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- Queen G
- 3 days ago
- 2 min read
Serves: 4-6
Prep time: 15 Minutes
Bake time: 12-15 Minutes
Ingredients
1/4 cup softened butter at room temperature
1/4 cup vegetable oil
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
2 teaspoons pure vanilla extract or vanilla paste
2-1/2 cups all-purpose flour
Marshmallow Filling:
1/2 teaspoon vanilla extract
1 - 7oz jar marshmallow fluff
2/3 cup softened butter at room temperature
3/4 - 1 cup icing sugar (aka powdered sugar)
Sprinkles (optional)
Directions:
Preheat the oven to 350F. Grease a whoopie pie pan with non-stick spray, or line a standard baking sheet with parchment paper.
In a large bowl, whisk together the melted butter and vegetable oil for 30 seconds.
Add the sugar and whisk for 2 minutes until the mixture is well combined and fluffy.
Whisk in the buttermilk, eggs, and vanilla extract until fully incoporated.
In a separate bowl, whisk together the flour, salt, and baking soda. Pour the dry ingredients into the wet ingredients and mix until a smooth batter forms.
Divide the batter into the whoopie pie pan cavaities, or use an ice cream scoop to drop mounds onto the prepared baking sheet, leaving about 2 inches of space between each scoop. Do not overfill, and ensure the tops are leveled.
Bake for 12-15 minutes , or until the tops spring back when lightly touched and the edges are golden. Transfer to a wire rack to completely cool.
In a bowl, beat the butter until smooth and creamy. Add the vanilla extract and marshmallow fluff, mixing until combined. Gradually add the icing sugar in two portions, beating until the filling is smooth and fluffy.
Tranfer the marshmallow filling to a piping bag. Pipe a generous amount onto the flat side, then top with the remaining cakes, pressing down gently to sandwich them together.
Pour the sprinkles into a small, shallow bowl. Roll the exposed edges of the whoopie pie filling directly into the sprinkles to coat.
Optional: dust lightly with powdered sugar. Enjoy!
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