Flour Head Bakery’s Peanut Butter and Jelly Whoopie Pies

  • Posted by: Tomato Head, Market Square Manager • August 4th, 2012

For your kid’s next birthday party, consider making these Flour Head Bakery Peanut Butter & Jelly Whoopie pies instead of cupcakes. These traditional New England treats are creamy and fun to eat.  Our pie features a raspberry cream cheese filling.

For the Cake:

½ cup smooth peanut butter

1 stick unsalted butter, room temperature

1 cup light brown sugar

½ cup sugar

2 eggs, room temperature

1 tsp vanilla

2 ½ cup all-purpose flour

1 Tbl baking powder

½ tsp salt

¾ cup whole milk, room temperature

Preheat your oven to 375 degrees.

Sift the flour, baking powder and salt and set aside.

In the bowl of a stand mixer, with the paddle attachment, or with a hand held mixer, beat the peanut butter and butter till smooth.  Add the sugars and beat till fluffy.  Add the eggs one at a time, beating after each addition, until incorporated.  Scrape down the bowl and beat a little longer.

Add 1/3 of the flour mixture alternately with 1/3 of the milk until all the ingredients are added and incorporated.

Scoop the batter onto a parchment lined cookie sheet.  Bake for 12- 13 minutes, or until a toothpick inserted sideways through the top of the cakes comes out clean.  Allow cakes to cool on pans.

Makes 24 – 25 individual cakes, depending on your scoop size.

Make the filling while the cakes cool.

For the filling:

1 lb cream cheese at room temperature

2 cups frozen raspberries

1 cup powdered sugar, sifted

Place the raspberries in a small skillet and cook on low heat, until most of the moisture has evaporated, and the mixture has a jam like consistency.

With your mixer, beat the cream cheese till smooth.  Add the raspberries.  Beat and scrape down.  With the mixer running on low, gradually add the powdered sugar.  Beat the mixture till smooth.

To assemble the Whoopie Pies:

With a spatula, flip ½ of the cakes onto their tops and divide the cream cheese mixture evenly between the flipped over cakes.  Top each cream cheese topped cake with one that is not topped (try to match them up according to size) . Press down gently on each cake until the icing reaches the edge of the cakes.

Makes 12 – 13 whoopie pies

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