Making Whoopie….


As the More is More Mom®, I am all about…..making more whoopie (pies, that is…sorry Honey)! A pie by any other name would taste as sweet; Suzy Q, scooter pie, black moon, moon pie. What could be more special than a home made, spongy, chocolaty cake filled with creamy, marshmallow-y goodness?

 

Classic Whoopie Pie:

Pre-heat your oven to 375°, placing one rack in the center of the oven. For optimal air circulation, we are only going to cook one tray at a time. If you have more than one oven, you’ll want to use them, or you may be here forever.

This recipe makes approximately 48 individual cakes, or 24 whoopie pies

In a mixing bowl, sift together;

1 2/3 cup of flour

2/3 cup unsweetened cocoa powder

1 ½ tsp baking soda

½ tsp salt

 

A Kitchen-aid type standing mixer will make this whole process a cinch, but using a hand mixer will work just fine too. In a large bowl, combine;

4 Tbsp unsalted butter, at room temperature

4 Tbsp vegetable shortening

1 cup dark brown sugar, packed

Beat until combined on low speed.

Increase the speed to medium and beat until soft and fluffy.

Add;

1 egg

1 ½ tsp vanilla extract (always pure, no imitations necessary)

Beat until nice and creamy.

On a low speed, add and beat;

 

½ the flour mixture

½ the milk

Beat until well incorporated.

Add;

Remaining flour mixture and milk

Beat until well combined and fluffy.

 

Line baking sheets with parchment paper

Scoop 1 Tbsp of batter onto baking sheet (place the clusters about 2” away from each other)

Bake one sheet at a time, for approximately 10 minutes. They spongy cake will spring back when gently pressed.

Remove from the oven and allow to cool for several minutes before removing and placing on a cooling rack.

Marshmallow Filling:

Does any more need to be said? Who doesn’t love Marshmallow Fluff?

Again, a Kitchen-Aid type standing mixer would make this process a dream, but a hand mixer always does the job.

In a mixing bowl, combine;

1 1/2 cups Marshmallow Fluff

1 ¼ cups vegetable shortening

Start the mixing out slow and gradually increase to medium, until creamy and fluffy, for about 3 minutes.

Reduce mixing speed to low and add;

1 cup confectioners’ sugar

2 Tbsp vanilla extract

Beat until incorporated and increase to medium speed until fluffy (for about 3 more minutes)

 

Whoopie Pie Assembly:

Take one cake, flat side up and spread filling with a heavy hand. You’ll want between ¼” and ½” of filling per pie. Take another individual cake and place it flat side down on top of the frosting and you’ve made your self a whoopie pie!

 

Put them on a platter or under a dome, but don’t expect them to last long. As the More is More Mom®, naturally I made a double batch. I gave a dozen as a hostess gift (in disposable storage containers) along with a Halloween pedestal platter. I think it is more special to give a gift that is personal whenever possible.

More chocolate, more marshmallow-y goodness, means more special moments!

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