By Tracey
Vanilla Bean Whoopie Pies
from Whoopie Pies by Sarah Billingsley and Amy Treadwell
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 tablespoons milk, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
Directions:
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled – mine definitely did, but it came together when I added the flour).
Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined.
Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges.
Nutella Buttercream
from Handle the Heat
Ingredients:
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup confectioners’ sugar, sifted
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners’ sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.
Note: Yield will depend on the size of your cookie sandwiches – I halved the recipe and ended up with 12 sandwiches – my cookies were about 3 inches in diameter.
