Vanilla Whoopie Pies with Orange Blossom Water Buttercream

3.14, the rounded version of the incredibly long number known as “pi” in mathematical circles, has come to be celebrated in a much-less scientific method–through pie. And why not? Since pi represents the ratio of circumference to diameter, it seems only natural that a circular dessert would become the poster child for the holiday.

This is a big deal in the blogging world. Not only have many bloggers chosen on their own to show their appreciation for this irrational number (or maybe we’re the irrational ones?), but serious eats has a contest inspired by the day. The grand prize? An iPad 2 engraved with the first 314 digits of pi on the back. Woot!

In my usual fashion, I immediately had a great idea when I learned of the contest two weeks ago–and then promptly forgot about it, getting wrapped up instead in daily life. When I awoke this morning, I realized I flubbed up–I was not prepared. AND my sister was in the hospital trying to push a baby out (more circumferences to deal with–ha!), so I was a bit pre-occupied. Still, as soon as I got home from school, I got right to work. Never mind making dinner or cleaning up the house. Nope, all I could do was work on my own entry for Pi Day.

And here it is: 3.14 Vanilla Whoopie Pies with Orange Blossom Water Buttercream. I couldn’t resist being just a little bit different about it. 🙂

The recipes came from Whoopie Pies : Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes. If you haven’t delved into whoopie pies before, it’s a great resource. These ladies give you a variety of whoopies and fillings independently in the book so you can pair them up as you choose (with a guideline for some ideas, in case you get stuck). Sure, they’re not the traditional Amish or Maine sort, but there’s nothing that says whoopie pies can’t be adapted. I have no complaints!

Happy Pi Day!

 

Vanilla Whoopies
adapted from Whoopie Pies : Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes

• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 4 Tbsp unsalted butter, softened
• 4 Tbsp Spectrum organic shortening (non-hydrogenated)
• 1/2 cup evaporated cane juice
• 1/2 cup lightly packed brown sugar
• 2 large eggs, at room temperature
• 1/2 cup buttermilk
• 1 vanilla bean, scraped into the buttermilk to sit until combined
• 2 Tbsp heavy cream
• 1 tsp baking soda
• 1 tsp white vinegar

Preheat the oven to 375 degrees Fahrenheit.

In a medium mixing bowl, mix together the flour, baking powder, and salt.

In the bowl of a stand mixer, beat together the butter, shortening, and both sugars with the paddle attachment until light and creamy. Add the eggs, one at a time, and then the buttermilk with the vanilla bean scrapings. Beat until fully incorporated.

In a liquid measuring cup, mix together the cream, baking soda, and vinegar. Add the milk mixture to the wet ingredients with the flour mixture and beat on low until fully incorporated.

Using a cookie scoop, drop batter onto baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until the cakes begin to brown. Remove from oven and let cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Orange Blossom Water Buttercream
adapted from Whoopie Pies : Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes

• 2 cups confectioners’ sugar
• 4 Tbsp unsalted butter, softened
• 3 Tbsp heavy cream
• 1 tsp orange blossom water
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt

In the bowl of a stand mixer, beat together the confectioners’ sugar and butter with the paddle attachment until the mixture is crumbly, about 1 minute. Add the heavy cream, orange blossom water, vanilla extract, and salt, then beat on high until smooth and creamy, about 3 minutes.

To assemble: Take a whoopie and spread buttercream on the flat side. Apply the flat side of another whoopie to the frosted whoopie and press together gently. These can be stored for a few days in a cool place or frozen for a few months, if individually wrapped and then put in a zip top freezer bag.