Mini Whoopee Pies

MINI WHOOPEE PIES YIELD: 9 sandwich cookies These wee sandwich cakes got their start in Pennsylvania Dutch country. They are known as whoopee pies because children exclaim, "Whoopee!" when the cakes are ready. Traditionally filled with marshmallow crème, a standard buttercream can also be used. 225 mL 7/8 c. Flour 50 mL ¼ c. Cocoa powder 1 mL ¼ tsp. Baking soda 1 mL ¼ tsp. Salt 50 mL ¼ c. Butter or margarine 125 mL ½ c. Sugar 0.5 ½ Egg 1 mL ¼ tsp. Vanilla 125 mL ½ c. Milk Frosting: 50 mL ¼ c. Softened butter or margarine 175 mL ¾ c. Sifted icing sugar 1 mL ¼ tsp. Vanilla 125 mL ½ c. Marshmallow fluff

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. 2. Whisk together the flours, cocoa, baking soda and salt in a medium bowl. 3. Cream the butter and sugar a large bowl, about 4 minutes. Add the egg and vanilla and beat at medium speed until incorporated. 4. At low speed, add the flour mixture in 3 batches, alternating with the milk, mixing until just blended. 5. Using a 15 mL (tablespoon) measure, drop 18 generous teaspoons of batter onto baking sheet, leaving about 2 inches between cakes. Bake 5 to 7 minutes, until springy to touch. 6. Let cool on the sheets for 2-3 minutes, and transfer to racks to cool completely.

To prepare frosting: 1. Cream butter; add icing sugar and cream together for 3-4 minutes. 2. Add vanilla and marshmallow fluff and beat on low speed until combined, about 1 minute. 3. Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake.

Adapted from: epicurious.com, July ‘08