Hearthside Whoopie Pies
Here at Bar Harbor Foods we are divided. Which is better? Light, fluffy, yet thin whoopies or a more robust, thick and stout whoopie? Guess which won out? It you would like to enjoy these official Maine treats more spongecake-like and thinner, simply add 1/2 cup milk to thin out batter. But I think this recipe will curb your appetite for more with just one bite……..or do you want that? This recipe makes about 14 good sized Whoopie Pies, but the number will vary according to your appetite.
Nonstick cooking spray
1-1/2 cups flour
1 cup sugar
1 teaspoon each of baking powder, baking soda and cinnamon
1/2 teaspoon each of ground cloves and nutmeg
2 eggs, beaten
1/2 cup butter, melted
1-1/2 cups Bar Harbor® New England Style Indian Pudding
1/4 cup molasses
Candy Cane Buttercream Filing, recipe below
Preheat oven to 350-degrees F. Spray 2 large cookie sheets with nonstick colking spray; set aside.
With a whisk, beat Indian Pudding until smooth; set aside. In a large bowl, combine flour, sugar, baking powder and soda, cloves and nutmeg well. Stir in beaten eggs, Indian Pudding and molasses until well combined.
Using a small ice cream scoop with a release mechanism, or a talbespon, drop batter onto prepared baking sheets by the heaping tablespoon. Make sure they are as round as you can get them. Leave 2 inches between mounds. Bake 13-15 minutes, or until springy when touched. Remove from oven to cool slightly before transferring them to a rack or plate for complete cooling.
Meanwhile, make Candy Cane Buttercream Filling.
1/2 cup butter, room temperature
4 cups powdered sugar
8 candy canes
1/2 cup light or half-and-half cream
Peppermint extract to taste
Crush candy canes using a rolling pin and shopping bag (do we really need to tell you how to do this at length?) Set aside half the crushed candy canes. Add the remainder to a saucepan with cream and heat over low until the candy canes have melted. Be very careful, you don’t want the cream to curdle so whisk constantly and make sure your candy canes were crushed as finely as possible for quick melting. Remove from heat and set aside to cool to room temperature.
In a bowl with an electric mixer, beat the candy cane cream with butter and peppermint extract on low speed. Slowly add the powdered sugar (a cup at a time) and continue beating until smooth and creamy. Once all the sugar has been added, increase speed to high and beat for another minute.
When Whoopie Pies have cooled, scoop out heaping tablespoons of filling for each Whoopie Pie. Roll sides of Whoopie Pies in remainder crushed candy canes and enjoy.
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