing bowl with mixer st to medium speed.mix butter and sugar until well blended....about 3 minutes
  3. Add eggs, one at a time mixing until smooth after each
  4. Mix in vanilla
  5. In another bowl... stir together flour, baking soda, and salt
  6. Add 1/2 the flour mixture to butter mixture and mix on medium speed until combined
  7. Add 1/2 buttermilk beat on medium speed until smooth and slightly fluffy in texture
  8. Repeat with the remaining flour and then the buttermilk
  9. Batter will be thick and slightly springy
  10. Spray 2 baking sheet with cooking spray
  11. Drop 2 tablespoons of batter onto the baking sheets
  12. Leave 2-inches between to allow for spreading
  13. Bake in a preheated 350' F oven for 11 - 13 minutes... until they are puffed and set but still soft when touched lightly with fingertips
  14. Let cakes cool 3 minutes on the baking sheets then transfer to wire rack to finish cooling ... about 15 - 20 minutes
  15. ..........................................................................
  16. FILLING
  17. Medium bowl ... sift together cocoa powder and powdered sugar
  18. Set aside
  19. In large mixer bowl ...mixer on medium... cream butter
  20. Add milk , vanilla, salt and 1/2 cocoa mixture
  21. Mix on low speed first to combine then on high until smooth
  22. Repeat with remaining cocoa mixture
  23. Scrape down sides of the bowl and add marshmallow cream
  24. Mix on medium-high speed until filling is smooth and fluffy, about 3 to 4 minutes
  25. ............................................................................
  26. ASSEMBLE....
  27. Spoon filling onto flat side of 1/2 the cakes
  28. Dividing evenly between them
  29. Top with remaining cakes flat side against the filling
  30. Round sides of the filling up..so it looks nice
  31. Serve immediately or wrap each one individually in plastic wrap
  32. Store room temperature for up to 2 days or in the freezer
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 710.31 Kcal (2974 kJ)
Calories from fat 265.62 Kcal
% Daily Value*
Total Fat 29.51g 45%
Cholesterol 40.76mg 14%
Sodium 1066.56mg 44%
Potassium 996.08mg 21%
Total Carbs 105.52g 35%
Sugars 52.62g 210%
Dietary Fiber 4.06g 16%
Protein 9.25g 18%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 2.3mg 13%
Calcium 138.6mg 14%
Amount Per 100 g
Calories 396.13 Kcal (1659 kJ)
Calories from fat 148.13 Kcal
% Daily Value*
Total Fat 16.46g 45%
Cholesterol 22.73mg 14%
Sodium 594.81mg 44%
Potassium 555.5mg 21%
Total Carbs 58.85g 35%
Sugars 29.35g 210%
Dietary Fiber 2.26g 16%
Protein 5.16g 18%
Vitamin C 0.1mg 0%
Iron 1.3mg 13%
Calcium 77.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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