These little desserts are so cute, they almost make the word “whoopie” acceptable to use. They bring back childhood memories with strawberry milk powder and rainbow sprinkles. No birthday party would be complete without these pretty treats. Recipe and image via Sprinkle Bakes.
For the cookies:
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 asNesquick 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
Preheat oven to 375 degrees.
Line two baking sheets with parchment paper
In a bowl whisk together flour, salt, and baking powder, set aside.
In the bowl of a stand mixer fitted with paddle attachment, combine vegetable shortening, strawberry milk powder and brown sugar. Mix until crumbly.
Add the egg and egg white, to the mixture and beat well, then add the heavy cream; mix until smooth.
In a small condiment cup, combine milk, baking soda and vinegar. Stir well, mixture will foam.
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.
Transfer mixture to a piping bag or a large zip-top sandwich bag with the corner snipped off.
Pipe batter into heaped 2″ rounds widely spaced on the baking sheet – about 6 cakes to a pan.
Bake for 7-10 minutes. Be careful not to over bake. Cakes are done when they just start to turn golden around the edges.
For the filling and decoration recipe, click here.
