Ingredients
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1/2 cup (120 milliliters) butter, room temperature
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1 cup (240 milliliters) brown sugar
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1 egg
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1 teaspoon (5 milliliters) vanilla extract
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3/4 cup (180 milliliters) buttermilk
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2-1/4 cups (540 milliliters) flour
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1/2 teaspoon (2.5 milliliters) baking soda
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1/2 teaspoon (2.5 milliliters) baking powder
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2 tablespoons (30 milliliters) liquid food colouring (optional)
Marshmallow cream:
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1/8 cup (30 milliliters) water
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1/2 cup (120 milliliters) icing sugar
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1/2 cup (120 milliliters) white corn syrup
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2 egg whites
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1/8 teaspoon (0.5 milliliters) salt
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1/4 teaspoon (1 milliliter) cream of tartar
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1 teaspoon (5 milliliters) vanilla extract
Directions
- Preheat oven to 375 F (190 C). Beat butter and sugar together in a bowl. Crack egg into bowl. Add vanilla and beat. Pour buttermilk into bowl and mix in. In a separate bowl, mix together flour, baking soda, and baking powder. Pour flour mixture into bowl with butter mixture and stir until combined. If using, add food colouring to bowl and mix in. Line a baking sheet with parchment paper. Using a piping bag, make little mounds of batter on the baking sheet. Bake for 11 minutes or until they spring back when touched. Let cool.
- To make marshmallow cream, add water to a pan. Add sugar and whisk until it starts to dissolve. Add corn syrup. Cook until it reaches 240 F (115 C). Remove from heat and let cool slightly. Beat egg whites in a bowl on medium until soft peaks form. Add salt and cream of tartar and continue beating until stiff peaks form. With beaters going, slowly stream sugar mixture into egg mixture. Add vanilla and beat until stiff peaks form.
- To assemble, smooth marshmallow fluff as filling on the flat side of the whoopie pies.
