I was a little worried about making the right shapes - but piping a V worked well. I should have spaced them more on the pans but I was rushing and trying to get dinner on the table and get cookies made. When I filled them with frosting, I found two that mostly matched and made it work. Some were perfect in shape and some were not - but all were eaten - so guess how much that mattered?
Could you make these as circles? Yes! Could you make them any other shape and color? Absolutely! Any shape or color - they'll be scarfed down quickly - so make sure to save yourself one!
Pink Velvet Whoopie Pies
1/2 cup salted butter, partially melted
1 cup granulated sugar
2 eggs
3 tsp cake batter flavoring
pink food coloring
2 1/2 cups all-purpose flour
1 tbsp corn starch
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Frosting
1/2 cup salted butter, softened
3 cups powdered sugar
1/4 -1/3 cup heavy whipping cream
1 1/2 tsp clear vanilla extract
1/2 cup salted butter, partially melted
1 cup granulated sugar
2 eggs
3 tsp cake batter flavoring
pink food coloring
2 1/2 cups all-purpose flour
1 tbsp corn starch
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Frosting
1/2 cup salted butter, softened
3 cups powdered sugar
1/4 -1/3 cup heavy whipping cream
1 1/2 tsp clear vanilla extract
Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, sugar, eggs and cake batter flavoring – mixing until fluffy and combined.
Add the pink food coloring until you reach your desired color. Please note the color will get lighter when you add the dry ingredients.
Next, add the flour, corn starch, baking soda and salt. Begin mixing and as it combines, add in the buttermilk. You should have a thick batter.
Once fully combined, transfer the batter into a piping bag.
Pipe hearts onto the prepared baking sheet by starting at the bottom of the heart, piping up and down to the left and then up and down to the right to create the heart shape. Repeat until the pan is full. Make sure to leave enough space for the whoopie pies to spread as they bake. Repeat with remaining batter.
Bake at 350°F for 10-12 minutes. They will spread slightly, puff up, and will feel firm when tapped on the center when they are ready to come out.
Allow the hearts to cool completely on the pan.
Once cooled, make the frosting by first combining the butter and powdered sugar, one cup at a time, and adding a small amount of heavy whipping cream to bring together the mixture as needed.
Once all of the powdered sugar is incorporated, turn the mixer on low and slowly add in the remaining whipping cream and vanilla extract. Once added, use the wire whisk and turn the speed all the way up on high and whip until the frosting has thickened and holds a stiff peak.
Pipe the frosting in a heart shape into the center of the bottom of one heart cookie and then top with a matching heart to make the whoopie pie. Repeat until all whoopie pies are assembled.
Enjoy! Store in an air-tight container, in the fridge, for up to 4 days.
In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, sugar, eggs and cake batter flavoring – mixing until fluffy and combined.
Add the pink food coloring until you reach your desired color. Please note the color will get lighter when you add the dry ingredients.
Next, add the flour, corn starch, baking soda and salt. Begin mixing and as it combines, add in the buttermilk. You should have a thick batter.
Once fully combined, transfer the batter into a piping bag.
Pipe hearts onto the prepared baking sheet by starting at the bottom of the heart, piping up and down to the left and then up and down to the right to create the heart shape. Repeat until the pan is full. Make sure to leave enough space for the whoopie pies to spread as they bake. Repeat with remaining batter.
Bake at 350°F for 10-12 minutes. They will spread slightly, puff up, and will feel firm when tapped on the center when they are ready to come out.
Allow the hearts to cool completely on the pan.
Once cooled, make the frosting by first combining the butter and powdered sugar, one cup at a time, and adding a small amount of heavy whipping cream to bring together the mixture as needed.
Once all of the powdered sugar is incorporated, turn the mixer on low and slowly add in the remaining whipping cream and vanilla extract. Once added, use the wire whisk and turn the speed all the way up on high and whip until the frosting has thickened and holds a stiff peak.
Pipe the frosting in a heart shape into the center of the bottom of one heart cookie and then top with a matching heart to make the whoopie pie. Repeat until all whoopie pies are assembled.
Enjoy! Store in an air-tight container, in the fridge, for up to 4 days.
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