Whoopie Pie's

Subject: Whoopie Pie's Mon Nov 10, 2008 1:00 pm

Whoopie Pies

Serves 6

Cakes

2 cups all purpose flour

1/2 Dutch processed cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup packed light brown sugar

8 tbsp (1 stick) unsalted butter, softened but still cool

1 large egg, room temperature

1 tsp vanilla extract

1 cup buttermilk

Filling

12 tbsp (1-1/2 sticks) unsalted butter, softened but still cool

1-1/4 cups confectioner’s sugar

1-1/2 tsp vanilla extract

1/8 tsp salt

2-1/2 cups marshmallow fluff

For the Cakes

Adjust oven racks to upper middle and lower middle positions and heat oven to 350 degrees

Line 2 baking sheets with parchment paper

Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes

Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla

Reduce speed to low and beat in one third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir

Give them room to spread as there baking

Using 1/3 cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.

Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.

Cool completely on baking sheets, at least 1 hour.

For Filling

With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.

Beat in vanilla and salt

Beat in Fluff until incorporated, about 2 minutes

Refrigerated filling until slightly firm, about 30 minutes

Bowl can be wrapped and refrigerated for up to 2 days.

Dollop 1/3 cup filling on center of flat side of 6 cakes

Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake

Serve

Whoopee pies can be refrigerated in airtight container for up to 3 days

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