Fourth of July Whoopie Pies

• 2 1/4 cups of all purpose flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 4 Tablespoons of unsalted butter at room temperature
• 4 Tablespoons of vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs at room temperature
• 1/2 cup of buttermilk
• 2 Tablespoons of milk
• 1 teaspoon of baking soda
• 1 teaspoon of white vinegar
• 1 teaspoon of vanilla extract
• Red icing coloring
• Blue icing coloring

• FOR THE FROSTING
• 2 1/2 cups
• 2 sticks of butter at room temp
• 3-4 cups of powdered sugar, sifted
• 1 Tablespoon of vanilla extract
• 2 Tablespoons of milk

1. Preheat the oven to 375 degrees and line a baking tray with a Silpat mat or parchment paper.
2. In a bowl mix together the flour, baking powder and salt, set aside.
3. Beat the butter, shortening and both sugars in a mixer at high speed until light and fluffy.
4. Scrape the sides of the bowl down and add the eggs and butter milk, mix until blended.In a small bowl combine the milk, baking soda, vinegar and vanilla.
5. Add half of the flour mixture to the egg batter and beat gently until mixed through.
6. Add the milk mixture and then the rest of the flour to the mixer.
7. Mix until combined but don't over mix.
8. Once the batter is mixed, separate it into two bowls with roughly the same amounts, add your red icing color to one bowl and mix thoroughly with a spatula, adding more color if you think it needs it .
9. Repeat with the other bowl adding the blue coloring.
10. Once the batters are ready and using a piping bag with a plain nozzle, pipe the batter onto the tray.
11. The whoopies should be about 1 1/2 inches in diameter.
12. Place them in the oven for about 10 minutes.
13. Take them from the oven and let rest for another 5 minutes, when cool transfer to a wire rack.
14. Repeat with all of the batter until it's been used up.
15. Once the whoopie halves are cool, you can fill them with the cream (recipe below).
16. Pipe a blob of cream onto a red half and top with a blue half gently pushing down until the cream gets to the edge of the whoopie.
17. Sprinkle with some red and blue sprinkles and dust with powdered sugar.
18. Best served at room temperature and these whoopies will stay fresh for up to 3 days in a sealed container in the fridge.

For the frosting:

1. Beat the butter for two minutes.
2. Add half of the powdered sugar and mix on slow speed for another two minutes.
3. Scrape the bowl down and add the rest of the powdered sugar along with the vanilla.
4. Beat at low speed until the sugar has been incorporated, add the milk and then switch to high speed.
5. Beat until light and fluffy.
6. Use at room temp and can be stored in the fridge in a sealed container for up to 2 weeks.