Search This Blog

Saturday, May 5, 2012

Whoopee Pies

Whoopee Pies or cake sandwiches.  I did  the traditional chocolate cake with marshmallow filling type of Whoopee Pie, but like with all Cakes, any flavor will do.                                                           
Cake
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt - combine dry ingredients and set aside
Cream together 1 cup brown sugar with 1/2 cup (1 stick) of melted butter.
Add 1 egg and 1 tsp vanilla

Mix that all together and alternate adding dry ingredients with 1 cup of buttermilk until everything is equally combined on delicious.  I am a dough eater.  Line a baking sheet with parchment paper and for large whoopee pies (traditional) use an ice cream scoop to scoop out 6 cake blobs about 2 inches apart.  Repeat on a second parchment paper lined baking sheet.  It takes two sheets, 6 blobs each, to make 12 mini cake halves to put together 6 whoppee pies.  I used a mini cupcake scoop and was able to get out 20+ mini whoopee pies.  Bake 350 degrees for 12-18 minutes until when you touch it they bounce back or use a toothpick to see if it comes out clean, then it is done.  



Marshmallow filling
My recipe calls for Marshmallow fluff, I could not find anything at any store (and I tried 4) that says marshmallow FLUFF on it, so I used Marshmallow Cream which is in abundance.
2 cups marshmallow cream - If you don't have enough cream, melt mini marshmallows in the microwave and add that.
1/4 cup powdered sugar
1 and 1/4 stick melted butter
1 tsp vanilla
1/8 tsp salt.
Stir together until well combined.  It makes a gooey mess.  I poured the marshmallow goo into a one gallon zip lock bag, cut the tip, and piped it onto the flat side of half the cakes.  Then I put the other half of the cake on and stuck them in a cupcake paper.  Enjoy.