WHOOPIE PIES

Makes: 6

Cakes:

2 cups (500 mL) allpurpose flour

1/2 cup (125 mL) Dutchprocessed cocoa powder

1 tsp (5 mL) baking soda 1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) unsalted butter, softened

1 cup (250 mL) packed light brown sugar

1 large egg, room temperature 1 tsp (5 mL) vanilla extract 1 cup (250 mL) buttermilk Filling:

3/4 cup (180 mL) unsalted butter, softened

1 1/4 cups (310 mL) confectioners’ sugar

1 1/2 tsp (7.5 mL) vanilla extract 1/8 tsp (0.5 mL) salt

2 1/2 cups (625 mL) marshmallow creme

1. For the cakes: Adjust oven racks to upper-middle and lowermiddle positions and heat oven to 350 F (175 C). Line two baking sheets with parchment paper. Whisk flour, cocoa, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until pale and fluffy, about 3 minutes.

3. Add egg and beat until incorporated, scraping down bowl as needed. Add vanilla and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk in 2 additions.

4. Give batter final stir by hand to ensure that no flour pockets remain. Using 1/3 cup (80 mL) dry measuring cup, scoop 6 mounds of batter onto each prepared sheet, spaced about 3 inches (7.5 cm) apart. Bake until centres spring back when lightly pressed, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cakes cool completely on sheets.

5. For the filling: Using stand mixer fitted with paddle, beat butter and sugar on medium speed until fluffy, about 3 minutes. Beat in vanilla and salt. Add marshmallow creme and mix until combined, about 2 minutes. Refrigerate until slightly firm, about 30 minutes. (Filling can be refrigerated for up to 2 days.) Place 1/3 cup (80 mL) filling on bottom of half of cakes, then top with remaining cakes, pressing to spread filling to edge. Serve.