Stunning ones too! Whoopie pies will always make me think of my baker friend, Jennie. She shared a video on Facebook years ago of her then toddler asking for “More whoopie pies.” He was sounding out his words so beautifully because he really wanted whoopie pies! “Mo’ whoopie pies!” Whoopie pies also make me think of my friend, Matt, because one day we got up before dawn to drive to Vermont.. just to drive to Vermont. We had partied hard the night before (which in both of our cases just requires hardcore talking and staying up late while everyone else dabbles in other things) and I was so tired I could barely drive. I was 20-something, though. Nothing could stop me from driving to Vermont and seeing lots of cows.
I’ll be back to the blog late tonight or early tomorrow for Finish the Sentence Friday. That’s right. Finishing up my blog game strong! Oh, and there will be some awesome bug spray tips thrown in the mix too. For now, it’s all about the recipe:
Watermelon Whoopie Pies:
For the cakes:
1 stick butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
Pinch of salt
2/3 cup buttermilk
1 drop violet gel food coloring
3 drops red gel food coloring
3 drops Kelly green gel food coloring
Black frosting, for decorating
For the filling:
2 cups confectioners’ sugar
2 tbsp milk
1 sticks butter, softened
2 tsp vanilla extract
Yields: 8-10 whoopie pies
1 – Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2 – With an electric mixer, start beating your butter, sugar, egg and vanilla on medium speed. Gradually increase to high until creamy.
3 – In a medium-sized bowl, sift together all of your dry ingredients. In thirds, add them to your wet ingredients, alternating with the buttermilk.
4 – Once all of the ingredients are thoroughly combined, divide the batter into 2 bowls. Color each one – one bowl of batter will be the red and purple, the other green.
5 – Use frosting bags to pipe each colored batter onto your lined baking sheet, about 2 inches in diameter. Bake for 10 to 12 minutes and allow to cool completely on a wire rack.
6 – Prepare your buttercream by beating butter, sugar, milk and vanilla on medium speed. Gradually increase the speed to high. The buttercream is ready once it forms stiff peaks.
7 – Assemble by spreading the buttercream on the bottom of one green cake. Sandwich the buttercream by placing a pink cake on top. Decorate with black frosting by drawing out “watermelon seeds” on the pink side of the whoopie pie.