Whoopie Pies!

A treat from Maine that you must make

With the midterm elections coming up, I’m nearing the end of my “Maine Course” recipe series. I’ll be making these whoopie pies again soon.

Absolutely delicious. They balance the sweetness of the cookie cake and the filling and have an amazing texture. You can refrigerate them in an airtight container for up to three days, so they’ll last for days of enjoyment.

I hope you make these and love them as much as I did.

And above all else, get out and vote!

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Whoopie Pies

Ingredients

For the cookie cakes:

• 2 cups (10 ounces/283 grams) all-purpose flour

• ½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon table salt

• 1 cup packed (7 ounces/198 grams) light brown sugar

• 8 tablespoons unsalted butter (1 stick), softened but still cool

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 cup buttermilk

For the filling:

• 12 tablespoons unsalted butter (1½ sticks), softened but still cool

• 1 ¼ cups (5 ounces/142 grams) confectioners’ sugar

• 1 ½ teaspoons vanilla extract

• ⅛ teaspoon table salt

• 2 ½ cups Marshmallow Fluff

Instructions

For the cookie cakes:

1. Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees. Line 2 baking half sheets with parchment paper or Silpat.

2. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.

3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as needed, then beat in the vanilla.

4. Reduce speed to low and beat in one-third of the flour mixture, then half of the buttermilk. Repeat with half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture. Using a rubber spatula, give the batter a final stir.

5. Using a 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake 15 to 18 minutes, until cakes spring back when pressed, switching and rotating pans halfway through baking. Cool completely on the baking sheets for at least 1 hour.

For the filling:

1. Beat butter and sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes.

2. Refrigerate filling until slightly firm, about 30 minutes. (Wrap the bowl and refrigerate for up to 2 days.)

3. Dollop 1/3 cup filling in the center of the flat side of 6 cakes. Top with the flat side of the remaining 6 cakes and gently press until the filling spreads to the edge.

4. Serve and enjoy!

(You can refrigerate whoopie pies in an airtight container for up to 3 days.)

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Slade Wentworth | The Dad Briefs covers the civic, political, and quietly human stories that shape family life in America, with recipes along the way.