1 stick unsalted butter, room temperature (Buttercream Filling)
3-4 T. of heavy cream (Buttercream Filling)
1 tsp. vanilla extract and Pinch of salt (Buttercream Filling)
Instructions
Preheat oven to 375. Line two baking sheets with parchment paper or silicone baking sheet. Sift together the flour, baking powder, and salt onto a sheet of waxed paper.
In a bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 min. Add the eggs and the buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat for about 2 min. until completely combined. Stir in sprinkles. Using a spoon or ice cream scoop, drop about 1 T. of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 min. before transferring them to a rack to cool completely.
Classic Buttercream Filling- In a large bowl, beat together the powdered sugar and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.
Originally Submitted
9/14/2011
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