Description
These delightful Easter Whoopie Pies feature soft, pastel-colored cake cookies sandwiched with creamy vanilla frosting. Perfect for spring celebrations, their light and fluffy texture combined with festive sprinkles makes them a charming treat for all ages.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup whole milk
- Pastel food coloring (pink, blue, yellow, or purple)
For the Frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for desired consistency)
- Pastel sprinkles (for decorating)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure easy release and even baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring they are evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and whole milk. Mix until just combined to avoid overworking the batter.
- Color the Batter: Divide the batter evenly into 3-4 bowls and add different pastel food coloring to each. Stir gently to evenly distribute the color.
- Scoop Batter onto Baking Sheet: Using a cookie scoop or spoon, drop tablespoon-sized dollops of each colored batter onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cakes for 8-10 minutes, or until edges are set and a toothpick inserted in the center comes out clean, indicating they’re fully baked.
- Cool Cakes: Allow the cakes to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth frosting base.
- Add Flavor and Cream: Mix in the vanilla extract and heavy cream, beating until the frosting reaches a smooth, creamy consistency. Adjust cream quantity as needed.
- Color the Frosting: Optionally divide the frosting into small bowls and tint each with pastel food coloring to match the cakes, enhancing the festive theme.
- Assemble Whoopie Pies: Pipe or spread the frosting onto the flat side of one cake, then sandwich it with another cake of the same color to create a sandwich-style treat.
- Decorate: Gently press the two cakes together and roll the edges in pastel sprinkles for added decoration and texture.
- Serve or Chill: Enjoy the whoopie pies immediately or refrigerate for 30 minutes to allow the filling to set and enhance flavor melding.
Notes
- Ensure that the butter is softened (but not melted) for both the cake batter and frosting for best texture.
- Do not overmix the batter once the dry ingredients are added to keep the cakes tender.
- Use a cookie scoop for uniform cake sizes and even baking.
- Pastel food coloring and sprinkles can be adjusted according to your preference to match your Easter theme.
- Storing whoopie pies in an airtight container in the refrigerator will keep them fresh for up to 3 days.
