Patriotic Funfetti Whoopie Pies

29 Jun

4th of July Funfetti Whoopie Pies
I have had this recipe bookmarked for quite awhile now and just hadn’t found the perfect ocassion to make them yet. I stumbled across it when I was searching for 4th of July treats to feature and knew it would translate well to the red, white and blue color scheme. I mean, could these get any cuter? I think not.
4th of July Funfetti Whoopie Pies
I’m not usually a big marshmallow fan but man this frosting was ridiculous! It was just madness along with the fluffy, cake-like cookie. Just one is definitely an indulgence but it is well worth every bite!
4th of July Funfetti Whoopie Pies
Funfetti Whoopie Pies
recipe from Sweet Peas Kitchen

For the Whoopie Pies:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons vegetable shortening
3/4 cup sugar
1 large egg
White of 1 large egg
3/4 cup milk
1 teaspoon clear vanilla extract
1/3 cup sprinkles, plus more for garnish

For the Marshmallow Filling:

1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioners sugar
1 tablespoon clear vanilla extract

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugar until fluffy, about 3 minutes.  Add egg and egg white, and beat until incorporated.  Add half of flour mixture and half of milk to creamed mixture; beat at medium speed just until blended.  Add remaining half of flour, milk and vanilla; beat until blended. Fold in sprinkles.

4. Drop by heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 10 minutes.  Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.

5. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.

6. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

7. To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.

8. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.

9. Roll edges in sprinkles. Repeat until all cookies are used. Yields: 12 whoopie pies.

Recipe linked to Cast Party Wednesday and Full Plate Thursday.

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2 Responses to “Patriotic Funfetti Whoopie Pies”

Trackbacks/Pingbacks

  1. Memorial Day Roundup | Meg's Everyday Indulgence - May 24, 2013

    […] Cheesecake Filled Strawberries Patriotic Funfetti Whoopie Pies […]

  2. 4th of July Rice Krispie Cupcakes | Meg's Everyday Indulgence - June 28, 2013

    […] 3. Mix frosting with desired food coloring. Place into a piping bag fitted with a star tip. Pipe frosting onto rice krispies then top with sprinkles. Patriotic Funfetti Whoopie Pies […]

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