Whoopie for Whoopie Pies!

Here's the end result of last night's cooking event.  The hubs got it from www.Americanfamily.com

Temp: 425 F line 2 large baking sheets with parchment paper.

• Ingredients are:  
• 2 cups of flour
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 cup milk

Put dry ingredients into bowl: Sift flour, unsweetened cocoa, baking soda and salt.  Then cream butter & sugar in another large bowl with an electric mixer at high speed until fluffy (takes about 5 minutes).

Add egg and beat at medium speed until fully incorporated.  Last, change mixer speed to low and add dry ingredients, alternating with milk, mixing until jut blended.

Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet.

Bake 7 minutes, until mini cakes are springy to touch.

Cool on pan for 5 minutes, and then transfer to rack to cool completely.

Change parchment paper and repeat.

Makes 72 cakes.  

The hubs added more confectioners' sugar to the following recipe.

Cream Filling:

• 1 stick of unsalted butter
• 1 2/3 Cups confectioners' sugar in a bowl and beat at low speed until blended.  Then beat high until mix is fluffy, about 5 minutes.
• Add 1/2 teaspoon pure vanilla extract
• 2 cups marshmallow cream (Fluff for those who live in New England)  mix at low speed until blended well.  (makes 2 1/3 cups).