(Recipe adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell)

Vanilla Whoopie Pie Recipe:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract or the seeds from a vanilla bean

Preheat oven to 375 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together.

In the bowl of a mixer with the paddle, beat the butter, shortening and both sugars on medium speed until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.

Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low, add the milk mixture to the batter along with the flour mixture. Beat just until everything is combined. Add the vanilla and beat on medium for 2 minutes, until completely combined.

Using a piping bag pip 2″ rounds onto parchment paper, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 10 minutes (start to check at 7 minutes) , or until they are set and just beginning to brown. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Must be completely cooled to decorate.

Bake at 350 degree oven for approximately 10 – 15 minutes use a toothpick to check doneness.

My buttercream recipe: http://youtu.be/qQSvnkIgQes

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