I have a confession: I’ve never eaten a Whoopie Pie. Well, I don’t think I have. And it’s a damn shame, too. Two dense, moist, cakey chocolate cookies filled with fluffy frosting? Amazing. I think I always passed them over in favor for something else – a cupcake, or a lemon bar. As of now I’m officially adding whoopie pies to my list of favorite sweet treats. If you’ve never had a whoopie pie, or are only familiar with the chocolate version, perhaps you’ll add these to your list, too.
It started about two weeks ago, when I saw this recipe on Pinterest and decided to make them just to try them out. Instead of raspberry jam in the filling I added pureed fresh blackberries. They were fantastic, and I immediately began brainstorming different flavor combinations for the basic recipe. I immediately thought of Key Lime Whoopie Pie, and I might give that a shot down the road, but for some reason my thoughts went more adult.
Not THAT adult, cheeky monkey.
This adult. I love margaritas when they’re made properly. Good tequila, on the rocks, NO SALT. Keep my margarita simple. Don’t bruise my Patron in a blender, and for goodness sake, don’t drench the edge of my glass in extra salt.
Of course, I won’t fault you for how you enjoy your margaritas, but I will fault you if you choose not to make these.
Margarita Whoopie Pies
Recipe adaptation from a basic version featured on Annie’s Eats. Yields approx. 24 2-inch cookies.
For the cookies:
8 TB unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg white
1 tsp vanilla extract
2 tsp lime zest
21/4 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup buttermilk
2-3 TB White Tequila
For the filling:
4oz. cream cheese, softened
2 1/2 TB unsalted butter, softened
1/2 tsp vanilla extract
1 1/4 cup confectioner’s sugar
2 tsp lime zest
2-3 TB White Tequila (to taste)
Optional: Sprinkle of fleur de sel
Making the cookies:
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a stand mixer (or in a large bowl with a hand mixer) cream together butter and sugar at medium-high speed until light and fluffy. Add in egg, then egg white. Be sure to scrape down the side of the bowl after each addition. Add vanilla, lime zest, and tequila and blend completely. Reduce mixer speed and alternately add in dry ingredients and buttermilk until just incorporated, being careful not to over mix. Transfer batter to a pastry bag fitted with a large plain tip (I use a Wilton 1A), and pipe small rounds onto the parchment, not more than 2 inches across. Bake 7-10 minutes, rotating halfway through, until cake is puffed and just set. The tops of the cake should not brown, but will not yield when tapped with your finger. Remove from oven and let cakes cool on the baking sheets for ten minutes, then remove and cool completely. Match up cookies, matching according to size before filling.
For the filling:
With a mixer, cream together cream cheese and butter until smooth. Add vanilla, lime zest, and tequila (you can add more or less to taste). On low speed, slowly incorporate sugar, 1/4 cup at a time, until desired consistency and beat at medium high speed until smooth. You can add food coloring if desired. For this filling I added a few drops of neon green food coloring.
Note: if your filling seems a little “loose”, allow to chill in the refrigerator for an hour or so until it firms up. I neglected to do this because I was eager for ERMAHGERD WHOOPIE PIES and I ended up regretting it, because my filling was a little gloppy and all over the place once I assembled the whoopie pies.
Assembly: Transfer filling to another pastry bag filled with a smaller plain tip and pipe filling onto one half of each matched up pie, topping with the other half. Add a small sprinkling of fleur de sel to the outside of one quarter to one half of the filling if desired. (This step really makes the pies taste margarita-y, but you can certainly skip it.) Allow your whoopie pies to rest in the refrigerator over night before serving, if you can. Enjoy!
I love these so hard. I still have a few in my refrigerator. I’m trying not to dive head first into the container.