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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Island Whoopie Pies Recipe

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This recipe for Cranberry Island Whoopie Pies is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Butter, unsalted, softened
2 Cups Sugar
1/2 Tsp. Sea Salt, fine (can use regular salt)
2 Lg. Eggs
1-1/2 Tsp. Vanilla
1-1/2 Tsp. Baking Soda
1 Cup Buttermilk
1-3/4 Cups Flour
3/4 Cup Cocoa
3/4 Cup Boiling Water
Whoopie Pie Filling:
1 Cup Butter, unsalted, softened
2 Cups Powdered Sugar, sifted
1 (7-1/2oz.) Jar Marshmallow Cream
2 Tsp. Vanilla
Directions:
Directions:
Preheat oven to 350º. Butter two 4-inch muffin top pans (I used custard cups, you can use any small oven safe shallow bowls). Line each muffin cup with parchment paper rounds (little circles cut out of parchment), butter parchment and muffin cups; set aside. Cream together butter and sugar in a bowl until combined 2 to 3 minutes. Add salt, eggs and vanilla and beat just until combined. In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour. In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined. Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans and continue baking 9 more minutes. Let cool slightly before transferring to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
Filling: In a bowl cream together butter and sugar until pale and fluffy, about 3 minutes. Add marshmallow and vanilla and continue mixing until well blended. When cakes are completely cooled spread 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down. Wrap individually to keep moist.
Personal Notes:
Personal Notes:
Emma requested this recipe to be added to the cookbook. I made them for her class at School and all the kids asked her to give their mom's the recipe. They are really yummy.

 

 

 

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