Fruity Pebbles Whoopie Pies
Dec 18, 2019 23:37:16 GMT -5
Post by maybetoday on Dec 18, 2019 23:37:16 GMT -5
FRUITY PEBBLES WHOOPIE PIES
yield: 16 whoopie pies prep time: 25 minutes cook time: 9 minutes total time: 34 minutes
Fruity Pebbles Whoopie Pies are a playful and fruity spin on a classic dessert. Marshmallow buttercream and Fruity Pebbles “sprinkles” make them irresistible.
INGREDIENTS
FOR THE WHOOPIE PIES:
1/2 cup butter flavored shortening
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup hot water
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup Fruity Pebbles, lightly crushed
FOR THE MARSHMALLOW BUTTERCREAM:
3/4 cup unsalted butter, room temperature
1 1/4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 7-ounce container marshmallow cream
FOR THE GARNISH
1/2 cup Fruity Pebbles, lightly crushed
INSTRUCTIONS
For the Whoopie Pies:
Preheat the oven to 400°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy.
Add in the egg, vanilla, buttermilk, and water and mix until the ingredients are fully incorporated.
In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the shortening mixture and mix until just combined. Use a rubber spatula to gently fold the Fruity Pebbles into the batter.
Use a medium cookie scoop (1.5 tablespoons) to drop batter onto prepared cookie sheets about 2 inches apart.
Bake for 8-9 minutes in the preheated oven.
Allow cakes to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
For the Marshmallow Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 3-4 minutes.
Turn the mixer down to low speed and gradually add in the powdered sugar until thoroughly combined. Turn the mixer back up to medium-high speed and mix for 5 minutes.
Add in the vanilla extract and marshmallow cream and beat an additional 2 minutes.
To Assemble the Whoopie Pies:
Spoon or pipe the buttercream onto the flat sides of half the cakes and top with remaining cakes.
Roll the sides of the whoopie pies into Fruity Pebbles to garnish
NOTES
The marshmallow buttercream will generously fill 16-18 whoopie pies. If you prefer less filling, I would recommend cutting the recipe in half.
To lightly crush the Fruity Pebbles, place them into a ziptop and gently crush the cereal pieces with your hands.
link
yield: 16 whoopie pies prep time: 25 minutes cook time: 9 minutes total time: 34 minutes
Fruity Pebbles Whoopie Pies are a playful and fruity spin on a classic dessert. Marshmallow buttercream and Fruity Pebbles “sprinkles” make them irresistible.
INGREDIENTS
FOR THE WHOOPIE PIES:
1/2 cup butter flavored shortening
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup hot water
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup Fruity Pebbles, lightly crushed
FOR THE MARSHMALLOW BUTTERCREAM:
3/4 cup unsalted butter, room temperature
1 1/4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 7-ounce container marshmallow cream
FOR THE GARNISH
1/2 cup Fruity Pebbles, lightly crushed
INSTRUCTIONS
For the Whoopie Pies:
Preheat the oven to 400°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy.
Add in the egg, vanilla, buttermilk, and water and mix until the ingredients are fully incorporated.
In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the shortening mixture and mix until just combined. Use a rubber spatula to gently fold the Fruity Pebbles into the batter.
Use a medium cookie scoop (1.5 tablespoons) to drop batter onto prepared cookie sheets about 2 inches apart.
Bake for 8-9 minutes in the preheated oven.
Allow cakes to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
For the Marshmallow Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 3-4 minutes.
Turn the mixer down to low speed and gradually add in the powdered sugar until thoroughly combined. Turn the mixer back up to medium-high speed and mix for 5 minutes.
Add in the vanilla extract and marshmallow cream and beat an additional 2 minutes.
To Assemble the Whoopie Pies:
Spoon or pipe the buttercream onto the flat sides of half the cakes and top with remaining cakes.
Roll the sides of the whoopie pies into Fruity Pebbles to garnish
NOTES
The marshmallow buttercream will generously fill 16-18 whoopie pies. If you prefer less filling, I would recommend cutting the recipe in half.
To lightly crush the Fruity Pebbles, place them into a ziptop and gently crush the cereal pieces with your hands.
link
