Mini Whoopie Pies
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
Unbleached All-Purpose Flour3 cup
Wheat Flour (whole-)1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Granulated Sugar1 large
Egg1 cup
Milk1.666667 cups
Sugar (confectioners')1 tsp
Vanilla Extract2 cups
Marshmallow CreamDirections:
1
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F
2
Line 2 large baking sheets with parchment paper
3
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F
4
Line 2 large baking sheets with parchment paper
5
Make the cakes: Whisk together the flours, cocoa, baking soda and salt in a medium bowl
6
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes
7
Add the egg and milk and beat at medium speed until incorporated
8
At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended
9
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes
10
Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch
11
Let cool on the sheets for 5 minutes, and transfer to racks to cool completely
12
Change the parchment and repeat using the remaining batter (72 cakes in total)
13
Whisk together the flours, cocoa, baking soda and salt in a medium bowl
14
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes
15
Add the egg and milk and beat at medium speed until incorporated
16
At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended
17
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes
18
Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch
19
Let cool on the sheets for 5 minutes, and transfer to racks to cool completely
20
Change the parchment and repeat using the remaining batter (72 cakes in total)
21
Make filling: Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes
22
Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute
23
Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes
24
Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute
25
Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake
26
(Store the finished whoopee pies in a covered plastic container and chill for up to 3 days
27
) Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake
28
(Store the finished whoopee pies in a covered plastic container and chill for up to 3 days)