This week I’m hoping to finally finish up my book manuscript. It’s been almost a year and 75 pounds of sugar, but I think I’m finally there. It has taken longer than expected, but I’ve never wanted anything to be so perfect. In truth, I don’t think it could ever be perfect enough.
With that said, I hope you’ll forgive this short post. Even with all the details I have to hem up, I could not let this week pass without sharing a recipe that I’ve recently developed and have fallen head over heels for.
Strawberry milk – I love you.
I re-wrote this recipe no less than 10 times before getting it right. With each fail, I came closer and closer to letting my strawberry milk whoopie pie dream slip away. But with each fail I learned something new. Perseverance does pay off, friends. Batch #10 (ok, 11) produced the softest, most delicious little strawberry sandwich cakes you can find.
Make them, and be joyful.
May cause spontaneous bursts of happiness and confetti throwing.
I’m just speaking from experience.
8/17/11 Edit: The strawberry milk powder content was changed from 1 cup to 3/4 cup. The pie shells are softer and fluffier with slightly less milk powder.
Strawberry Milk Whoopie Pies [ printable version ]
Yield: 30-40 whoopie pie shells
Make the shells:
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 tbsp. white vegetable shortening
3/4 cup powdered strawberry milk mix – such as Nesquick brand.
1/2 cup brown sugar
1 whole egg
1 egg white
1 cup heavy cream
2 tbsp milk
1 tsp. baking soda
1 tsp white vinegar
1. Preheat oven to 375 degrees.
2. Line two baking sheets with parchment paper
3. In a bowl whisk together flour, salt, and baking powder, set aside.
4. In the bowl of a stand mixer fitted with paddle attachment, combine vegetable shortening, strawberry milk powder and brown sugar. Mix until crumbly.
5. Add the egg and egg white, to the mixture and beat well, then add the heavy cream; mix until smooth.
6. In a small condiment cup, combine milk, baking soda and vinegar. Stir well, mixture will foam.
7. Pour baking soda mixture into the batter first and then pour flour mixture in on top. Mix on low speed until thick and combined. Scrape down sides and bottom of bowl and mix again until well combined.
8. Transfer mixture to a piping bag or a large zip-top sandwich bag with the corner snipped off.
9. Pipe batter into heaped 2″ rounds widely spaced on the baking sheet – about 6 cakes to a pan.
10. Bake for 7-10 minutes. Be careful not to over bake. Cakes are done when they just start to turn golden around the edges.
Fill the shells:
3 cups confectioners’ sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract.
1. Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
2. Beat on low speed until just combined, then whip at high speed until light and fluffy.
Note: Sweetened whipped cream is also a very good filling for these pies.
Decorate the shells :
2 tbsp. milk
1. Pour milk into a small bowl.
2. Add confectioners’ sugar a tablespoon at a time while whisking constantly until thickened to piping consistency.
3. Transfer to a piping bag fitted with a plain piping tip. I used Wilton #4.
4. Pour sprinkles on a plate and dip decorated cake top in the sprinkles, brushing the excess away – or sprinkle nonpareils over tops of cakes, letting the excess fall in the plate.