Let's Make Whoopie Pies
- Cook Time: 15 minutes
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 2 cups all-purpose flour
- 2/3 cups cocoa
- 1-1/2 teaspoons baking soda
- 1 stick butter (1/2 cup), softened
- 1 cup firmly packed light-brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- White crystal sugar Filling:
- 3/4 stick unsalted butter (6 tablespoons), softened
- 2 cups powdered sugar
- 1 jar (7-1/2 ounces) marshmallow cream, such as Marshmallow Fluff
- 2 teaspoons vanilla
- Red food coloring
Heat oven to 350 degrees F. Line 2 large baking sheets with Reynolds® Parchment Paper.
In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets. Sprinkle half with crystal sugar.
Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Add a drop or two of food coloring, and mix to tint pink.
Makes about 1-1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
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