I have had this Funfetti Whoopie Pie recipe bookmarked for quite awhile now and just hadn’t found the perfect occasion to make them yet. I stumbled across it when I was searching for 4th of July treats to feature and knew it would translate well to the red, white and blue color scheme.
I mean, could these get any cuter? I think not.
The cookies are cake like and perfectly fluffy.
I’m not usually a big marshmallow fan but man this frosting was ridiculous! It was just madness along with the fluffy, cake-like cookie. Just one is definitely an indulgence but it is well worth every bite!
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 tablespoons vegetable shortening
- 3/4 cup sugar
- 1 large egg
- White of 1 large egg
- 3/4 cup milk
- 1 teaspoon clear vanilla extract
- 1/3 cup sprinkles, plus more for garnish
- 1 1/2 cups Marshmallow Fluff
- 1 1/4 cups vegetable shortening
- 1 cup confectioners sugar
- 1 tablespoon clear vanilla extract
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugar until fluffy, about 3 minutes. Add egg and egg white, and beat until incorporated. Add half of flour mixture and half of milk to creamed mixture; beat at medium speed just until blended. Add remaining half of flour, milk and vanilla; beat until blended. Fold in sprinkles.
- Drop by heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 10 minutes. Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely. Use a thin metal spatula to lift the cookies off the parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.
- Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
- To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.
- Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
- Roll edges in sprinkles. Repeat until all cookies are used. Yields: 12 whoopie pies.