Lavender Whoopie Pies with Vanilla Bean Frosting

Ingredients

• 1/2 cup plain greek yogurt
• 1/4 cup milk
• 4 tsp dried lavender flowers
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter, softened
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• Red and blue or purple food coloring, optional
• 1 cup butter, softened, preferably 1/2 cup salted butter, 1/2 cup unsalted
• Seeds of 1 vanilla bean I sell them!
• 3 cups powdered sugar
• 2 1/2 – 3 Tbsp milk
• 2 Tbsp heavy cream

Directions

1. Heat the oven to 350 degrees. Add the greek yogurt, milk, dried lavender, and vanilla to a blender or food processor, then puree for 1 minute, stopping once to scrape the lid and sides. Strain the mixture into a bowl through a fine mesh sieve, pressing the lavender with a spatula so the flavor and oils come through; scrape any remaining mixture from the machine, too. Put it aside to rest.
2. In a mixing bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds. In another bowl, beat the butter, oil, and sugar with an electric hand mixer on medium-high until the mixture looks light and fluffy, about 2 minutes. Mix in the eggs one at a time, adding the food coloring with the second egg if you are using it; the original amount was about 30 drops blue and a little less red. On low speed, add the flour mixture in three additions, alternating with half of the milk mixture, starting and finishing with the flour mixture and mixing only until each addition disappears.
3. Spoon the batter into a piping bag with a 1/4-inch or 1/2-inch round tip. Pipe the batter onto a baking sheet lined with a Silpat or parchment, making 1 3/4-inch rounds and leaving 2 inches between them. To shape them neatly, hold the tip about 1/2-inch above the pan and pipe while letting the batter spread outward as you slowly lift the bag. Bake for about 6 – 8 minutes. Take the cookies out of the oven and move them right away to a wire rack. Once they are completely cool, add Vanilla Bean Frosting to the flat side of one cookie and top it with the flat side of another. Store the finished whoopie pies in an airtight container.
4. For the Vanilla Bean Frosting, place the butter and vanilla bean seeds in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until the butter is almost white and very fluffy, about 6 – 7 minutes, scraping the bowl well as you go. Add the powdered sugar, milk, heavy cream, and vanilla extract, then mix on low until combined. Raise the speed to medium and beat until the frosting is airy and fluffy, about 5 – 6 minutes, scraping the bowl often.