Cornbread & Honey Buttercream Whoopie Pies

Directions

• First the sour milk is made. Mix together 1 cup whole milk with 1 teaspoon apple cider vinegar. Set aside while you stir together your dry ingredients. (The milk should curdle relatively quickly. ) Add your wet ingredients to the bowl and mix to combine. It doesn’t have to be perfect, a little rustic is fine! Once mixed, Dollop heaping tablespoons onto a greased or lined baking sheet.
• Bake for 12 to 15 minutes or until golden brown and tests clean when poked with a toothpick or knife. Allow the cookies to cool before frosting.
• Honey-Buttercream Frosting
• In a large bowl or stand mixer, whip together butter, sour cream and honey. Add powdered sugar in slowly, until combined.
• Dollop a bit of frosting between two cookies until all of your sandwiches are made. Refrigerate in an airtight container or wrap individually, as desired. (They are easier to pack for travel if they have been refrigerated and the frosting has set.)