These Whoopie Pies were great and the kids just loved them!
Muscavado Brown sugar etc. My daughter says she is going to save up her allowance to buy some muscavado brown sugar for herself! We use it on its own as a topping for vanilla ice cream instead of chocolate syrup.
I used our Starbucks coffee scoop.
Made four at a time in the toaster so I could make the buttercream with this. Next time, I'll just make it parve and use marshmallow fluff. A friend of mine suggested cutting in some coconut. Hmmm.
Now for my obtuse buttercream pics.
Sugar, corn syrup etc.
Meringue - the heart of the (buttercream) behemoth.
The general rule I use for Rose's buttercream is to cut the butter down by half. I do not like to taste the butter in my butter cream and would rather have it there to as a behind the scenes enrichment of flavor and texture (the, um, flabby belly of the buttercream perhaps?) This time I used a bit less than 2/3rds the butter (1 3/4 sticks) and the butter flavor was still too much.
The butter and meringue.
The butter and powdered sugar.
Just saw a book on just Whoopie pies. Pistachio-Cardamom Whoopies. Mmm; now we're talkin'...