Welcome to June, guys! As I do at the beginning of every month, I have a brand-spanking new cookie recipe for you guys. The cookie recipe from last month was a HIT. But I have a feeling this month’s recipe is going to excite you even more.
I have to admit, its been a little bit of a struggle to think up new cookie recipe each month that is both unique and absolutely incredible. Because, obviously, you guys deserve nothing less than incredible.
For this month, rather than share a recipe that was in my typical repertoire, I thought up a completely new recipe that I hadn’t yet tried. And I am pretty damn proud of it! It came out better than I could have ever imagined and, as a result, I was eating them all day long until they were gone. No sharing these cookies with my husband’s coworkers – this CPA was going to have no issues getting rid of them on her own.
Enough of the anticipation. Let’s see the cookies! Say hello to Funfetti Whoopie Pies!
INGREDIENTS
- For the cakes:
- 1 cup sugar
- 11 tablespoons butter unsalted, softened
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoons pure vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs
- 3 cups all-purpose flour
- 2/3 cup milk
- 2/3 cups spinkles (do not use nonpareils)
- For the vanilla frosting:
- 1 cup butter unsalted, softened
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
INSTRUCTIONS
- For the cakes:
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats. Set aside.
- In the bowl of a stand mixer, add sugar and butter together and beat until light and creamy, about 3 minutes. Add baking powder, extracts, and salt and mix until combined.
- Add eggs, one at a time, until completely combined. Scrap the sides of the bowl to help the ingredients combine.
- Add one cup of flour to the butter mixture and mix until completely combined. Add 1/3 cup milk and mix until combined. Repeat with another cup of flour and then the last 1/3 of milk. Finish with the last cup of flour and stop when it's combined but don't mix beyond that.
- Remove bowl from stand mixer and scrape excess batter off the paddle. Add 2/3 cup of sprinkles to batter and gently mix with a spatula. Do not over mix or else the sprinkles will run and turn the batter different colors. It should only take about 10 stirs to combine, MAX.
- Using a small cookie scoop (1.5 tablespoons), scoop out batter and place on cookies sheets about 2 inches apart. You will probably need to use a third cookie sheet to fit all the cakes. Bake for 7-8 minutes, or until a toothpick comes out clean once inserted. I would err on side of overcooking instead of undercooking. If you undercook, the cookies will crinkle on the top and be doughy in the middle and not light and fluffy. I knew when mine were done when the bottoms were golden brown.
- Once they are done cooking, remove from oven and let them cool for 5 minutes on baking sheet and then transfer parchment paper/silicone mat to cooling rack. Let them cool completely before adding frosting.
- For the frosting:
- Add butter to bowl of the stand mixer and beat until fluffy, about 2 minutes. Add 4 1/2 cups of powdered sugar and salt and mix. While mixer is going, add vanilla extract and cream. Once mixture is creamy, turn mixer to high and beat frosting for 3 minutes. Give it a taste and add more sugar, if needed.
- Using a spatula, add frosting to a gallon-sized ziplock bag. Push all the frosting to the tip of the bag. Cut off a corner off the bag.
- Once the cakes are cool, match them up to make sure the tops and bottoms are the same size. Top one half of each pair with about 1 tablespoon of filling from the ziplock bag. Top with the matching half. Repeat for remaining sets.
- Serve whoopie pies immediately or store for up to 2 days.
RECIPE NOTES
Recipe for cakes adapted from King Arthur Flour
Thanks done share recipes to : www.certifiedpastryaficionado.com/funfetti-whoopie-pies/