on the menu - valentine’s whoopie pies from Family Fun Mag

my mom and i made these this week… it is a good thing that they were for people or we would have made ourselves sick! we got the recipe from Family Fun Magazine.

 

Ingredients

• CAKES
• 2 cups flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ cup softened butter

• 1 cup sugar
• 1 egg
• FILLING
• ½ cup softened butter
• 1½ cups confectioners' sugar
• 1 cup marshmallow crème
• 1 teaspoon vanilla
• Red food coloring (optional)

Instructions

1. Heat the oven to 350°. Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.

3. In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.

4. Pour half the fl our mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining fl our mixture and beat again.

5. Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly fl atten each mound with a spoon.

6. Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.

7. Using an electric mixer at medium-high speed, beat all the fi lling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the fi lling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.

8. To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.