Strawberry Whoopie Pies with Strawberry Marshmallow Buttercream
Makes: 19 whoopie pies Prep time : 45 minutes Bake time : 9-11 minutes
Ingredients
Whoopie Pie
1 cup chopped strawberries with the liquid drained off. ( I used the food processor and pulsed it a few times, then let them sit in a strainer for a few minutes.)
2 cups Dixie Crystals Light Brown Sugar
2/3 cup canola oil
1/2 teaspoon Nielsen-Massey pure vanilla extract
1 teaspoon natural red food coloring, (optional)
1/2 cup full fat sour cream
2 eggs
3 and 1/2 cups all purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Strawberry buttercream
1 cup unsalted butter, softened
12 ounces marshmallow cream
1 and 1/2 teaspoons Nielsen-Massey vanilla extract
1/2 cup chopped and drained strawberries
5 and 1/2 cups Dixie Crystals confectioners sugar
1/8 teaspoon salt
1 teaspoon salt
Directions
Preheat your oven to 350 degrees. Line 4 baking sheets with parchment paper or silicone mats. Set them aside.
Pulse about 2 pounds of clean, hulled strawberries in your food processor about 5-7 times until small pieces form. (see my photo above).
Place them in a colander and let the juice drain off for several minutes.
In a large mixing bowl, place the brown sugar, oil, vanilla, eggs, sour cream and 1 cup of the strawberries and food coloring, if you are using it. Mix by hand until combined.
Add in the baking soda, baking powder, salt, and flour.
Mix by hand until everything is combined. Be careful not to over mix.
Chill the batter in the fridge for about 30 minutes.
Scoop the batter using a small ice cream scoop onto your prepared pans. Only place 8 scoops per pan because the whoopies will spread quite a bit.
Bake the whoopies for 9-11 minutes, or until they feel done when you touch the top.
Prepare the buttercream
Strawberry buttercream
In your stand mixer, whip together the butter, marshmallow, vanilla and 1/2 cup of chopped strawberries.
Add in the salt and confectioners sugar, one cup at a time.
The buttercream will be a bit loose, but let it stand for a bit to set up.
With a small offset spatula, place about a heaping tablespoon of buttercream on top of the underside of half of the whoopies.
Let them stand for a bit so they can set up before putting the other half on.
Place in airtight containers lined with wax paper because they are so moist that they will stick to the bottom.
They can be frozen for up to a month, as well.
Enjoy!! xo