This is the most aromatic dish I have ever made. The moment those Whoopie Pies go into the oven your whole house will start smelling of Lavender. I wish one day I can get to visit the Lavender Fields in France. If you are based in India and thinking of where to source your Lavender from then all you have to do is use your Amazon app.
For the Whoopie Pies:
Take the Lavender flowers and boil them in the milk at low heat. Till the flowers start to leave their essence. Take the milk off from the heat and let it come to room temperature. In a separate bowl take the dry ingredients and sift them as we don’t want any lumps forming later. Take the butter and on low speed beat it with a hand mixer or stand mixer. Add sugar and eggs gradually and Vanilla essence gradually. Now sieve the lavender milk by pressing the flowers into the mesh. I doubled sieved it for their essence to come out. Then add the flour to your butter and egg mix and slowly fold in the milk mixture. Take care to use spatula here. We don’t want to incorporate any air bubbles now. I used some purple color to give it a nice summery look. Too much use of Lavender flowers will end up tasting like a soap dish so don’t worry on the color. Use a good quality gel coloring. Use a drop at a time so you don’t get dark purple as a color. I have made a separate page for Buttercream Frosting if you want to know how to make that. It’s a simple American Buttercream that requires only three ingredients. Only addition I did to that recipe was I added Strawberry powder to give it more flavor.
Use a Piping bag to make circles of Whoopie Pies. Use a parchment paper and ensure there is a minimum of 2 cm gap between the circles. It was my first time so a few of my Pies did bleed onto each other. I suggest you can draw precise circles to avoid that. Pop your tray into the preheated oven and bake them at 350 degrees for 6 to 8 mins. I dusted my Pies with some icing sugar and topped them with some chopped Cherries.
Do let me know how your Pies turned out.