Candy Cane Whoopie Pies
Typically an Amish dessert, and not really a pie. Mostly like cupcake tops that are sandwiched with a filling. These are extremely moist. Kids will love these and so will the parents at a holiday event.
Yield: about 18 Whoopie Pies, one per serving
- Canola oil cooking spray
- 1 3/4 cups all-purpose flour 425mL
- 3/4 teaspoon baking soda 4 mL
- 3/4 teaspoon baking powder 4 mL
- 1/4 teaspoon salt 1 mL
- 1 cup brown sugar, packed 250 mL
- 3/4 cup whole milk 175 mL
- 6 tablespoons canola oil 90 mL
- 1 large egg, beaten
- 1 teaspoon freshly squeezed lemon juice 5 mL
- 1 teaspoon pure vanilla extract 5 mL
- 1/2 teaspoon red food coloring 2 mL
- 1/4 cup crushed candy canes 60 mL
- 8 ounces cream cheese, softened 250g
- 2 tablespoons canola oil 30 mL
- 2 cups icing sugar* 500 mL
- Prepare whoopie pie pans by spraying with canola oil, set aside.
- Heat oven to 350 degrees F (180 degrees C).
- In a medium bowl, stir flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, blend brown sugar, milk, canola oil, egg, lemon juice and vanilla extract.
- Add flour mixture and blend until fully incorporated.
- Remove about 1/4 cup (60 mL) of the mixture and add red coloring, then swirl the red mixture back into the mixture so you can see all of the swirls.
- Place about 1 1/2 tablespoons (20 mL) of the mixture into each whoopie cavity.
- Place in preheated oven; bake until firm to the touch, about 12 to 15 minutes.
- Cool completely.
- Meanwhile, make the filling.
- In a medium bowl, with a hand-held mixer, cream cheese and oil together. Add icing sugar and whip until fluffy, about 3 minutes.
- Take a few tablespoons of the filling and sandwich two of the whoopie pies together. Press them together so filling comes out. Press crushed candy canes into the sides.
* Icing sugar is confectioners' sugar/powdered sugar.
Per serving: Calories 260 Total Fat 11g Saturated Fat 3g Cholesterol 25mg Carbohydrates 40g Fiber 0g Sugars 30g Protein 3g Sodium 150mg
Recipe and photo used with permission from:
Source: George Geary, CCP