written by Becky
So good… these are. They were also sort of an accident: the plan was just vanilla caramel. As part of the wedding that I made these cupcakes for, I also made a few small desserts for the dessert table and I definitely knew I needed to make Whoopie Pies! Since I was making a BIG batch and I invited my friend over to just hang out with me while I baked. Well, of course when they were done baking, we had to try them and although I had some homemade caramel, the only icing I had was coffee flavoured (I was making the cookies one night and freezing them for a few days – until the day before the wedding when I made the icing and filled them). So, a little caramel plus the coffee icing and voila: a Caramel Macchiato Whoopie Pie! And since the trial version turned out so well, I decided to change the plan for the wedding Whoopies!
Brown Sugar Whoopie Pies
adapted from Reverse Classic Whoopies in Whoopies!
- 1/2 cup butter, room temp
- 1 cup packed brown sugar
- 1 tsp vanilla
- 1 tsp caramel flavour (don’t worry if you don’t have it! I did so I used it!)
- 1 large egg
- 2 1/3 cup flour
- 1 1/4 tsp baking soda
- pinch salt
- 1 cup buttermilk
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Beat butter for 2-3 minutes until light and fluffy. Add sugar and continue to beat another 2-3 minutes. Add the extracts and the egg and beat.
- Whisk together the flour, baking soda and salt.
- Add the dry ingredients alternatively with the buttermilk to the butter/sugar/egg mix and beat until combined.
- Pipe/scoop/spoon batter onto the prepared baking pans. I piped mine with a 1M tip and got sort of flower shaped whoopies. Use whatever tool you want but just remember approximately how much batter you use per cookie as it seems to work well to use the same amount of filling.
- Bake 9-11 min until the whoopies bounce back when lightly pressed. Allow to cool a couple minutes before transferring to a cooling rack to cool completely.
From Martha Stewart’s Cupcakes book . Note: you will have more than you need but it is AMAZING to put on ice cream, in cake, or use it to make a delicious caramel icing!
Of course you could always just buy pre-made caramel. It doesn’t taste nearly as good but it is much less effort!
- 2 1/2 cups sugar
- 2/3 cup water
- 1 Tb corn syrup
- 3/4 cup whipping/heavy cream
- 1 tsp salt
- Put sugar, water and corn syrup in a medium saucepan. Heat over high heat stirring occasionally until sugar is dissolved and syrup is clear.
- Clip a candy thermometer to the side of the pan and continue to cook without stirring. If needed (if you see sugar crystals on the side of the pan), brush down sides of the pan with a wet pastry brush.
- Boil, gently swirling pan occasionally, until the mixture turns a caramel colour and the termperature JUST reaches 360°F (I tend to take mine off at about 350-355°F as it continues to hold a lot of heat for a couple minutes and I fear burning it!)
- Remove from heat and slowly pour in cream. Be careful – it spatters and bubbles! Stir with a wooden spoon continuously until smooth. Stir in salt.
- Allow to cool to room temp. I like to keep mine in a glass jar in the fridge but then it frequently gets too solid for easy spreading. If you find that it is too hard, you can soften it by putting it in the microwave for 10 seconds at a time (or just remove it from the fridge a couple hours before using it).
- 1 cup butter, room temp
- 1-2 Tb espresso powder (make it to how strong you like it!)
- 1 tsp vanilla
- 4 cups icing sugar
- 2-4 tsp milk/cream/water to thin consistency icing
- Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
- Add 2-3 cups of the sugar 1 cup at a time. Add a bit of liquid. Beat in the rest of the sugar. Add more liquid as needed.
- Line up Whoopies – find two Whoopies of a similar size & shape to pair together.
- Spread caramel on one half of each of the Whoopies and pipe/scoop icing onto the other side. Use approximately the same amount of filling as you used of batter for the cookies.
- Smoosh together the two sides and place onto serving dish (or into storage container) CARAMEL SIDE UP. This is important as I was originally putting them the other way and they were sliding apart. The caramel on the bottom does not provide enough friction and the coffee icing and the top cookies slides off!