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1
Preheat oven to 350 F. Line 3 baking sheets with parchment paper (this is a must!).
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2
In a large bowl or in the bowl of a stand mixer, combine first 7 ingredients (cake mix through food coloring). Beat on low for 30 seconds then increase speed to high and beat 2 minutes.
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3
Using a 1 inch cookie scoop (this will yield 48 mini pies - or use a 2 inch cookie scoop for 12 large pies), scoop mounds of batter onto the baking sheets. Leave 2 inches of space between each mound. I needed 3 cookie sheets for 48 mounds of batter. If using a 2 inch scoop, you will just need 2 cookie sheets.
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4
For mini pies, bake at 350 F for 10 minutes. For large pies, bake at 350 F for 13-15 minutes. Cakes are ready when you can touch the top and the cake immediately springs back.
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5
Remove from oven and allow cakes to cook several minutes before transferring them to a wire rack. Make sure they cool completely before filling them.
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6
While cakes are cooking, make your filling. In a large bowl or in the bowl of a stand mixer, combine shortening, Marshmallow Fluff, sugar and almond extract. Beat on high for 2 to 3 minutes or until fluffy.
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7
When cakes have cooled completely, you are ready to make your Whoopie Pies. Spoon a small amount (about 1 tablespoon) of filling on the flat side of one cake. Spread evenly. Top with another cake and set the sandwich aside. Repeat for remaining cakes. (If you are doing larger pies, you will need about 2 tablespoons of filling per pie).
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8
Store Whoopie Pies in an airtight container or on a platter covered with plastic wrap for up to 3 days.
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9
*Recipe adapted from Bon Appetit magazine.
