Chelsea’s Recipes

Mint Basil Whoopie Pies with Vanilla Buttercream
Whoopie pie recipe adapted from Baked Explorations; flavors and herb infusion technique inspired by Chasing Delicious; buttercream recipe adapted from Magnolia Bakery

Whoopie Pies
3/4 cup milk
1 bunch mint
1 smaller bunch basil
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 stick unsalted butter, softened
1 tablespoon vegetable shortening, at room temperature
3/4 cup light brown sugar, packed
1/4 cup white sugar
1 large egg
1 teaspoon pure vanilla extract
2 teaspoons fresh mint leaves, finely chopped
1 teaspoon fresh basil leaves, finely chopped

Vanilla Buttercream
1 stick unsalted butter, softened
3-4 cups confectioner’s sugar
1/4 cup milk
1 tsp vanilla extract
Pinch salt

For whoopie pies
Rinse and dry the mint and basil bunches well; do not chop these bunches. Combine milk and the herbs in a saucepan and bring to a simmer over medium heat. Remove from heat and allow to return to room temperature. The milk will be greenish and taste like mint and basil (duh). Once cool, strain herbs from milk, leaving your milk infusion.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk together the milk infusion and canola oil.

In a stand mixer, cream butter and shortening until smooth. Scrape the sides of the bowl with a spatula and add the sugars. Beat the sugars and butter/shortening mixture together until fluffy, about 5 minutes. Add egg and vanilla extract; beat until combined; scrape sides of bowl.

Turn mixer to low and add the flour mixture, alternating with buttermilk mixture, in three additions so that you end with the flour mixture. (So that’s flour – buttermilk – flour – buttermilk – flour. You got it.) Beat until just combined, scrape the sides. Add the chopped basil and mint, beat a smidge more until the chopped herbs are incorporated into the batter, and stop yourself. Cover the bowl with plastic wrap and chill in the fridge for 15 minutes.

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper while you wait for the batter to chill. When ready, use a small ice cream scoop or cookie scoop (about a tablespoonful) to scoop batter onto prepared sheets, about 1 inch apart. Bake for about 13-17 minutes (check at 10, mine took 15-17), until top starts to crack slightly and a toothpick inserted in center comes out clean. Allow to cool.

For buttercream
Sift powdered sugar in a separate bowl. Beat butter till smooth. Add powdered sugar, vanilla, and salt; beat until smooth, being careful not to overbeat.