Candy Corn Whoopie PiesBrooke McLay
I love the idea behind candy corns, but I don’t like the flavor. Still, how can you resist their bright colors? Well, I sure can’t. Those little candies are like bite-sized missionaries for autumn, and I always snatch up a bag or two at the grocery store, willingly buying into their happy message. Keeping my penchant for their color, and distaste for their taste in mind, I wondered if it might be possible to make a candy corn inspired whoopie pie, that tastes like my kids new favorite “naughty” snack–the Nabisco Nilla Cakesters. Sure enough, these pint-sized whoopie pies baked up soft and rich. We filled them with the ultimate whoopie pie filling, a whipping cream like frosting that is soft, light, and not too sweet.
Candy Corn Whoopie Pies
To elevate our pies from vanilla flavored to “wow! what’s in these cookies?” flavored, I snuck in a few drops of french vanilla, coconut, and almond extracts. If you don’t have these extracts in your cupboard, the cookies are still delicious with plain, old vanilla flavoring. But, if you’re looking for true flavor punch, you should be able to find those specialty flavorings in the baking section of your local grocery store.
1 cup butter
2 cups sugar
5 cups flour
1 tbsp vanilla
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
1/2 teaspoon french vanilla extract
1/4 teaspoon almond extract
Orange & yellow gel food coloring
In a large bowl, beat together the butter and sugar. Add all the remaining ingredients (except for the food coloring) and beat until well mixed. Spoon half of the batter into a second bowl. Color one bowl of batter with 1 teaspoon of orange coloring and the second with 1 teaspoon of yellow coloring. Spoon by tablespoonfuls onto a cookie sheet lined with parchment paper. Bake in an oven preheated to 400 degrees for 6-8 minutes, or just until the cookie is cooked through. Cool before filling with Whippy Whoopie Pie Filling.
Whippy Whoopie Pie Fillling
adapted from the Fannie Farmer cookbook
1 cup milk
4 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
In a small saucepan, whisk together the milk and flour until thickened. Remove from heat and allow to cool completely. In a large bowl, beat together the butter and shortening until soft and fluffy. Add the coolked milk mixture, then slowly beat in the granulated sugar until very light and fluffy. Add vanilla extract, beat an additional minute or so to fully combine. Spoon into the center of cooled whoopie pies. Enjoy.