Whoopie Pies-Week 3

This week I chose to go with whoopie pies. It is my son, Blake's, birthday so these were perfect for today. There are so many ways you can make them. I have made them before a while back, but wanted to go with a "cake" flavor this time around. You can definitely make these festive using Christmas sprinkles or color the batter. The filling possibilities are endless as well.

So, here we are at week 3, leaving 9 more to go!! There are over 50 cookie bakers, so that is alot of cookies each week! I don't think that any of us will have any trouble making our trays for this year!

Birthday Cake Whoopie Pies

For the cookies:

8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk


Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla. In a medium bowl combine the flour, baking powder, and salt; whisk to combine. With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.

Using a cookie scoop, scoop your batter and place an inch or two apart. Bake 8-10 minutes, until the cookies are set (they should not brown.) Transfer to a wire rack to cool completely. Repeat with any remaining batter as necessary.

Buttercream:
1 sticks of butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
2 Tbsp milk

Cream the butter and vanilla together, gradually add the powdered sugar and milk until you get the consistency you want. Add more as needed.

Chocolate Buttercream: Use the above recipe and add 4 heaping Tbsp.

Week 3 Twelve Weeks of Christmas: