Kuchnia

funfetti whoopie pies (adapted from whoopie pies by sarah billingley and amy treadwell)

yield: ~18 mini whoopie pies, depending on size

ingredients

1 1/8 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
1/2 cup sugar
1 egg
1/4 cup + 1 tablespoon milk (i used vanilla soy milk)
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
3 tablespoons rainbow sprinkles
directions

preheat the oven to 375 degrees. line two baking sheets with parchment paper or a silpat liner. in a medium bowl, mix the flour, baking powder, and salt.
in the bowl of a stand mixer, beat the butter and sugar on medium high until fluffy. scrape down the sides and beat in the egg. in a small bowl, mix the milk, baking soda, and vinegar. with the mixer on low, slowly pour in half of the the milk mixture. add the vanilla and half of the flour mixture. blend on low for about 30 seconds, then add the other half of the milk and flour mixtures. beat on medium until fully combined, about one minute. fold in the sprinkles.
using a ziploc bag with the corner snipped off, pipe ~2 teaspoon mounds of batter onto prepared pans, leaving about an inch of space between each. bake for 8 minutes, or until the cookies are just beginning to turn golden brown on the bottoms. allow to cool on the pan for a minute, then remove and cool completely on a wire rack.
fluffy vanilla rainbow frosting

ingredients

3/4 cup marshmallow fluff
1/2 cup unsalted butter, softened to room temperature
~1 cup confectioner’s sugar
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons rainbow sprinkles
directions

beat the fluff and softened butter on high until fully incorporated, about 1 minute. add confectioner’s sugar to desired taste, starting with 1/2 cup and adding up to 1 cup. the frosting can be quite sweet so don’t add too much!
add the vanilla and pinch of salt; beat on high for 2 minutes. add the sprinkles and beat until incorporated, about 10 seconds.
with a pastry bag or knife, put a teaspoon of frosting on every other whoopie cookie. sandwich with a similar-sized whoopie cookie, then roll in sprinkles. store at room temperature.