Whoopie Pies
INGREDIENTS
For the
Batter
·
½
cup unsweetened
cocoa (we used Nestle’s Special Dark)
·
2
cups
all-purpose flour
·
1
½ teaspoons
baking soda
·
½
teaspoon baking
powder
·
½
teaspoon salt
·
½
cup vegetable
shortening (we used Crisco)
·
1
cup sugar
·
1 egg
·
1
cup whole
milk
·
2
teaspoons
vanilla extract
For the
Filling
·
8
ounces
marshmallow fluff (half of a 16-ounce container)
·
1
cup confectioners’
sugar
·
½
cup vegetable
shortening (we used Crisco)
·
¼
teaspoon vanilla
extract
·
Approximately 1 tablespoon milk (to get filling to good consistency)
INSTRUCTIONS
1.
Preheat
the oven to 450 degrees. Line two cookie sheets with parchment paper.
2.
In
a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir
to mix. Set aside.
3.
In
the bowl of a stand mixer with the paddle attachment, cream together the
shortening and sugar. Add egg, milk, and vanilla extract and mix well.
4.
Slowly
add dry mixture to the mixing bowl with the wet mixture and mix well.
5.
Using
a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie
sheets (about 12 per sheet).
6.
Bake
one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on
top but that is OK). With a spatula, remove immediately to cool on a wire
cooling rack.
7.
Once
the cake mounds have cooled completely, prepare the filling by combining the
marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the
bowl of a stand mixer and mix until completely combined. Add milk as necessary
to get to a soft (but not too soft consistency.)
8.
Using
a scoop, place a dollop of the filling in the center of the flat side of one
cake. Place a matching piece of cake against the filling and push to spread the
filling evenly between the two halves. Repeat until all of the pies have been
filled.
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