Maine Whoopie Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cakes: 1/2 c dark cocoa powder 1 c sugar 1/2 c vegetable oil 1 egg 1 c milk 1 tsp vanilla 1 1/2 c flour 1 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt
Filling: 1 lb unsalted butter 16 oz Marshmallow Fluff (order from Amazon) 1 to 1 1/2 c confectioner's sugar 1 tsp vanilla
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Directions: |
Directions:Preheat oven to 425º
Cakes: In a large bowl (I use my mixer) mix together the cocoa powder and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.
Drop batter by tablespoon onto a parchment-lined cookie sheet. The more batter the larger the whoopie pie.
Bake for 8 minutes
Filling: Soften butter to room temperature. Mix all ingredients well. Scrape bowl to be sure the marshmallow fluff is incorporated. add more confectioner's sugar to taste. The filling will firm up if you chill the pies.
Assemble: Simply spread a generous amount of filling on one cake and cover with another. Wrap each pie in plastic wrap or place on platter. The cakes have a tendency to stick when piled, so you may want to use wax paper between the layers. Caution: the filling sticks to everything. You'll get the hang of it. |
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Number Of
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Number Of
Servings:1-2 dozen, depending on cake size |
Preparation
Time: |
Preparation
Time:Like making a cake |
Personal
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Personal
Notes: I love Whoopie Pies. Born in the Amish community from leftover cake batter and frosting. The first place whoopie pies were sold was in the Labadie's Bakery in Lewiston, Maine. Although these pies are not the Maine State dessert (that's Blueberry Pie) they are found everywhere. I have worked with over 20 whoopie pie recipes and this is the best combination (without Crisco) that I can make. Easy, fun with kids, and freezer safe. They are also a huge hit at picnics and gatherings. Make the cakes small and color the cream green or red for Christmas!
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