Sunday, January 15, 2012

Mini Whoopie Pies

Whoopie pies are completely unfamiliar to me. I had first heard about them years ago, when I followed How To Eat A Cupcake. I was still in my cupcake phase, so I never tried branching out to any of her other recipes, but these always stayed in the back of my mind.

I was eager to try them this week though, after the baking challenge asked we make something "miniature". Aside from the marshmallow cream, (or should I say creme?), the ingredients were all things I already had on hand. The process was very simple, and the feedback was all positive.

Mini Whoopie Pies
Adapted from Real Food for Healthy Kids via Epicurious

  • 2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 7 oz. jar marshmallow creme

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.

Make the cakes:
Whisk together the flour, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in a large bowl until fluffy, about 4 minutes. Add the egg and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

Using a pastry bag, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets together for 5 to 7 minutes, until cakes are springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (about 72 cakes in total).

Make filling:
Beat the butter and powdered sugar until fluffy, about 5 minutes. Add the vanilla and marshmallow creme and mix until blended, about 1 minute.

Match pairs of cake of the same shapes/sizes and use pastry bag to dollup the bottom side of 1 cake with filling and sandwich together with the other cake.

(Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

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