Decorating eggs is a great way to get in a springtime frame of mind. These egg-shaped whoopie pies are just as brightly colored as their hard-boiled counterparts. The sponge pie shells are filled with light, fluffy marshmallow buttercream, which perfectly suits the lightness of the season. Serve them up in unused egg cartons or nestled in a basket of grass. They’re a perfect ending to a springtime brunch or afternoon tea.
You Will Need:
1/3 cup vegetable oil
1 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Gel food coloring (I used Wilton brand rose, violet and leaf green)
Preheat your oven to 350° Fahrenheit. Line two or three baking sheets with parchment paper and set aside. Combine egg and vegetable oil in a large bowl (or the bowl of a stand mixer) and beat until well incorporated.
Gradually add sugar and beat on medium speed until mixture has lightened in color.
In a separate medium-sized bowl, whisk together the flour, baking soda and salt. Add the flour and 3/4 cup milk alternately to the egg mixture, beginning and ending with flour. Scrape down the sides of the bowl and add the vanilla. Beat again at medium until the mixture is well combined and no streaks of flour remain. Batter will be pale.
Divide batter evenly in three or four separate bowls. Tint each bowl of batter with your choice of hue with gel food coloring. I suggest using at least 1/2 teaspoon to achieve a vibrant color. Using less to achieve pastel colors will not work as well with this recipe, as the slight color will fade during baking.
Transfer each color to a plastic zip-top bag. Use a glass with the open zip-top bag inserted to help aid this process. Remove the air from the plastic bags and seal. Refrigerate batter for 15-20 minutes.
Remove a bag of batter from the refrigerator and have ready one of the prepared baking sheets. Snip a corner of the bag and pipe the batter in ovals onto the parchment lined pan.
The piping doesn’t have to be perfect, and the batter will flatten and spread slightly as it stands. Leave about a 2-inches of space between the ovals. Pick up the pan and drop it once on a counter top to release any air bubbles.
Bake about 7-9 minutes or until the tops spring back when lightly touched with finger. Do not over-bake; these spongy cakes can become tough if left in the oven too long. Remove baking sheet from oven. If cakes have spread during baking, you can lightly pinch them back into shape using your fingers while they are still hot. Transfer cakes to wire racks and let cool completely.
Before decorating, pair up like-sized cakes.
You will need:
Nonpareils in a variety of colors
2 tbsp. milk
Place the nonpareils in separate condiment cups.
Pour milk into a small bowl. Add confectioners’ sugar a tablespoon at a time while whisking constantly until thickened to piping consistency.
Transfer to a zip-top bag fitted with a small hole snipped from the corner. Pipe glaze onto the cakes in lines, zig-zags, swirls and dots.
Dip cakes into the nonpareils and gently brush away the excess with your fingers. If your design gets flattened, use a toothpick to straighten any crooked lines. Let the decorated cakes stand until glaze is dry, about 30-45 minutes.
Add Cream Filling
You will need:
1/2 cup of unsalted butter, softened
1 cup confectioner’s sugar
1 cup Marshmallow Fluff
1 teaspoon vanilla
Place all ingredients into a medium bowl and beat on low speed until just combined. Switch to high speed and beat until light and fluffy. Spread the mixture onto the inside of a decorated cake and top with another. Display the finished cakes in a basket filled with grass or stand them upright in a clean or unused egg carton.
All photographs by Heather Baird.