The Baking Coach: Red, White & Blue Whoopie Pies

By
Lisa Basini
-
492

Yield: 15–17 Whoopie Pies | Baking Temperature: 350°F | Baking Time: 15 minutes

THIS IS WHAT YOU NEED

For the cakes:

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon table salt
  • 1½ sticks unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • Red food dye
  • Blue food dye

Buttercream Filling

  • 1 stick unsalted butter
  • 2 cups confectioners’ sugar
  • ½ teaspoon vanilla
  • 1 teaspoon water

 

THIS IS WHAT YOU DO

  1. Preheat your oven to 350°F. Line two cookie sheets with parchment paper or grease them.
  2. In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer on a medium-low setting, cream the butter and sugar together until combined. Beat in the egg and vanilla. Slowly add the flour mixture until a dough forms. Divide the dough evenly into two portions and color each with 3 drops of food dye, or until you reach your desired shade. If the dough is sticky, place it in the refrigerator until firm enough to handle, about 1 hour.
  4. Using your hands, roll the cookie dough into 1½-inch balls (about the size of a walnut). Place the cookies on the prepared cookie sheets about 2 inches apart. Press down gently with your hand to flatten slightly.
  5. Bake for 15 minutes, or until lightly golden brown at the edges. Cool for 5 minutes before transferring to a wire rack to cool completely.
  6. Prepare the filling: Beat the butter until smooth, then slowly add the confectioners’ sugar. Add the vanilla and water, then mix on high speed until fluffy.
  7. Turn one cookie upside down and place a spoonful of frosting on top. Place another cookie on top, right side up. Repeat with the remaining cookies.

Store in an airtight container in the refrigerator.

 

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