When I was buying the fabric I'm using to make valances for the kids' playroom (blog post on this to come at a later date) at Joann's, they just so happened to have all their Valentine's stuff on sale already, some up to 50% off. So, I bought, on a whim, a whoopie pie pan, and I'm so glad I did. They're not very difficult to make and such a nice, different, treat.
I made these a couple weeks ago, but never got around to blogging about them. Since tomorrow is Vday (And I'm planning to make them again) I figured I better get with the program. :)
1/2 C (1 stick) butter, softened
1 C firmly packed brown sugar
1 tsp vanilla extract
2 C all-purpose flour
1/3 C cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C buttermilk
Whoopie Pie filling (recipe below)
Preheat oven to 350. Lightly spray Whoopie Pie Pan with nonstick cooking spray.
In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, beat until well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity, spread batter to the edges. Cavity should be 2/3 full.
Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Remove from pan and allow to cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
Makes 12 whoopie pies (24 cakes total).
Whoopie Pie Filling
6 tablespoons butter, softened
1 1/2 C confectioner sugar, sifted
1/8 tsp salt
1 jar marshmallow creme (about 7 oz)
1 tsp vanilla extract
In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter, mix well. Add marshmallow creme and vanilla, blend well. Use immediately to fill whoopie pies or refrigerate covered up to one week. Bring back to room temperature and lightly beat before using.
Makes about 2 1/2 C of filling, enough to fill 12 whoopie pies.
And, here's what they looked like finished ...