Lunch: Wicked Whoopie Pie

Ingredients

4 cups confectioners' sugar
1 1/2 cups shortening
6 heaping tablespoons marshmallow creme, such as Marshmallow Fluff
2 to 4 tablespoons vanilla extract
4 tablespoons flour
4 tablespoons milk

Instructions

Special equipment: a 2-inch (number 16) ice cream scoop
For the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the confectioners' sugar, shortening, creme, vanilla, flour and milk. Whip together until fluffy, at least 10 minutes.
For the pies: Preheat the oven to 350 degrees F. Grease a baking sheet with butter. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and shortening until fluffy, then add the eggs and vanilla.
Sift together the flour, baking soda and salt, then set aside. Add the vinegar to the milk.
Add the milk mixture, cocoa and hot water to the mixer, then add in the dry ingredients and mix until well blended.
Using a 2-inch (number 16) ice cream scoop, scoop large, rounded spoonfuls of batter 2-inches apart onto the prepared baking sheet. Bake for 9 to 11 minutes, then cool completely.
Using the same size ice cream scoop, scoop the filling and spread it between two of the shells like a sandwich. Wrap the whoopie pies in waxed paper or plastic wrap, then serve.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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