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Pixie Whoopie Pies

Pixie Whoopie Pies

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Prep Time

45-50 Minutes

Cook Time

10-15 Minutes

Total Time

60 Minutes

Serves

8 Servings

Made with

Ingredients

FOR THE FILLING

  • 9 Fannie May Pixies
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar
  • 1½ cups heavy whipping cream

FOR THE CAKES

  • 2 cups all-purpose flour
  • ½ cup Dutch processed cocoa powder
  • 1¼ tsp baking soda
  • 1 tsp salt
  • 1¼ cups buttermilk
  • 1 stick butter
  • 1 cup brown sugar
  • 1 egg

Equipment

  • Bowls
  • Stand or Hand mixer
  • Spatula
  • Parchment Paper
  • Ice Cream Scoop

Directions

FOR THE CAKES

  • Preheat the oven to 350ºF (or 325ºF if you are using a convection oven).
  • Combine the dry ingredients all-purpose flour, cocoa powder, baking soda, and salt.
  • Cream the butter and brown sugar in a stand mixer or with a hand mixer.
  • Add the egg and mix until emulsified; scrape the bowl.
  • Add about half of the dry ingredients and begin to stir together slowly.
  • Gradually pour in the buttermilk and vanilla and then add the remaining dry ingredients.
  • Mix to form a smooth batter adding a little more buttermilk, if needed.
  • Scoop the batter onto sheet pans lined with parchment paper – an ice cream scoop is ideal for this – tap the pans against the counter lightly to spread out the batter, divide into 16 portions.
  • Bake for 10-15 minutes until the cakes spring bake to the touch.
  • Remove from oven and let cool.

FOR THE FILLING

  • Put the Pixies in the refrigerator for about 45 minutes so that they are firm and easy to chop up.
  • Combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl or a stand mixer and whip until the cream is light and fluffy, and holds its own shape.
  • Cut the Pixies into small pieces, add to the whipped cream, and fold in the Fannie May Pixies bits.
  • Divide the cream into 8 portions and scoop out onto 8 of the 16 cakes.