Graham Cracker Whoopie pie filled with white chocolate and marshmallow cream by Gabrielle Hatch - Yields 10 servingsGraham Cracker Whoopie pie filled with white chocolate and marshmallow cream by Gabrielle Hatch - Yields 10 servings
Containing: 2 Components
Graham Cracker Whoopie Pie
Ingredients: Graham Cracker Whoopie Pie
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80 gall-purpose flour
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30 gcake flour
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50 gwhole wheat flour
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3 gbaking soda
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0.4 gsalt
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1 gground cinnamon
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57 gsoft butter
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113 gbrown sugar
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25 geggs
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4 ml
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115 mlWhole milk
Preparation: Graham Cracker Whoopie Pie
- Sift the flours, baking soda, salt and cinnamon together.
- Cream the butter and sugar together until slightly fluffy.
- Add in the eggs, scraping down often.
- Alternate adding in the dry ingredients and the milk/vanilla, adding half at a time until incorporated, scraping.
- Bake at 360F for about 6-8 minutes until baked through.
Marshmallow Whoopie Pie Filling
Ingredients: Marshmallow Whoopie Pie Filling
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57 gbutter
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45 gpowdered sugar
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7 ml
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As needed
Preparation: Marshmallow Whoopie Pie Filling
- Cream the butter, powdered sugar, fluff and extract together until smooth.
- Stream in the melted white chocolate and mix to combine.
- Refrigerate until needed .
- For assembly, dip each whoopie cookie halfway in melted Van Leer Ultimate Dark Snaps and sprinkle Van Leer White Chocolate Chips, 10M on coating before it sets.
- Pipe a ring of filling on one whoopie cookie and sandwich another on top.
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