Since the cake came out so expectantly bright I decided to make a very pale blue cotton candy buttercream. It’s a vanilla butter cream flavored with a LorAnn Cotton Candy vial. Sometimes these flavorings are hit and miss but this one was amazing. It was ever so subtle and didn’t over power the cake at all.
It is truly horrendous trying to take pictures at 7:45 in the morning. The sun is not quite fully up and gives everything a yellowish tinge.
Cotton Candy Funfetti Whoopie Pies
adapted from The Nonpareil Baker (makes 1 dozen whoopie pies)
2 sticks (226g) unsalted butter, at room temperature
1 1/2 tsp salt
2 tsp vanilla
1 tbs baking powder
1 1/2 cups sugar
4 1/2 cups plain flour
1 cup milk
1/2 cup sprinkles
1 batch of Vanilla Buttercream (1 Cotton Candy Flavoring dram stirred in at the end with the vanilla optional)
1. Pre-heat oven to 400 F/200 C and grease a whoopie pie tin or line a baking sheet with parchment paper. In a large bowl cream together butter, salt, vanilla, sugar and baking powder.
2. Add the eggs one at a time, beating after each addition. Add the flour alternating with the milk beginning and ending with the flour. Stir in the sprinkles.
3. Scoop or pipe the dough into the whoopie pie tin. Bake for 11 minutes (they should not be turning brown). Remove and let cool for 5 minutes before placing on a cooling rack.
4. Once cool sandwich with the cotton candy buttercream.