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
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
- Whoopie pie recipe:
- 2 ears sweet corn, cooked and curt off the cob
- ½ cup buttermilk
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup sugar
- ¼ cup light brown sugar, packed
- 1 egg
- 1 tsp. vanilla extract
- 2 cups flour
- ½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- Caramel filling recipe:
- ½ 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
Instructions
- 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.
- For the filling: 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.
Notes
Recipe from Cuisine at Home.
Beautiful pictures here! And lovely recipe too, but the pictures… Ooo you should be so proud! ♥
Thank you so much, Holly! You’re too sweet!
That is a fun combo!
What a creative whoopie pie recipe! They look awesome too.
Omg…so good! On the Fall baking list.
Lindsay,
http://www.fatfreefashion.com
Wow! They look so delicious! I crave them!
adorable picture!
I have severe cravings right now :D
Cheers
Choc Chip Uru
Sounds interesting and looks so tasty. Being a self taught cook myself, I’ll have to try them. Thanks for posting recipe.
This is sort of over the top you know. That makes me want it even more!