the perfect combo. [caramel corn whoopie pies]

Caramel corn whoopie pies…YUM, right?! My mom found this recipe in Cuisine at Home last year and every time we bring the whoopie pies to a party, they’re a hit. The fluffy, cornbread-esque cookie tastes even more incredible paired with the caramel filling. These are a must-make dessert, I promise!

I’m off to New York tomorrow for work and can’t wait to eat my way through the city. First stop? Shake Shack, of course!

Whoopie pie recipe:

2 ears sweet corn, cooked and curt off the cob

1/2 cup buttermilk

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

1/4 cup light brown sugar, packed

1 egg

1 tsp. vanilla extract

2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Puree corn and buttermilk in a food processor. Press mixture through a mesh sieve until you have 1 cup of liquid.

In the bowl of a stand mixer using the paddle attachment, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla.

Sift together the flour, salt, baking powder and baking soda in a medium bowl.

Alternately, add flour mixture and corn liquid into the butter mixture. Beat until just combined. Chill the dough for at least 1 hour.

Scoop 1 tbsp. sized dough balls onto your baking sheet. Bake 8-10 minutes, or until no longer wet on top. Let whoopee pies cool on a wire rack.

Caramel filling recipe:

1/2 cup (1 stick) unsalted butter, at room temperature

2 tbsp. jarred or homemade caramel sauce

2 cups confectioner’s sugar

Caramel corn, crushed, for topping

Directions: 

In the bowl of a stand mixer using the paddle attachment, beat caramel, butter and confectioner’s sugar until smooth.

To assemble the whoopee pies, use a knife or piping bag to put the frosting on the bottom side of one cookie. Top the cookie with another. Pipe a dot of frosting on top of the whoopie pie, then press crushed caramel corn onto the frosting. Repeat with the rest of the cookies.

Store in the refrigerator; bring to room temperature before serving.

Recipe from Cuisine at Home.

 

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