Making Delicious Whoopie Pies

Ingredients

• Reynolds KITCHENS® Parchment Paper with SmartGrid®
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 stick butter, softened
• 1 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup buttermilk
• White crystal sugar
• Filling:
• ¾ stick unsalted butter, softened
• 2 cups powdered sugar
• 1 (7.5 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
• Reynolds KITCHENS® Quick Cut™ Plastic Wrap

Step 1

Preheat your oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. In a separate large bowl, beat the butter and sugar on high speed until the mixture is light and fluffy—this usually takes about three minutes. Add the egg and vanilla, mixing until everything is combined.

Step 2

Add the flour mixture and buttermilk to the wet ingredients, alternating between the two and starting and ending with the flour mixture. Mix until the batter is smooth, stopping occasionally to scrape down the sides of the bowl. Using a tablespoon, drop mounds of batter about two inches apart onto the prepared sheets, shaping each one into a football shape.

Step 3

Bake the cakes for about 15 minutes, or until they’re puffed up and spring back when lightly touched. Let them cool completely on a wire rack. While they cool, whip up the filling by beating together butter, powdered sugar, marshmallow cream, and vanilla until smooth and fluffy—this should take around three minutes.

Step 4

To assemble, spread a rounded tablespoon of filling on the flat side of half the cakes, then sandwich them with the remaining cakes. For a fun football look, take two pieces of plastic wrap and cross them to form an X. Scoop the leftover filling into the center and gather the sides to make a ball of filling. Carefully poke a small hole in the bottom of the plastic wrap ball to pipe the laces onto your pies—the size of the hole will control how thick your laces are.