Whoopie Pies with Mint Filling
As St. Patrick's Day approaches my mind fills with ideas of green: green desserts, green soups, green salads…. I imagine a table lined with all things green to make the most of the holiday. For dessert I'll be serving up theses Whoopie Pies filled with mint green icing.
There are only a few holidays where you actually get to have a little fun with colors in the kitchen so for Valentine's Day, Christmas and St. Patrick's Day, I enjoy the holidays to the fullest making elaborate and colorful meals. Though this is my first year of making Mint Filled Whoopie Pies, I definitely feel a tradition coming on! Do you have any traditions as you cook for St. Patrick's Day?
Whoopie Pies with Mint Filling
makes 15-20 cookies depending on size
Whoopie Pie Ingredients:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup shortening
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk
Advance Preparation Note: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
1/2 cup plus 2 tablespoons shortening
1/2 teaspoon mint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
2 egg whites
3 drops of green food coloring
Advance Preparation Note: Filling can be made a day ahead. Store in pastry bag inside air tight container or ziplock bag in the refrigerator.
Whoopie Pie Preparation
Preheat to 375°F. Line 2 baking sheets with parchment paper.
Sift flour, cocoa powder, baking powder, and baking soda into medium bowl.
Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
If you've never made a whoopie pie before, they are actually quite easy and made even easier if you own a pastry bag (though it's not necessary). You simply fill the chocolate dough into the pastry bag to form more perfect circles for the outer cookie/cake. If you don't have a pastry bag available, simply drop dough by very rounded tablespoonfuls, onto prepared baking sheets, spacing 1.5 inches apart.
Bake until cookies are slightly puffed and spread but are still soft, around 8 minutes. Turn oven off, open oven door, and let cookies cool on sheets in oven for about 5 minutes (this is to keep the puffiness in the cake). Let cookies rest an extra 5 minutes outside of the oven then carefully transfer cookies to racks and cool completely.
Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of half of cookies and working toward center, pipe mint filling in spiral.
Place 1 plain cookie atop each mint-filled cookie, pressing slightly to adhere.
Are whoopie pies easier to make than you thought or harder based on the tutorial above?