Question ID: 4000-11767-0-1-2-5
Recipe Description
Shells3-3 1/2 cups cake flour1 1/2 cups sugar (you can add an extra 1/2 cup of sugar if you want a sweeter shell)1/2 cup butter1/2-3/4 cup vegetable shortening2 tsp baking soda2 tsp salt2 eggs2-3 tsp vanilla extract1 cup milk + 1 tbs vinegar (may look like it's curdling, it's fine...but maybe do this last)Mini chocolate chipsFilling3-4 cups of powdered sugar1-1 1/2 cups of vegetable shortening6-10 tbs milk1 small jar of marshmallow fluff4 tbs vanilla extractmini chocolate chips (optional)Additional extracts for different flavors can be added, maple, cocoa powder, etc. are great additions.
If you don't have a stand mixer, you can do make the filling at any point. You want the filling to mix for 20-30 minutes, or longer if you can, the goal is fluffiness. Add the fluff, shortening, vanilla extract, milk, powdered sugar, and flour to a bowl and mix for as long as you can. Stop and taste test every so often and make adjustments as needed.
Preheat oven to 350.Mix the dry ingredients in one bowl and the wet (not the milk + vinegar) in another, then slowly add the dry ingredients to the wet while mixing. Alternate adding dry ingredients and milk until everything is well combined. Stir in chocolate chips.
I used an ice cream scoop to scoop out smallish balls and placed the shells 2-3 inches apart. Cook them for about 10 minutes and then remove to a wire rack to cool.Try to resist the urge to leave the shells in the oven for a few more minutes.
When your shells are completely cool you can start layering them with filling and sandwich them together. For an added touch you can roll the whoopie pies in chocolate chips, nuts, etc.
Your whoopie pies will keep in the fridge for a few days or the freezer for a few weeks (I love "frozen" whoopie pies). You'll want to wrap each pie individually in plastic wrap for best results.
Question & Answer
Question: What is the correct order of the images?
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