This is one of those desserts I feel guilty just looking at. It's got everything you could ever want in a cookie (minus chocolate), and on top of that you get two for one because it's a whoopie pie! I've had the recipe bookmarked for a month or two now, but I was contemplating whether I wanted to make the filling. Not surprisingly, I opted to add the buttercream. Why I ever thought I'd be able to resist is beyond me.

I found this mini cake stand while browsing through the plates/cookware section of TJ Maxx the other day. It was sitting right next to a shelf of Kate Spade kitchenware (our TJ Maxx is a goldmine). I'm sure it's meant for a six-year-old girl's birthday party or something of the sort, but it was the last nudge I needed to finally make the whoopie pies. I gave myself a little pat on the back for resisting the Kate Spade items, and off I went with my pink polka-dotted stand.

I'll admit that these took me the better part of an afternoon to make. I made them in mini cookie sizes, so it took forever to get through all the dough. The cookies on their own are amazing. If you don't feel like making frosting, just stick with the cookies. No one will complain. That being said, if you're ok with using a total of four sticks of butter and spending a little more time on these, fill 'em up. My brother, who is not really a sweets person, said these were one of the best things I've made yet. My mom, not one to ever have more than one cookie in a sitting, had three over the course of a roadtrip drive (I chose not to mention to her that is basically six cookies).

Point is: funfetti never disappoints and these are amazing. Bring on the sprinkles. And the butter.

Funfetti Whoopie Pies
Recipe from Yammie's Noshery


Cookies:
2 sticks softened butter
1 1/4 cup sugar
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles
More sprinkles for rolling (I used the little round kind)

Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you're in a hurry, throw in in the freezer. I put it in a gallon ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375ยบ. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they're done. Sandwich cooled cookies together with filling if desired (recipe below).

Filling:

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.



 



28 comments

Ellen B Cookery said... @ June 13, 2012 at 8:36 AM

I love your cake plate! Don't think I could resist the Kate Spade cookware. The whoopie pies look irresistible!

Sarah said... @ June 14, 2012 at 2:50 PM

Thanks, Ellen! It was sheer willpower. Let's just hope the next time I go it's already been purchased because I'm not sure I could resist twice!

Lorraine Joy Alegria-Vizcarra said... @ June 18, 2012 at 4:50 PM

Those are adorable. I would eat the whole tray.

Charlotte Julienne said... @ June 20, 2012 at 6:07 AM

These are so cute and your photos are fantastic!

Adrienne Cobb said... @ June 20, 2012 at 7:15 AM

These are adorable! Is the cake flour a must? Can I use all AP flour ?

Sarah said... @ June 20, 2012 at 8:46 AM

I think in this particular recipe cake flour is much better (if only I knew the science behind it I could tell you why!). If you don't have it on hand you can quickly make it from AP flour. Here's a quick tutorial: http://www.food.com/recipe/how-to-make-cake-flour-424532

Sarah said... @ June 20, 2012 at 8:47 AM

It's difficult not to! I always find it harder to resist colorful food...I guess the sprinkles draw me in!

Sarah said... @ June 20, 2012 at 8:48 AM

Thanks, Charlotte! I love getting photography compliments because I'm still figuring out everything in that realm. That just made my morning!

Pauline said... @ June 20, 2012 at 9:14 AM

Funfetti such a great name this are fun, yum yum!

Anonymous said... @ June 20, 2012 at 10:10 AM

Cake flour has less protein than A/P flour. I'm thinking this would result in a softer cookie with the A/P flour maybe being there for a little more stability.

Norma said... @ June 20, 2012 at 10:17 AM

Also, if you go to your search engine and type in cake flour vs. a/p flour a King Arthur Flour response pops up. There is a great explanation there for this.

CJ - Food Stories said... @ June 20, 2012 at 10:55 AM

Congratulations on your foodbuzz top 9, today!

RavieNomNoms said... @ June 20, 2012 at 12:25 PM

Congrats on the Top 9! These are just TOO cute!

Torviewtoronto said... @ June 20, 2012 at 12:50 PM

looks wonderful

Foodie Stuntman said... @ June 20, 2012 at 1:12 PM

Congratulations on making the foodbuzz Top 9! Will the new cake stand make more appearances here?

Stephie @ Eat Your Heart Out said... @ June 20, 2012 at 2:31 PM

I legitimately can't decide which is cuter: the cookies themselves or that cake stand. Dying.

alyce culinary thymes said... @ June 20, 2012 at 6:19 PM

These are too cute.

Swathi Iyer said... @ June 20, 2012 at 8:40 PM

Looks beautiful. congrats on foodbuzz top 9

Anonymous said... @ June 25, 2012 at 2:05 PM

any susbstitute dor imitation butter flavor? hate to use anything imitation

Sarah said... @ June 28, 2012 at 4:16 PM

I know, it does seem a bit unnecessary--especially when there is more than enough real butter in there! Unfortunately I'm not sure what a good substitution would be. I think it'd probably taste fine with another tsp of vanilla extract instead.

Sarah said... @ June 28, 2012 at 4:18 PM

Hah! Love it. Sometimes you just have to go all out!

Sarah said... @ June 28, 2012 at 4:20 PM

Thank you! Let's hope I can find more times for pink cake stand guest appearances. I doubt that will be a problem, but the funfetti + polka dots might be the pinnacle!

Sarah said... @ June 28, 2012 at 4:21 PM

Thank you! Cute and amazinggg.

Sarah said... @ June 28, 2012 at 4:24 PM

Thanks for the description, Nora! The book Bakewise has all sorts of explanations for things like this, but I haven't had the chance to sit down and get them all straight yet.

Alessandra said... @ June 29, 2012 at 6:52 AM

These are so pretty, and I love the cake stand, great buy. I think I could manage to eat these even if I had to run a few miles afterwards :)

Christine said... @ September 5, 2012 at 7:20 AM

Your whoopie pies look so yummy and appealing! Would love to have some of those!!

Gloria Lara said... @ September 5, 2012 at 12:14 PM

Hey! I Can't wait to try them! I just have one question, one stick of butter how many butter is it? like in ounces or grams... I'm from Chile and here the butter is sell in grams. Thanks! :D

Sarah said... @ September 5, 2012 at 12:22 PM

Hi Gloria! There are 4 ounces in one stick of butter. I'm not sure how many grams, but hopefully the ounce measurement will do!

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