For Ages 6+
We’ve chosen a mouth-watering recipe from one of our favorite cookbooks and we are issuing a delicious challenge for all young chefs!
Prepare the recipe for Raspberry Marshmallow Whoopie Pies, found on Page 198 of the MasterChef Junior Cookbook.
The Challenge: Use the special ingredient in the recipe!
The Ingredient: Avocado
You can add the ingredient or substitute it for an ingredient in the recipe, whatever you decide, please bring your finished Whoopie Pies to share and discuss!
If you don't have the cookbook mentioned, here is the recipe for the Raspberry Marshmallow Whoopie Pies: Makes 8 Whoopie Pies
3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 1/2 cups whole milk
1 1/2 cups mini marshmallows
1/4 cup heavy cream
1 pint raspberries, plus 8 for garnish
3/4 cup vegetable shortening
1 cup confectioners' sugar, plus more for garnish
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Beat in the eggs, vegetable oil, and vanilla. With the mixer running on low speed, beat in about half the flour mixture, followed by half the milk. Then beat in the remaining flour mixture and remaining milk. Spoon about half of the batter into 4 even portions onto each of the prepared baking sheets, leaving about 2 inches around each mound of batter.
- Bake for 8 - 10 minutes, until the tops spring back when lightly pressed. Let the cakes cool completely on the baking sheets. Repeat with the remaining batter to bake 16 cakes total.
- In a small saucepan, melt the marshmallows with the cream over medium heat, stirring continuously. Let cool.
- In a separate small saucepan, bring the raspberries and 1 teaspoon water to a simmer over medium-low heat and cook, stirring occasionally, until the raspberries fall apart, 7 minutes. Strain through a fine-mesh sieve into a bowl, discarding the seeds. Let cool.
- In the bowl of the stand mixer fitted with the paddle attachment, beat the shortening and confectioners' sugar on medium-high speed until fluffy, about 3 minutes. Beat in the cooled marshmallow cream and the cooled raspberry mixture.
- To serve, spoon some of the filling onto the flat side of 8 cakes. Top with the other cakes to form whoopie pies. Dust the whoopie pies with confectioners' sugar and garnish each one with a fresh raspberry.