Mini-Whoopee Pies
These wee sandwich cakes, also known as Moon Pies, got their start in Pennsylvania Dutch country. They are known as whoopee pies because children exclaim "Whoopee!" when the cakes are ready.
Servings: Makes 3 dozen small sandwich cakes
Ingredients
Cake:
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. fine salt
- 1 stick room temperature unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
Filling:
- 1 stick softened unsalted butter
- 1 2/3 cups confectioners' sugar
- 1/2 tsp. vanilla extract
- 2 cups marshmallow cream
Directions
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
To make cakes: Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to the touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
To make filling: Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
Match the pairs of cakes with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
To make cakes: Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to the touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
To make filling: Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
Match the pairs of cakes with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
Nutritional Information
Per sandwich: 146 calories, 6.5 g fat (3 g saturated), 24 g carbohydrates, 0.5 g fiber, 1.5 g protein
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