I have wanted to make Whoopie Pies for a long time. But I did not want to use a recipe that listed "shortening" as that usually indicates a hydrogenated product. I avoid hydrogenated anything and have come to wonder why lard is hydrogenated. But back to the Whoopie Pies, these do not contain hydrogenated anything, so let make whoopie, shall we?
adapted from: The Marshmallow Fluff Cookbook
makes 15 (small) pies - I got 8 large pies
1 large egg
1/2 c vegetable oil
1 c sugar
2 c flour
1/2 c unsweetened cocoa
1 t baking soda
1/4 t salt
1/4 c milk
1 t vanilla
Preheat oven to 350 degrees. Prepare/grease 2 large baking sheets, set aside.
In a large bowl with a mixer on medium speed, beat the egg and vegetable oil until combined. Gradually beat in the sugar and continue beating until pale yellow in color.
In another bowl, combine the flour, cocoa, soda and salt, whisk to combine. In a measuring cup combine the milk and vanilla.
Add the flour and milk mixtures alternately to the egg mixture, beginning and ending with the dry ingredients.
Drop by tablespoons onto the baking sheets. These will spread a lot, so make 6 cakes per sheet, at a time.
Bake for about 5 minutes or until the top springs back when lightly touched with a finger. Let cool on pans for a minute or 2 to prevent the delicate cookie from crumbling. Remove to wire racks for complete cooling.Continue baking until all dough has been baked.
When completely cool, sandwich the filling between 2 cakes to form the Whoopie Pies.
1/2 c (1 stick) butter, at room temperature
1 c confectioners sugar
1 c Marshmallow Fluff
1 t vanilla
In a medium size bowl, beat butter and sugar together. Add Marshmallow Fluff and vanilla. Beat until fluffy.
(this stuff is delicious, but then again butter, sugar, and marshmallow creme would never taste bad.....)
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