There's another side to Valentine's Day that some of us forget when we're shopping for racy red lingerie: it can be a sweetly innocent day when we celebrate our love for our children, moms, dads, and good friends. These gorgeous Strawberry Milk Whoopie Pies make us feel like kids again -- there's something so wholesome about them. While whipping these up, you'll feel like you're making V-Day cards out of construction paper and crayons again.
And everyone in your life -- from your smallest tot to the lover who will also appreciate your lingerie -- will feel the love when you present these little beauties to them.
I'm not going to lie: I was completely intimidated by the recipe for these Strawberry Milk Whoopie Pies at first. It involves a few more steps than I'm used to taking in the kitchen -- first you have to make the shells, then the filling, and then decorate your creation with sprinkles. But stick with it -- these are totally worth it. This recipe yields 30-40 whoopie pie shells, so adjust your measurements accordingly.
Strawberry Milk Whoopie Pies
Make the shells:
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 as Nesquik 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.
Fill the shells:
3 cups confectioners' sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract.
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
Beat on low speed until just combined, then whip at high speed until light and fluffy.
Note: Sweetened whipped cream is also a very good filling for these pies.
Decorate the shells:
2 tbsp. milk
Pour milk into a small bowl.
Add confectioners' sugar a tablespoon at a time while whisking constantly until thickened to piping consistency.
Transfer to a piping bag fitted with a plain piping tip.
Pour sprinkles on a plate and dip decorated cake top in the sprinkles, brushing the excess away -- or sprinkle nonpareils over tops of cakes, letting the excess fall in the plate.
Image via Kai Schwabe/Westend61/Corbis