Photo: Muchin With MunchkinCakeSpy Note: This is a guest post from Cake Gumshoe Christine, who blogs at Munchin With Munchkin. Let the NOM begin:
The first time I had a whoopie pie was 15 years ago and completely by accident. I had found a sandwich cookie recipe in one of my mother’s cook books and begged her to make it with me. I remember the chocolate cookies being moist like cake and the icing tasted like no other. We only made them once as the cookbook was lent to a friend and never seen again.
I would dream about those cookies and subconsciously was on the hunt for another fresh batch. Every recipe I tried after that became a horrid mess of typical vanilla icing and cookies that in no way resembled cake. Years later the whoopie pie trend emerged and I finally re-discovered that magical cookie of my childhood.
One evening, after being horribly nostalgic, I picked up a box of fruit loops as a late night snack. The first bite yielded memories of elementary school and early morning chaos. By the second bite I had a revelation! The mysterious taste of fruit loops was no longer a mystery!
I ran to my spice cabinet and searched through the endless glass bottles until I found one in particular; cardamon. The spice that only saw the light of day during a curry cook-off was the secret ingredient in my childhood cereal!
Upon this discovery I began to imagine all the new baking possibilities. Cardamon rice pudding, cardamon lime pie, cardamon cake, and that’s when it hit me; Fruit Loop inspired whoopie pies. Combining cardamon cookies with a light and fluffy fruit flavoured icing would make everything wrong in the world right. So today I say farewell to my diet (at least for now) and hello to orange and green coloured carbs.
Froot Loop Whoopie Pies
Cookies
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 2 eggs
- 2 cups all purpose flour
- 1 ½ Tsp. baking soda
- ½ Tsp. salt
- 1 cup buttermilk
- 1 Tsp. vanilla extract
- 1 Tbsp. ground cardamom
Lime Filling
- ½ cup vegetable shortening
- ¾ cup powdered sugar
- ½ cup marshmallow cream
- ½ Tsp Vanilla
- 1 Tsp. Lime zest
- 1 Tbsp. fresh lime juice
Mandarin Filling
- ½ cup vegetable shortening
- ¾ cup powdered sugar
- ½ cup marshmallow cream
- ½ Tsp Vanilla
- 1 Tsp. Mandarin zest
- 1 Tbsp. fresh mandarin juice
Procedure
- Preheat Oven to 350.
- Line a baking sheet with parchment paper and spray with cooking oil; set aside. (Or alternately use a whoopie pie pan)
- In a large bowl cream together the sugar with ½ cup shortening using an electric mixer. Add eggs and continue to mix until well combined.
- Add flour, baking soda, salt, buttermilk, vanilla and cardamon and blend on low speed for one minute. Increase speed to medium and continue to mix for an additional two minutes ensuring to scrape down the sides.
- Scoop one tablespoon of batter onto the prepared pan about an inch apart. Bake in the oven for 8-10 minutes until no indentation appears when the top is lightly touched.
- Let cool on cookie sheet or in whoopie pie pan for two minutes and then transfer to a cooling rack until cooled.
- While cookies are cooling prepare the filling. Combine all ingredients in a medium bowl. Using an electric mixer beat on low for one minute.
- Add desired amount of food colouring, increase speed to high and continue to beat for an additional two minutes. Refrigerate until ready to use.
- To assemble cookies place a dollop of icing on the centre of the flat side of one cookie. Top with another cookie and press gently together to evenly spread the icing. Repeat for all cookies.
Makes about 20 sandwich cookies