Lavender Whoopie Pies with Vanilla Frosting

I have always been intrigued by the fact that you can eat certain flowers.  Nasturtiums and pansies come to mind.  Earlier this year, I made lilac sugar and cookies using the flavored sugar. I love using the flowers in my garden in different ways.  Today, I made lavender whoopie pies with the lavender right outside my back door.  Just a note, you can’t eat just any flower.  Some can make you terribly ill.  If you want to try eating or cooking with flowers, please check out this edible flowers chart.  But please, don’t eat any flower if it has had chemicals applied to it in the gardening process.

Jumping right into the whoopie pie creation now.  I adapted the recipe from Cooking Classy. THANK YOU, JACLYN!  This whoopie pie has moved its way up to my second favorite.  Sorry, nothing beats chocolate in my book! 

INGREDIENTS

WHOOPIE PIE SHELLS

½ cup plain Greek yogurt

¼ cup milk

4 tsp dried lavender flowers

1 tsp vanilla extract

2 ¼ cups all purpose flower

1 ¼ tsp baking powder

¼ tsp baking soda

½ tsp salt

¼ cup butter, softened

¼ cup vegetable oil

1 cup granulated sugar

2 large eggs

Wilton food coloring, rose and violet

FROSTING

1 cup butter, softened

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp milk approx.

INSTRUCTIONS

  1. Preheat oven to 350 degrees.  In a blender, combine yogurt, milk, dried lavender, and vanilla.  Blend for around 1 minute, scraping the sides as needed.  Pour the mixture through a fine mesh strainer into a bowl, you don’t want lavender pieces in your cookie.  The oils from the lavender are released while blending.  Set aside. (Note – I used only about 1 ½ to 2 tsp lavender as I didn’t want the taste to be overwhelming.  The 2 tsp only provided a hint of lavender to the mix so feel free to play with amounts depending on how much lavender flavor you like.)
  2. In a stand mixer or using a hand mixer, whip the butter, oil and sugar on medium until fluffy, about two minutes.  Blend in the eggs one at a time.  Add in the food coloring.  I used four parts pink and 1 part violet.  I just scooped some coloring gel into a dish with a knife in those fractions.  The total amount of gel equaled approximately 1 tsp in total.  Don’t go overboard with your coloring.
  3. Mix the flour, baking powder, baking soda, and salt together and add alternately with the milk mixture to the mixer bowl.
  4. Put the batter in a piping bag and fit with a ¼ inch to ½ inch round tip.  I used a Wilton #12.  Pipe 1 ¾ inch circles onto a cookie tray that has parchment paper on it.  (Note from Jaclyn which I followed: “hold the piping tip about ½ inch from baking sheet and pipe the batter out allowing it to spread outward while slowly moving the piping bag up.”) Note from me, don’t make larger than the 1 ¾ inch circle she suggests as they spread.  Leave about 2 inches apart on the cookie sheet.
  5. Bake in oven for approximately 6-8 minutes and put on cooling rack.
  6. While waiting for cookies to cool, mix the vanilla frosting.  In a clean bowl, whip the butter on medium-high speed until very fluffy,  about 6 minutes.  Add in the powdered sugar, vanilla extract and the milk on low speed until blended.  Then increase the speed to medium and beat until light and fluffy.  If not the right consistency, add either more powdered sugar or milk depending on if it needs to be thicker or thinner.
  7. Spread the frosting on one whoopie pie shell and top with another approximately the same size.

These were so delicious that it became my lunch the day I was making them.  Not a very healthy lunch, but a darn good tasting one!!

Do you have any favorite recipes using edible flowers?  Let me know in the comment section.

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