Side Pannel
Birthday Cake Whoopie Pies
Birthday Cake Whoopie Pies
- Recipe Submitted by maryjosh on 09/24/2016
Ingredients List
- Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup Land O Lakes® Butter, softened
- 2 large Land O Lakes® Eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2/3 cup buttermilk*
- 1 tablespoon multi-colored nonpareils
- Frosting
- 6 tablespoons milk
- 2 tablespoons all-purpose flour
- 1/2 cup Land O Lakes® Butter
- 1/2 cup sugar
Directions
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine 2 1/2 cups flour, baking powder and salt in bowl; set aside.
Combine 1 cup sugar and 1/2 cup butter in bowl; beat until creamy. Add eggs, vanilla and almond flavoring; beat until well mixed. Add half of flour mixture; beat until well mixed. Add buttermilk; beat until well mixed. Add remaining flour mixture; beat until well mixed. Stir in nonpareils just until mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 10-12 minutes or until tops spring back when lightly touched. Cool completely.
Combine milk and 2 tablespoons flour in 1-quart saucepan; beat with whisk until smooth. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.
Combine 1/2 cup butter and 1/2 cup sugar in bowl; beat at medium speed until creamy. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved.
Spread about 2 tablespoons frosting onto bottom of 1 cookie; top with another cookie, bottom-side down. Press together lightly. Roll frosted edges in additional nonpareils, if desired.
Combine 2 1/2 cups flour, baking powder and salt in bowl; set aside.
Combine 1 cup sugar and 1/2 cup butter in bowl; beat until creamy. Add eggs, vanilla and almond flavoring; beat until well mixed. Add half of flour mixture; beat until well mixed. Add buttermilk; beat until well mixed. Add remaining flour mixture; beat until well mixed. Stir in nonpareils just until mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 10-12 minutes or until tops spring back when lightly touched. Cool completely.
Combine milk and 2 tablespoons flour in 1-quart saucepan; beat with whisk until smooth. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.
Combine 1/2 cup butter and 1/2 cup sugar in bowl; beat at medium speed until creamy. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved.
Spread about 2 tablespoons frosting onto bottom of 1 cookie; top with another cookie, bottom-side down. Press together lightly. Roll frosted edges in additional nonpareils, if desired.
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