Whoopie Pies!

Today I made Whoopie Pies for the first time. I've had a Whoopie Pie recipe book in my bookshelf for a while but not made any because I found it very hard to find Marshmallow Fluff for the icing. I finally found Marshmallow Fluff (now called Jet Puffed) at USA Foods.

I used 1/4 cup of batter (60g) per Whoopie and these made 4" Whoopies. They were massive and looked  great but with the super sweet icing in the middle they were actually too big for a single serve. Next time I will make them a little smaller. 

Here's the Recipe

Cakes

1 egg

1/3 cup vegetable oil

1 cup (215g) sugar

2 cups (280g) unsifted plain flour

1/3 cup (30g) cocoa powder

1 teaspoon baking soda (Bi-Carb Soda)

1/4 teaspoon salt

3/4 cup (185ml) milk

1 teaspoon vanila

Filling

1/2 cup (120g) butter

1 cup (125g) icing sugar

1 cup Marshmallow Fluff

1 teaspoon vanilla

Method

Preheat the oven to 180 degrees and line cookie sheets with baking paper.

In a large bowl, with a mixer at medium speed, beat together the egg and vegetable oil. Gradually beat in the sugar and continue beating until pale yellow in colour.

In another bowl, combine the flour, cocoa, baking soda and salt. In a measuring cup combine the milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with the dry ingredients.

Drop the batter by tablespoons into the baking sheets. These will spread a lot so arrange only 6 per tray. Bake for 5 minutes or until the tops spring back when lightly touched with a finger. Cool on wire racks.

In a medium bowl, with a mixer at medium speed, beat together the butter, sugar, Marshmallow Floff and vanilla until light and fluffy.

When the cakes are completely cool, use the filling and two cakes to make sandwiches.

Yields: 15 whoopie Pies.

I wasn't sure how much batter to use per cake so I used another recipe as a guide and used 1/4 cup (60g).  I think this was too much and could only fit 4 cakes per tray which made 6 whoopie pies.