Whoopie Pie Ghosts

106

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.
Sift together flour, baking soda, and salt. Set aside.
Whisk together oil and egg in a mixing bowl.
Add granulated sugar and whisk until smooth.
Stir in buttermilk and vanilla until well incorporated.
Pour in dry ingredients and whisk just until combined.
Spoon batter into a piping bag fitted with a medium-size round tip (#8 or #9).
Set ghost template on a cookie sheet, and set a piece of parchment paper over top.
Using template as a guide, pipe 1/4-inch thick batter into a ghost.
Move template as needed and continue to pipe more ghosts. You will have enough batter to make 28 ghost-shaped cakes.
Arrange 2 mini chocolate chip eyes and 1 chocolate chip mouth on half of cakes.
Bake cakes for 8-9 minutes until center of cakes bounce back when lightly pressed with a finger.
Remove from oven and allow cakes to cool on pan.
Lift cookies off parchment paper using a metal spatula, then brush crumbs off of underside of cakes.
For Whipped Marshmallow Frosting, beat softened butter and sifted powdered sugar until creamy.
Add vanilla, salt, and marshmallow cream. Beat until light and fluffy.
Spoon frosting into a pastry bag fitted with a round tip (#8 or #9).
Turn all of plain cakes upside down so flat side is facing up.
Pipe a 1/4-inch thick layer of frosting over plain cakes then top each with a ghost cake.