This Lavender Whoopie Pie with Vanilla Bean Frosting recipe and photos comes to us from Jaclyn at CookingClassy.com. Below you will find the ingredients for both the cookies and the vanilla bean frosting.
We think you will love these soft and fluffy lavender cookies with vanilla bean frosting. Lavender is definitely a bold flavor, and we don’t think our description would do it proper justice. With that being said you will just have to try these Whoopie Pies for yourself! Trust us, the flavor is to die for.
Follow this recipe and in less than an hour, you will have 14 delicious cookies to share with family and friends!
Serves
14 cookies
Equipment
- Measuring Spoons
- Measuring Cups
- Blender or food processor
- Strainer
- Mixing bowl(s)
- Electric or Hand mixer
Prep Time
40 mins
Cook Time
16 min
Ingredients:
1/2 cup Plain Greek Yogurt
1/4 cup Milk
4 tsp Lavender Flowers, dried
1 tsp Vanilla Extract
2 1/4 cups All-Purpose-Flour
1 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/4 cup Butter, softened
1/4 cup Vegetable Oil
1 cup Granulated Sugar
2 Large Eggs
Red + Blue Food Coloring is optional (They still taste like Lavender Whoopie Pie even if they aren’t purple!)
Vanilla Bean Frosting:
1 cup Butter, softened
Seeds of 1 Vanilla Bean
3 cups Powdered Sugar
1 tsp Vanilla Extract
2 1/2 – 3 tbsp Milk
2 tbsp Heavy Cream
Instructions
- Directions:
Preheat oven to 350 degrees. In a food processor or blender, combine greek yogurt, milk, dried lavender, and vanilla and blend for 1 minute, scraping down sides and lid of food processor once during blending. Pour mixture through a fine-mesh strainer into a bowl while using a spatula to press and rub lavender against the strainer to release oils (also scrape out any excess from the food processor – get all of it). Set aside and allow to rest.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds. In a separate mixing bowl, using an electric hand mixer whip together butter, oil and sugar on medium-high speed until pale and fluffy, about 2 minutes. Blend in eggs one at a time, adding in food coloring with second egg if using (I used about 30 drops blue and a little less red). Add in flour mixture in three separate batches alternating with half of the milk mixture, beginning and ending with flour mixture and mixing on low-speed just until combined after each addition.
Transfer batter into a piping bag fitted with a 1/4-inch or 1/2-inch round tip and pipe cookies onto a Silpat or parchment paper-lined baking sheet into 1 3/4-inch round (I did this by holding the piping tip about 1/2-inch from the baking sheet and piping the batter out allowing it to spread outward while slowly moving the piping bag up – similar to piping a meringue cookie without so much tip on top), spacing cookies 2 inches apart. Bake in preheated oven for about 6 – 8 minutes. Remove from oven and immediately transfer cookies to a cooling rack. Allow them to cool completely then spread Vanilla Bean Frosting on the bottom of one cookie and sandwich to the bottom of another cookie. Store in an airtight container.
- For the Vanilla Bean Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 6 – 7 minutes, frequently scraping down the sides and bottom of the bowl. Add in powdered sugar, milk, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides and bottom of the bowl.
