I have
never made whoopie pies before, but saw these on Pinterest and wanted to try
them out for Valentine’s Day.
The recipe
I found called for a box of strawberry cake mix. You can get almost anything
you want…at any hour…in NYC, with the exception of certain grocery store items.
Our grocery stores are small and do not carry the immense variety you see in
the suburbs. As there was no strawberry cake mix, I decided to use fresh
strawberries in the recipe.
The batter
smells delicious when you use fresh strawberries! I did not add any food
coloring to these—the subtle pink is all from the strawberries.
I used
only egg whites, as I wanted the batter to be really white to showcase the pink
of the strawberries.
|
Alex loves
helping stir.
|
Once I scooped out the batter, I used the spoon to try and make them more uniform circles. |
Ooops! He
got a little overzealous—I guess this batch will just be for us.
|
Enjoying
the fruits of his labor.
|
These have
a very subtle strawberry taste.
|
Andy said
these are one of his favorite cookies of all times. I will definitely be making
these again!
INGREDIENTS
– COOKIE PORTION
1 box of white
cake mix
4 egg
whites
1/4 cup of
vegetable oil (I use olive oil in almost everything I do)
1
tablespoon of water
10 fresh
strawberries, washed, hulled and pureed (I used my Cuisinart to do this)
INGREDIENTS
– FILLING
2 sticks
of butter, softened
3 ½ cups
of powdered sugar
1
tablespoon of almond extract
DIRECTIONS
- Preheat oven to 400 degrees.
- In a large bowl, combine cake mix, eggs, water and oil. Stir/whip together until smooth.
- Line your cookie sheets with parchment paper (or spray them) and then use a tablespoon to scoop out onto the sheet.
- Bake for seven minutes, transfer to a wire rack and cool.
- For the icing, whip together butter, sugar, and almond extract until light and fluffy.
- Put icing on the bottom part of the cookie, top with another, similar shaped cookie. I used a pastry bag to pipe the frosting on the cookies, but you can just as easily use a knife.
My Pinterest image. |
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