Mini Whoopie Pies

Ingredients

• 0.5 teaspoon baking soda 
• 1.7 cups powdered sugar 
• 1 large eggs 
• 1 cup granulated sugar 
• 2 cups marshmallow creme 
• 1 cup milk 
• 0.5 teaspoon salt fine
• 1.3 cups flour all-purpose
• 1 stick butter unsalted softened
• 0.5 cup cocoa powder unsweetened such as droste
• 0.5 teaspoon vanilla extract 
• 0.8 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• hand mixer

Directions

1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
2. Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3. Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes.
4. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
5. Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes.
6. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch.
7. 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).
8. Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes.
9. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
10. 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.)
11. Nutrition Data
12. Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of Harper
13. Collins Publishers.