Easter Whoopie Pies
Chocolate and raspberry—a match made in heaven and the perfect flavor combo for our Easter whoopie pies fi lled with fl uffy marshmallow buttercream!
WHOOPIE PIES 1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tsp. baking powder 1/2 tsp. baking soda
1 cup granulated sugar
1/2 cup butter, at room temperature
1 egg
2 tsp. raspberry extract
1/2 cup milk
FILLING 1 cup butter, at room temperature
1 cont. (7 oz.) Marshmallow Fluff
2 cups confectioners’ sugar
1/2 tsp. raspberry extract
Lemon yellow, pink, leaf green, royal blue and violet concentrated food colorings
14 assorted colors Peeps Marshmallow Chicks
● Whoopie pies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. For templates, place 3"x2 1/4" egg-shaped cookie cutter on paper; with pencil, trace around cutter. Repeat to make a total of 28 egg shapes, leaving 2" between each tracing; turn papers over.
● Combine flour, cocoa, baking powder and baking soda. On medium speed, beat granulated sugar and butter until fluffy, 2 minutes. On low, beat in egg and extract until blended. Alternately beat in flour mixture and milk.
● Working with 1 baking sheet at a time, spread about 2 Tbs. batter over each template. Bake 8-9 minutes or until springy when touched. Repeat with remaining baking sheets and batter. Cool 5 minutes. Transfer to rack; cool completely.
● Filling: On medium, beat butter until light and fluffy, 2 minutes. Add Fluff; on low, beat until combined. Gradually beat in confectioners’ sugar, then extract. On medium, beat 2 minutes until fluffy. Divide among five bowls. Tint one bowl light yellow, one pink, one green, one blue and remaining bowl pale violet. Transfer to separate pastry bags each fitted with medium star tip ( Wilton #1M). Place half of cookies flat side up on surface; pipe on most of fillings. Top with remaining cookies flat side down. Top with Peeps, attaching with small amount of remaining fillings.
Servings: 14. Cals.: 452. Protein: 4 g. Fat: 21 g. (13 g. saturated). Trans fat: 1 g. Chol.: 66 mg. Carbs.: 65 g. Sodium: 302 mg. Fiber: 2 g. Sugar: 46 g. Kitchen time: 1 hour, 30 minutes. Total time: 2 hours, 30 minutes.