I have no proof that what I’m about to say is true but here goes.
I’m pretty sure the recipe I’m sharing today gets its name from what you want to say every time you eat them. “Whoopie!!” Because believe me…you will totally want to say it after one bite.
I’ve thought about making Whoopie Pies for a long time. I never tackled it though because I thought it looked kind of fussy and labor intensive. I mean, just look at the length of the recipe!
However, I was totally wrong. Super easy and totally rewarding. And when I told the kiddos they could take one in their lunch? “Whoopie!”
taken from The King Arthur Flour Cookie Companion
- 1/2 cup vegetable shortening
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup + 2 tablespoons Dutch-process cocoa
- 2 cups All-Purpose Flour
- 1 cup milk
- 1 cup vegetable shortening
- 1 cup confectioners’ sugar
- 1 1/3 cups Marshmallow Fluff or marshmallow creme
- 1/4 teaspoon salt dissolved in 1 tablespoon of water
- 1 1/2 teaspoons vanilla extract
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2) To make the cakes: In a large mixing bowl, beat together the shortening, sugar, and the egg until smooth.
3) In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa. Combine the vanilla with the milk in a measuring cup.
4) Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, approximately 2 inches apart.
6) Bake the cakes for 15 to 16 minutes, until they’re set and firm to the touch. Remove them from the oven, and cool slightly on the pans. Transfer to a rack to cool completely.
7) To make the filling: Beat all filling ingredients together until smooth.
8) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.