Last week, we covered the baked good all-stars  of the first (annual?) Whoopie Pie Bake-off held at Oddfellows.

We asked the winners of the “Best Traditional” category, seven-year-old Eliza Dworkin and a-little-bit-older Robin Wehl Martin from the team entry, Chef Eliza and Sous Chef Robin, if they would share their secrets and winning recipe with CHS. Here’s the recipe but, sadly, the teammates delivered none of their secrets other than that Robin is celebrating her birthday this week. Happy birthday, Robin. Enjoy some pie.

Classic Whoopie Pie

Ingredients:

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1 cup (packed) dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup milk

Preparation:

Position a rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.

Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.

Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.

 

For filling

1 stick (1/2 cup) unsalted butter, softened

1 1/4 cups confectioners sugar

1 cup marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla

Beat it together on medium speed,  frost and eat.  Feel sick later.  Actually, I still feel sick and it’s been 24 hours…