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Strawberry Milk Whoopie Pies Recipe

These pretty pink pies are full of strawberry flavor. Use gold or silver sanding sugar in place of the multicolor nonpareils for a fancy presentation.

Heather Baird, SprinkleBakes

Yield: 30-40 whoopie pie shells

Ingredients

For the Whoopie Pie Shells:

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons white vegetable shortening
3/4 cup powdered strawberry milk mix, such as Nesquik brand
1/2 cup brown sugar
1 whole egg
1 egg white
1 cup heavy cream
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar

For the Filling:

3 cups confectioners' sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract

For the Decorative Icing:

2 tablespoons milk
Confectioners' sugar
Sprinkles

Directions

For the Whoopie Pie Shells:

1. Preheat oven to 375 degrees F.

2. Line two baking sheets with parchment paper

3. 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 (Image 1).

10. Bake for 7-10 minutes. Be careful not to overbake. Cakes are done when they just start to turn golden around the edges (Image 2).

For the Filling:

1. Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.

2. Beat on low speed until just combined, and then whip at high speed until light and fluffy.

Note: Sweetened whipped cream is also a very good filling for these pies.

For the Decorative Icing:

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 icing to a piping bag fitted with a plain piping tip, like Wilton #4. Decorate the tops of whoopie pies with spirals, zigzags or design of your choice.

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 on the plate.

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