FUNFETTI WHOOPIE PIES

FUNFETTI WHOOPIE PIES

Funfetti Whoopie Pies – tender and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a hand-held model of a cupcake, additionally known as a whoopie pie. the appropriate cookie that children and adults will each experience!

Welcome to June, men! As I do at the beginning of each month, i've a brand-spanking new cookie recipe for you guys. The cookie recipe from ultimate month became a success. but i have a sense this month’s recipe goes to excite you even more. I need to admit, its been a bit bit of a war to assume up new cookie recipe every month this is each unique and truely excellent. due to the fact, obviously, you men deserve not anything much less than amazing.

For this month, instead of proportion a recipe that changed into in my standard repertoire, I idea up a totally new recipe that I hadn’t yet attempted. And i am pretty damn happy with it! It came out higher than I could have ever imagined and, as a result, i was consuming them all day long till they were gone. No sharing those cookies with my husband’s coworkers – this CPA changed into going to have no issues doing away with them on her very own.

INGREDIENTS :

• 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)
• 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 :

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats. Set aside.
2. 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.
3. Add eggs, one at a time, until completely combined. Scrap the sides of the bowl to help the ingredients combine.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Serve whoopie pies immediately or store for up to 2 days.