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["Makes approximately 36 two inch size cookies (enough for 18 pies).", "For the cakes:", "1. Preheat oven to 375 degrees F and have your baking rack in the middle of the oven. Line two cookie sheets with parchment paper. Parchment paper is your best friend when baking - no pan to scrub! Have one or two baking racks ready to cool the cakes on.", "2. In a small bowl, whisk flour, baking powder and salt. Set aside.", "3. In a stand mixer, beat butter with sugars until light and fluffy, about 2 minutes. Scrape down sides of bowl occasionally. Add eggs, buttermilk, and vanilla bean seeds, and beat until well combined. Don't panic - the mixture will look curdled, somewhat like ricotta cheese, but it will come together after you add the flour mixture.", "4. Combine cream, baking soda, and vinegar in a small bowl or measuring cup. Stir to blend (the mixture will fizz, but don't worry, this is normal).", "5. With mixer on low speed, add half of flour mixture into the creamed mixture and mix until just combined, scraping down sides of bowl a few times, then add baking soda and vinegar mixture and mix on low again until just combined. Add remaining half of flour and mix until just combined. When mixing in the flour, use an on/off pulsing motion until it's blended in a little before putting it on low speed - it will save you a lot of mess!", "6. Use a small scoop (about 1""), or a tablespoon to drop dough onto the prepared sheets. Be sure to leave at least 2 inches between the cookies - they will spread. Bake about 6-8 minutes, until the edges are just set, and have just a slight tinge of golden. You'll know they're ready if you press lightly on the tops of them with your finger and they spring back. Bake only one sheet of cookies at a time. To make these even more adorable, scoop teaspoons of dough (or use a 1/2"" size scoop) onto the baking sheet so the cakes will be bite size, but remember your baking time will be less (probably 4-6 minutes), just keep an eye on them.", "7. Remove cookies to a baking rack and cool a couple of minutes, then slide the parchment paper onto a baking rack to cool the cookies completely.", "For the Vanilla Bean Butter cream Frosting:", "Make sure your butter is at room temperature when you whip it - this is the key to achieving fluffy butter cream frosting!", "Using the whisk beater on your stand mixer, whip butter, vanilla bean seeds and 2 tablespoons of cream on high speed until light and fluffy, scraping down sides of bowl occasionally. Add 2 1/2 cups sugar, and salt; mix on low until sugar is fairly well blended in, then beat again until fluffy. If filling seems too stiff, add cream, one tablespoon at a time,and whip, until you get it to the desired consistency. If filling seems a little thin, add a couple tablespoons of confectioner's sugar at a time and beat it until you reach the desired consistency. If you plan to pipe the filling between the whoopie pies, you'll want it more firm.", "You can use this immediately, or save it for up to 3 days in the fridge. If you're using it later, you'll want to let it sit out at room temperature about 10 minutes before frosting the cookies, and give it a quick stir to make sure it's smooth.", "To assemble:", "Flip one whoopie pie cookie upside down, so the flat side faces up. Spread or pipe a couple of tablespoons of filling on it, and top it with another cookie, flat sides facing each other. Gently press the two cookies together so filling barely oozes out sides.", "Have your glittering sugar or other decorations in small bowls, and roll the edges of the cookies in it.", "Serve immediately, or cover and store in the refrigerator for up to 1 day. These also freeze beautifully, and can be either frozen with or without filling. It's best to wrap each one in waxed paper, then place them in a single layer in a vacuum Ziploc freezer bag, or squeeze as much air as possible out of a regular freezer bag - air is not your friend when freezing treats.", "Whoopie Pie recipe adated from Tracey's Culinary Adventures; frosting recipe adapted from Savory Sweet Life."]
