WOOPS
“She went to get Woops.”
“He means Whoopie Pies,” Alice said. “But she went to get other stuff, too. Because Mr. Killian didn’t caretake the cabin like he was supposed to. Mommy said I could take care of Aidan because I’m a big girl now and she’d be right back, she was only going to Yoder’s. She just said don’t let Aide go near the pond.”
Under the Dome
Over in Chester’s Mill, Vera Appleton never forgave herself for leaving the kids alone, if only for 30 minutes, and I doubt Alice ever ate another whoopie pie for as long as she lived.
Makes 15
INGREDIENTS
- 2 cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup vegetable shortening
- ½ cup butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2½ teaspoons vanilla extract
- 1 cup buttermilk, plus 2 tablespoons
- 2 cups powdered sugar
- 2 cups marshmallow fluff
METHOD
Position the oven racks on the upper-middle rung and the lower-middle rung and heat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl using a handheld mixer on high speed, cream together ¼ cup of the shortening, ¼ cup of the butter, and the granulated sugar until pale and fluffy, about 2 minutes. Add the egg and 1 teaspoon of the vanilla and beat for 1 minute more.
Turn the mixer to low speed; add half the flour mixture, then ½ cup of the buttermilk. Repeat with the remaining flour mixture and ½ cup buttermilk. Beat to combine into a batter, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
Spoon 2 tablespoons of the batter at a time onto the prepared baking sheets, about 2 inches apart, to make a total of thirty small cakes. Bake for 12 to 15 minutes, or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack and let cool completely.
In a large bowl using a handheld mixer on high speed, blend the remaining ¼ cup shortening, ¼ cup butter, and 1½ teaspoons vanilla with the powdered sugar and marshmallow fluff until smooth. Add the remaining 2 tablespoons buttermilk, 1 tablespoon at a time, if required to bring the filling together.
Spread the flat side of half the cakes with the filling. Top with the remaining cakes to form a sandwich, then wrap individually in wax paper and store in the fridge for up to 5 days.