Tutti Frutti Whoopie Pies
- Generous 1 ¾ cups all-purpose flour
- 1 tsp. baking soda
- Large pinch of salt
- ½ cup butter, softened
- ¾ cup superfine sugar
- 1 large egg, beaten
- ½ tsp. vanilla extract
- 2/3 cup buttermilk
- ½ cup finely chopped mixed colored candied cherries
- 4 tbsp. multicolored sugar sprinkles
- 8 oz. white marshmallows
- 4 tbsp. milk
- Few drops of red food coloring
- ½ cup vegetable shortening
- ½ cup confectioners’ sugar, sifted
Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking soda and salt. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla extract followed by half of the flour mixture and then buttermilk. Stir in the rest of the flour mixture and mix until incorporated. Stir in chopped cherries. Pipe or spoon 50 small mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the preheated oven, one sheet at a time, for 9-11 minutes, until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely. For the filling, place the marshmallows, milk and food coloring in a heatproof bowl set over a pan of water. Heat until the marshmallows have melted. Remove from the heat and let cool. Place the vegetable shortening and confectioners’ sugar in a bowl and beat together until smooth and creamy. Add the creamed mixture to the marshmallow and beat for 1-2 minutes until fluffy. Spread the filling over the flat side of half the cakes. Top with the remaining cakes. Roll the edges of the pies in the sugar sprinklers.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.