Ryan's Fluffy Whoopie Pies
- Bobbi Jo Lathan
- 2 days ago
- 2 min read
Ryan's Fluffy Whoopie Pies
PREP TIME
35 mins
COOK TIME
11 mins
TOTAL TIME
46 mins
INGREDIENTS
For the Whoopie Pies:
2 cups all-purpose flour
2/3 cup Cocoa Powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 stick butter (unsalted and softened)
¾ cup light brown sugar
3 tablespoons granulated sugar
1 egg (beaten)
1 teaspoon vanilla extract
1 cup buttermilk
For the Filling:
One 13- ounce jar of Kraft Jet- Puffed Marshmallow Crème Fluff
2 sticks butter (unsalted and at room temperature)
1 cup plus 3 tablespoons powdered sugar
2 teaspoons vanilla extract
½ teaspoon salt
INSTRUCTIONS
For the Whoopie Pies:
1. Preheat your oven to 350ᵒ. Get out 2 baking sheets and lineeach with parchment paper.
2. Get out a medium-sized mixing bowl and sift the flour, cocoa, salt, baking powder, baking soda, and stir to blend.
3. Get a large mixing bowl and your hand mixer and beat your butter and brown sugar, and granulated sugar on low until it is light and fluffy. Then, add the egg and vanilla and beat on a medium-high speed another 3-4 minutes until nicely blended.
4. Now, add a little of your flour-cocoa sifted mixture, alternately, with a little of your buttermilk and mix on medium-high until all the flour and buttermilk has been incorporated and the mixture is thick and fluffy.
5. Using a large ice cream scoop (I use my 1.5- ounce scoop with a spring-load because you want all the cakes to be as uniform as possible. You can use a larger ounce if you like.) and place the scoops on your parchment paper-lined baking sheets, giving them room in between to expand as they bake.
6. Place the sheets in the upper racks of your oven and bake for approximately 10-11 minutes. You can gently press the top of the little cakes, and they should spring back when pressed and not be sticky when done.
7. When the cakes are done, let them cool on the parchment paper while we make the crème filling.
For the crème Filling:
1. Get out a medium-sized mixing bowl and beat the marshmallow crème and the butter on low speed of your electric hand mixer. Then add the powdered sugar, vanilla and salt and mix ‘til combined. Next, turn the setting up to medium-high and mix it all for about 3 minutes until fluffy.
2. Now, using a spatula, gently loosen all the cooled cakes from the parchment paper. Turn one cake over and using your same ice cream scoop with the spring load, scoop out one scoop onto a cake as a filling and then top with another little cake and gently press to spread the crème to the outer edges of the whoopie pie. Continue this until all the pies are filled.
3. Sprinkle a little powdered sugar on top of each Whoopie pie and serve up to all your delighted guests!
NOTE: You can add a little food coloring or mint or peppermints into your marshmallow creme. Red and green for Christmas, or pink for Easter, or even experiment with different fillings! Have fun!
