I love making whoopie…whoopie pies that is!
As you may have noticed by now I love baking and I will use any and every excuse I can to do some, most recently my excuse was Easter…although it was less excuse and more of a request but I was happy to oblige!
I’ve concocted a few different varieties of whoopie pies using my own adaptations of recipes found on the internet, most recently I dreamed up this recipe which I thought was perfect for Easter or Spring, heck it’s perfect for eating, period.
Vanilla Whoopie Pies With Strawberry Cream Cheese Icing
2 1/4 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs, lightly beaten
1/2 cup buttermilk
1 tsp white vinegar
2 tsp vanilla extract
Preheat the oven to 375 and line two baking sheets with parchment paper.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl cream the butter and sugars then add the eggs, once mixed add the buttermilk, vinegar and vanilla.
Fold the flour into the mixture and stir until combined. Using a tablespoon drop the batter onto the baking sheets.
Bake for 10-12 minutes or until the edges are golden brown, allow to cool completely.
Strawberry Cream Cheese Icing
1/4 cup butter, softened
1 8 oz pkg cream cheese, softened
1/2 cup fresh strawberries, pureed
3 to 4 cups confectioners sugar
Mix the butter and cream cheese until blended, add strawberries and continue to mix until combined. Gradually add in the sugar until the icing starts to thicken to desired consistency.
Once pies are completely cool pipe icing onto flat side of one and sandwich with a second pie, dust tops with confectioners sugar.
*This recipe makes roughly 16 pies.
Here is a picture of strawberries because my whoopie pictures are on another camera, until I have them up-loaded you can imagine what they would look like or look at this, that is all.