Makin’ Whoopie (Pies)

Who doesn’t love a whoopie pie?! My love of the whoopie began at summer camp as a kid. Since that time it has been cultivated by stuffing my face with whoopies of all flavors and sizes. If you are looking for a giant one check out Big G’s Deli in Winslow, Maine.

My sister recently had a baby shower and since we share half of our genetic make up she obviously loves a good whoopie. The result was whoopie pie favors. I went with the classic chocolate but dyed the filling pink and blue since the baby will be a surprise. As for the recipe I had to go with my all time favorite version courtesy of Martha Stewart. See her recipe below.

(Reposted from Marthastewart.com)

Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Filling Recipe follows

Directions

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Filling Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
2 cups sifted confectioners’ sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract
Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Add food coloring if making these for a festive occasion. Using a pastry bag or zip top bag pipe approximately 2 tablespoons on to each bottom cookie.