Wicked Good Whoopie Pies
Servings: 8 Large Whoopie Pies
Ingredients
Cake tops and bottoms
- 6 tbsp Crisco Shortening
- 1 cup Granulated Sugar
- 1 Egg
- 1 cup Milk
- 1 tsp Vanilla Extract
- 2 cups Flour
- 5 tbsp Cocoa Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/4 tsp Cream of Tartar
Marshmallow Filling
- 1 1/2 cups Crisco Shortening
- 2 cups Powdered Sugar
- 2 Egg Whites
- 1/2 tsp Cream of Tartar
- 1 jar Smuckers Marshmallow Topping Optional use Marshmallow Fluff (12 Heaping tbsp)
- 2 tsp Vanilla Extract
- For the holidays use appropriate food coloring! Orange for Halloween, Red and Green for Christmas, Red, White and Blue for the Fourth of July!
Instructions
Cakes
- Preheat the oven to 400 degrees Fahrenheit.
- In a mixing bowl add the Crisco, granulated sugar, egg, milk and vanilla extract. Mix. Then blend in the flour, baking soda, cocoa, salt and cream of tartar. Mix well.
- To make large cake tops and bottoms, scoop with an ice cream scoop onto a lightly greased cooking tray. Leave enough space between them. Bake 6 per large cooking tray. Bake on middle rack for seven minutes per tray.
- Remove from oven and using a spatula carefully place on a cooling rack until cool to the touch.
Marshmallow Filling
- In a mixing bowl add the Crisco, powdered sugar, egg whites, cream of tartar, Smuckers Marshmallow Topping, vanilla extract and mix with electric mixer until smooth and creamy. Set aside until cakes have cooled.
Whoopie Pies
- For each Whoopie pie add a generous amount of marshmallow filling. It is best to wrap them individually with Saran Wrap.