Saturday, September 15, 2012

You'll Be Hooked Once You Taste My Best Whoopie Pies!


Do you remember those small lunch size cakes with fluffy marshmallow filling?  Perhaps, your mother used to pack them for you as you went off to school.  Today, I have recreated that delicious childhood memory with this yummy recipe for my favorite whoopie pies.

Though they are called pies, these are moist chocolate mini cakes that you assemble and stuff with my special marshmallow filling that really will remind you of those school time lunch cakes.  You will love how they puff up in a chocolate mound like half a moon so that spreading and fitting them together is that much easier.

One important tip that I have to share with you is to remember to sift your dry ingredients together, especially the baking soda with your flour.  If you ever happened to bake something that required baking soda and you tasted that bitter odd taste, it could have been caused by that uneven distribution of that baking soda.  Trust me, I have done that and now always make it a point to sift.

Keep in mind that when you use a margarine for baking or cooking that you need to carefully check the package first that it is not labeled a spread.  Spreads contain too much water and always ruin icing, fillings, and basically anything you want to bake.

I do hope you try this recipe because I know you will love it.

My Best Whoopie Pies

1/2 cup canola oil
1 cup of sugar
1 egg
1 cup of milk
1-1/2 teaspoons of vanilla extract
1-1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of unsweetened cocoa
2 cups of flour

Marshmallow Filling:

1/2 cup of margarine (not spread)
1 cup of confectioners' sugar
1 cup of marshmallow fluff
1-1/2 teaspoons of vanilla extract
2 tablespoon of milk


To Make Whoopie Batter:

Sift all the dry ingredients for the whoopie pie batter together in a large bowl. 

Add the egg, oil, milk, and vanilla and beat into the dry ingredients with the electric mixer until smooth and well blended.

Drop by tablespoon onto a lightly greased cookie sheet, placing about two inches apart so they have room to spread. 

Bake the whoppie pies about five to seven minutes at 425-degrees.  Cool in the pan for about a minute first before removing them.  Lift each off with a wide spatula and cool completely before assembling and filling.

To Make Filling:

Combine all the filling ingredients and beat like a frosting until creamy.  Spread this filling on half the cookies, then top with the others to make sandwiches.

This recipe makes about 1-1/2 dozen whoopie pies.

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