zucchini whoppie pies

ingredients for cakes (makes about a dozen pies):
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened
1 large egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract

directions for cakes:
Preheat oven to 375°F (190°C).
In medium bowl combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
Drop by tablespoonfuls, 2-inches apart, onto parchment lined baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.
*They spread quite a bit so don’t make your mounds of batter too big.

ingredients for filling:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff (homemade recipe below)
1 teaspoon vanilla

directions for filling:
Beat together butter, confectioners sugar then add in the marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

*Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
*Filling can be made 4 hours ahead and kept, covered, at room temperature. Refrigerate if you aren’t going to use it before then.

homemade marshmallow fluff:

makes 2 cups

3 egg whites
2/3 cup sugar

Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.

Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.

recipe originally from here.

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