Berry Cream Whoopie Pies

Light, juicy and bursting with flavor ... These vanilla whoopies use an unusual baking method with cream of tarter in the batter so they don't overcook, even if you forget! 

Need to reduce eggs in your diet? You can use 1/2 cup egg substitute in place of the 2 large eggs.

Berry Cream Whoopie Pies

Ingredients:

• 1 cup granulated sugar
• 1/2 cup vegetable shortening
• 2 large eggs, room temperature
• 1/2 cup buttermilk, or soured milk
• 1/2 cup water
• 1 teaspoon vanilla extract
• 2 3/4 all-purpose flour
• 1 1/2 teaspoons cream of tarter, or, Bakewell Cream
• 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Filling:

• 1 cup vegetable shortening
• 1 cup powdered (confectioners) sugar
•  1 1/3 cups Marshmallow fluff
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 to 3/4 cup berry jam, your choice of your favorite 

Instructions:

• Oven Temperature: 350 degrees F
• Cooking Time: 10-14 minutes
• Makes: 24-36 Whoopies, 12-16 Whoopie Pies

Preheat oven to 350 degrees F. Line baking sheets with parchment paper, or lightly grease.

Cakes:
Sift together the flour, cream of tarter, baking soda and salt; set aside.

Cream together the shortening and sugar.

Add the buttermilk and water, mix well. Add the eggs and vanilla. The mixture will look lumpy and curdled, it's OK. 

Add the dry ingredients to the creamed mixture and beat for one minute. Do not over mix, or the pies will be tough.

Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop (scant 1/4 cupful). Leave about 2 to 2 1/2-inches between cakes, 9 per baking sheet. Let sit for 5 minutes before baking if you want wider pies. Baking right away will give you higher domed pies.

Bake until the edges are set, about 10 -14 minutes or until a cake tester inserted in the center of the pie comes our clean. Pies should be springy to the touch.  Remove the pies from the oven and let cool on the baking sheets for 5 minutes, then transfer to a cooling rack and let cool completely before filling.

Filling:
In a large bowl, mix all filling ingredients together until light and fluffy. Scape the bowl often to avoid lumps.

Spread the flat sides of half the cakes with a thick layer of filling (about 2 tablespoons for the large pies). Top with the remaining cakes, flat side down, with 2 teaspoons of your favorite berry jam. Place the halves together and press gently to spread the filling to the edges.