Peppermint Whoopie Pie
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 300, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 42 G., fiber 1 G., cholesterol 47 mg, sodium 113 mg, sugar 27 G.
Calories 300, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 42 G., fiber 1 G., cholesterol 47 mg, sodium 113 mg, sugar 27 G.
These soft cakes can become dry if overbaked, so keep a close eye on them while baking. Add peppermint extract to the frosting gradually, drop by drop, to avoid the flavor becoming too dominant. The minty flavor will intensify as the cakes steep, so if you're making them ahead of time, use less extract.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 0.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 1/4 tsp salt + a pinch
- 165 g unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 1/8 - 1/4 teaspoon pure peppermint extract
- 1 and 1/4 cups powdered sugar
- 1/4 cup crushed mint candy canes
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper and spray with cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and 1/4 teaspoon salt. In a large bowl, beat 6 tablespoons of the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until fully incorporated. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the milk and vanilla, until the dough is smooth.
- Drop the dough into mounds (about 1 heaping tablespoon each) on the prepared baking sheets, spacing them 2 inches (5 cm) apart; use your wet fingers to shape them into rounds. Bake, rotating the baking sheets halfway through, until the tops spring back when lightly pressed, 9 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
- Meanwhile, in a large bowl, beat the remaining 6 tablespoons butter with the peppermint extract and the remaining pinch of salt with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the powdered sugar until fully incorporated. Spread 1.5 cups of the filling on the flat side of half a cookie; top with the remaining cookie. Roll the creamed sides in crushed candy canes.
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