Whoopie Pie with strawberry cream as the filling. These cookies are perfect for Valentine’s Day.
One, two, three times a charm. That scenario definitely applies to these whoopie pies. I baked the first batch a week ago and they rose to where they could pass as a cupcake. Into the trash they went. Second batch was mimicked just like the first except just a little less batter. Also forgot to mention that I was trying to make a HEART whoopie pie with the first two attempts. I even cheated by using a heart baking tin made especially for whoopie pies. I failed again.
Third time I ditched the pan and went straight for plain circular shapes. If this didn’t work out I was doomed. I can only take a failed recipe for so long and then it starts messing with my head.
Into the oven they went and bam it worked. So I’m here to tell you that you don’t need a fancy whoopie pie pan, just a good ole’ cookie sheet.
For the middle I stuck with a classic strawberry cream filling even though I was tempted to use raspberries, but I had already done a raspberry vanilla bean cupcake. These whoopie pies would be perfect for your co-workers, neighbors, family or a school Valentine’s party.
Just remember if something fails at least give it three tries.
ENJOY ~ Meagan
Whoopie Pie with Strawberry Cream
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 cup buttermilk
- 6 whole strawberries
- 2 tablespoons water
- 1/2 teaspoon sugar
- 3/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon heavy cream
Instructions
Preheat oven to 350 degrees F. Add butter and sugars to a large mixing bowl. Beat for several minutes until light and fluffy. Add in the egg and vanilla. Slowly add in flour, cocoa, salt and baking soda. Then pour in the buttermilk. Beat on low until well mixed. Line a baking sheet with parchment paper and place 2 teaspoon size balls onto the paper. Place them about 1 inch apart. Bake for 9-10 minutes. Icing In a small pot add the first 3 ingredients. Cook on medium for 10 minutes or until strawberries are tender. Remove from heat and pour into blender. Pulse until fine consistency and then allow to cool for at least 15 minutes. Add butter, powdered sugar and heavy cream to the strawberry mixture and beat with a hand held mixer. Place in a piping bag and pipe a good amount onto one whoopie pie. Grab another one and place it on top creating a sandwich. Repeat until all whoopie pies are used.