adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Let's Make Whoopie Pies
Let's Make Whoopie Pies
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Easy chocolate whoopie pies with pink vanilla marshmallow cream, made effortlessly with Reynolds KITCHENS® parchment paper.
Ingredients:
  • Reynolds KITCHENS® Parchment Paper with SmartGrid®
  • 2 cups all-purpose flour
  • 0.66666668653488 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1 stick butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • White crystal sugar
  • 0.75 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1 (7.5 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
  • 2 teaspoons vanilla
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap
Instructions:
  • Preheat oven to 350 degrees F and prepare 2 large baking sheets with parchment paper.
  • In a medium bowl, mix flour, cocoa, and baking soda. In a large bowl, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Mix in egg and vanilla. Gradually add the flour mixture and buttermilk in small batches, starting and ending with the flour mixture.
  • Stir until the batter is smooth, making sure to scrape the sides of the bowl as needed. Use a tablespoon to drop spoonfuls of batter onto baking sheets, keeping them 2 inches apart and shaping them into football shapes. Reference the SmartGrid® lines for accurate spacing, with each line representing 1-inch squares.
  • Bake for 15 minutes, or until the tops are puffed and the cakes spring back when touched. Then, transfer to a rack to cool completely.
  • In a medium bowl, use a mixer on high speed to whip together butter, powdered sugar, marshmallow cream, and vanilla until velvety for about 3 minutes. This yields approximately 1 1/2 cups of filling. Spread a generous tablespoon of filling on the flat sides of half the cakes, then sandwich them with the remaining cakes.
  • Prepare a piping bag by criss-crossing two pieces of Reynolds KITCHENS® Plastic Wrap over each other. Place all the remaining filling in the center, gather the sides, and shape it into a ball. Gently poke a small hole at the bottom to pipe laces onto the whoopie pies. Adjust the hole size for desired lace thickness.

Similar Recipes