Recipes

BACK TO SCHOOL: MINI WHOOPEE PIES

This week we'll share fun ideas for food that can be easily packed in kids lunches. These littler whoopee pies offer all the decadence with fewer calories. The recipe comes from the book "Real Food for Healthy Kids."

INGREDIENTS

Cake:

1 1/4 cups unbleached all-purpose flour

3/4cup whole-wheat flour

1/2cup unsweetened cocoa

1/2teaspoon baking soda

1/2teaspoon fine salt

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 cup milk

Filling:

1 stick unsalted butter, softened

1 2/3cups powdered sugar

1/2teaspoon vanilla extract

2 cups marshmallow cream

DIRECTIONS

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees. Line two large baking sheets with parchment paper.

To make the cakes, whisk together the flours, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about four minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in two batches, alternating with the milk, mixing until just blended.

Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about two inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).

To make the filling: Beat the butter and powdered sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about one minute.

Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

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