Babycakes WH-24 Instruction Manual page 8

Vanilla Whoopie Pies
Ingredients:
• 3 egg yolks
• ¾ cup sugar
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons butter, softened
• ⅔ cup milk
• 1 teaspoon vanilla
Directions:
1. In a small, deep bowl, beat egg yolks and sugar with a mixer on medium-high speed.
Beat until mixture is a light lemon color and fluffy (about 2 minutes).
2. Combine flour, baking powder and salt in a large mixing bowl. Add butter and beat
with a mixer on medium speed until mixture resembles coarse meal and butter is
evenly distributed. Beat in sugar-egg mixture. Beat in milk and vanilla.
3. Preheat whoopie pie maker until green READY light illuminates.
4. Fill each cooking reservoir with about 1 teaspoon of batter and bake about 2 to 2½
minutes or until done.
5. Quickly and carefully remove to cool on a wire rack. Repeat with remaining batter.
Makes 36 whoopie pie halves or 18 sandwiched whoopie pies
Pumpkin Whoopie Pies
Ingredients:
• 1½ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegetable oil
• 1 cup packed brown sugar
• 1 egg
• 1 cup pumpkin
• 1 tablespoon milk
• ½ teaspoon vanilla
Directions:
1. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium
mixing bowl. Set aside.
2. Place oil and brown sugar in a large mixing bowl. Using a mixer on medium-high
speed, beat until light and creamy (about 1 minute). Beat in egg. Beat in pumpkin,
milk and vanilla. Add flour mixture and mix until well blended.
3. Preheat whoopie pie maker until green READY light illuminates.
4. Fill each cooking reservoir with about 1 teaspoon of batter and bake about 2 to 2½
minutes or until done.
5. Quickly and carefully remove to cool on a wire rack. Repeat with remaining batter.
Makes 48 whoopie pie halves or 24 sandwiched whoopie pies
8