Whoopie pies

Thank you to everyone who showed up at The Hutchinson News open house! We appreciate it.

As a thank you, here is the recipe for whoopie pies with mint buttercream filling from a whoopie pie book by Sarah Billingsley and Amy Treadwill. They are easy and delicious!

Classic Chocolate Whoopie
1 2/3 c. flour
2/3 c. unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp. salt
4 Tbsp. butter at room temperature
1 c. brown sugar
1 large egg
1 tsp. vanilla
1 1/4 c. milk

Preheat oven to 375 degrees.
Sift the flour, cocoa powder, baking soda and salt. In another bowl, beat together butter, shortening and brown sugar until fluffy and smooth. Add egg and vanilla and beat again.
Add half of the flour mixture and half of the milk into the batter and beat until just incorporated. Scrape down the sides of the bowl and add the rest of the flour mixture and milk, then beat until completely combined.
Drop about 1 Tbsp. of batter onto baking sheets and repeat, spaced at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently.
Remove from oven and let cakes cool for about 5 minutes.

Mint Buttercream
2 c. confectioners' sugar
4 Tbsp. butter
3 Tbsp. heavy cream
2 tsp. vanilla extract
1/2 tsp. mint extract
1/2 tsp. salt

Beat together confectioners' sugar and the butter until mixture is crumbly. Add heavy cream, vanilla, mint extract and salt and beat until smooth.