Hello friends. To those of you who celebrate, I hope you had a wonderful Easter. I’m currently enjoying a cup of coffee and leftover Italian anise cookies from yesterday’s celebration.
I love holidays for two reasons: 1) You get to spend the whole day with family and 2) you can eat anything you want without worrying about the calories or feeling guilty.
I might of gone a little overboard on number 2. There were jelly beans, dark chocolate bars, italian cookies, pineapple upside down muffins, homemade oreo ice cream cake. I mean how do you say no to any of those things?
We started Easter Sunday by attending church with my family. James and I brought out the blue blazers for this occasion!
Then we headed to my parents house for a light brunch. How pretty is this table? My mom doesn’t miss a beat!
I’m sorry I couldn’t wait to take a bite of this delicious pineapple upside down mufffin. Wait, I’m not sorry.
Brunch was followed by even more eating at my grandparents house. There was a whole spread of homemade italian goods – rolls, wedding soup, ravioli. We really stuffed ourselves good.
While all of these events were absolutely wonderful – you can’t go wrong with food and family, I mean family and food – I also had to celebrate Easter in my own kitchen. I couldn’t think of any better way than to whip up a batch of vanilla whoopie pies. OH. MY. GOSH. You guys, these whoopie pies were so moist, so creamy, so good. They were like bites of fluffy heaven, with a little sprinkle crunch ( you know how I can’t resist that crunch 😉 ).
The best part is they were super easy to make with this fantastic whoopie pie pan:
It’s kind of like a muffin tin, but each hole is much more shallow. Using a pan like this one ensures that all of the whoopie pies are the same size, so that you can easily match them up and fill them without creating a giant mess. Don’t worry if you don’t have one of these (although, I highly recommend one if baking is a love of yours). You can spoon your dough onto a regular baking sheet to create the pies – you’ll just have to be extra careful that you’re making them all relatively the same size.
As always I recommend adding your own personal touch to these – use your favorite color sprinkle, dust them with some cocoa powder, or even add a little liquor to the butter cream. Any way you choose to make them, I’m sure they’ll be delicious!
- 3 egg yolks
- 3/4 c sugar
- 1 1/2 c flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 T unsalted butter, softened
- 2/3 c almond milk
- 1 tsp vanilla
- 10 T unsalted butter, softened
- 1 1/4 c powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 1 T heavy cream
- Preheat the oven to 350 degrees.
- Beat egg yolks and sugar in a small bowl until the mixture is fluffy.
- In a separate bowl, combine flour, baking powder and salt. Cut in butter until the mixture resembles a course meal.
- Beat sugar and egg mixture into the dry ingredients.
- Add milk and vanilla and mix well.
- If you have a whoopie pie pan, now's the time to use it! If not, use a tablespoon to drop mounds of dough on a baking sheet. Keep at least two inches of space between each mound. Lightly pat the tops of the cakes to flatten and even them out.
- Bake for 8 to 10 minutes.
- Remove from oven and allow to cool for a few minutes. Then transfer to a cooling rack.
- In a large bowl, beat butter until smooth.
- Add powdered sugar and salt, and beat until smooth.
- Mix in vanilla and heavy cream.
- Once the whoopie pies have cooled completely, spread some filling onto the flat side of one whoopie. Then place another whoopie (flat side) on top to create a sandwich.
- Now, decorate as you see fit! Sprinkles add a nice touch of color, a hint of more sweetness and a little crunch.