Whoopie Pies
"Why this recipe works:We wanted a light, airy cake for our Whoopie Pie recipe’s base, so we used the creaming mixing method, blending the butter and sugar with a mixer until fluffy and nearly white in color. We also used lots of Dutch-processed cocoa powder and vanilla in our recipe for full flavor and a deep, dark-colored crumb. And for a cleaner, fuller flavor, we replaced the shortening (or lard) found in most whoopie pie recipes with butter...."
INGREDIENTS
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2 cups all-purpose flour
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1/2 cup Dutch-processed cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon table salt
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1 cup packed light brown sugar
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8 tablespoons unsalted butter (1 stick), softened but still cool
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1 cup buttermilk
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Filling
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12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
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1 1/4 cups confectioners' sugar
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1 1/2 teaspoons vanilla extract
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1/8 teaspoon table salt
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2 1/2 cups Marshmallow Fluff
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