Mini Whoopie Pies

The past few months have gone by really fast. Karla and I finished grad school…Yay! We had so much fun being roommates for three years. Lots of baking, shopping and traveling :) …. and since we will be working together in a few months, hopefully we’ll get to do more of that!!

After defending my dissertation this spring, I spent a couple months in California, where I had another baking buddy! My sister and I baked some goodies for her baby shower. Since we had to make a lot of food, I chose mini whoopie pies as one of the desserts since it bakes and cools down very fast, and is super easy to assemble.

Ingredients: (Recipe source: http://www.projectwedding.com/blog/)

2 cups flour

1 cup granulated sugar

1 tsp baking soda

1 egg

1/4 cup oil (I used canola oil)

3/4 cup milk

1 tsp vanilla extract

For the filling:

1/2 cup butter/margarine
1 cup confectioner’s sugar
1 cup Marshmallow Fluff
1 tsp vanilla extract

Food coloring (optional)

Preheat oven to 350 F.

Beat egg, oil and sugar. Add vanilla extract. Mix flour and baking soda in another bowl. Add the flour mixture and milk alternately to the egg, oil and sugar mixture.

Cover a cookie sheet with parchment paper and drop teaspoonfuls of dough on the sheet, leaving about 2 inches between drops.

Bake 6-7 minutes (times may vary for different ovens, the original recipe says 5 minutes). Gently touch the top of the cakes to check. If baked well, the top should spring back. Let the cakes cool completely before spreading the filling.

To make the filling, mix all ingredients and beat well. Spread the filling on the flat side of one cake and top it with another cake. We used a couple drops of red food coloring to make the pink filling and added colorful sprinkles to pretty up the whoopie pies for the party!

~Gayatri