Friday, April 13, 2012

Funfetti Whoopie Pies


 
 I'm the kind of person who hates making decisions. I know, you're really super surprised cause I'm such a control-freak. You would think it would be hard to be controlling if you don't even know what the heck you want. But you would be wrong.


See, the secret is, bossy people just want you to think they have it all figured out, but in reality, you are just one of their decision making pawns. For example, when I say, "Go get me a drink of water, slave!", it's not only because I'm lazy and make my siblings wait on me hand and foot (which may or may not be true), but it's also because I don't want to go through the trauma of deciding which cup to use.

Another example of my aversion to decision making is manifested in the making these cookies. They seem straight forward enough in the beginning.



It all starts with some of the tastiest sugar cookie dough you will ever eat, flecked with some purty, little sprinkles. Innocent enough.

While they're baking, you can make some creamy, smooth, not-too-sweet, perfectly buttery frosting if you feel like it.


Um, in what mood would you not feel like it?

 But here's where the trouble begins. Do you leave them plain, in their simple, chewy perfection?


Or is a gob of frosting more your style?


Big sprinkles?


Or little sprinkles?


Baby bite size?


 Or Yammie-bite size?

 See, this is where you come into play. You, my little pawns, must make these decisions for me. But don't worry. There are no wrong decisions. Whatever you do, these will be wonderful.

Now, there are two secrets to recreating the Funfetti cake batter flavor from scratch.

1. Cake flour. It's much finer than regular flour which makes the cookies really chewy. Also, it just tastes like cake.

2. Imitation butter flavor. Because a little extra butter never hurt anyone.

Good luck.



Funfetti Whoopie Pies

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 (I used the long kind)
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.


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