Minted Shamrock Whoopie Pies from Carmen Santorelli & Sugar Flower Cake Shop
March 15, 2013
DessertsSt. Patrick's DaySpring Weddings
Ok guys, I need to get something off my chest: never in my life have I eaten a whoopie pie. I know. I know! It's problematic. But now that these minted St. Patricks day inspired ones are on my radar, all of that will be rectified immediately, if not sooner. Captured by Carmen Santorelli Photography at Sugar Flower Cake Shop, these bad boys are unarguably better than any green beer you may ingest in the coming days. Oh, and there's more mouth watering deliciousness in the gallery.
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From Carmen... Amy of Sugar Flower Cake Shop and I aimed to bring some easy and fun inspiration for the home baker who's planning a St. Patty's Day party. These delightful shamrocks are easy and fun to make. They make for the perfect Sunday afternoon family activity, and add serious charm to your St. Patrick's Day party!

Minted Shamrock Whoopie Pie Recipe
yields 12-18
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Note: measure all ingredients using a kitchen scale before starting

Place in the bowl of a stand mixer:
191 g unsalted butter* (softened -- see notes below)
300 g sugar {we use a natural cane sugar}
75 g eggs {this is essentially one and a half egg}

Measure the following ingredients into another bowl and set aside:
333 g milk {at room temperature - heat slightly in microwave, if needed}
23 g vinegar
11 g vanilla

Measure and then sift together into a large bowl. Stir gently with a whisk:
263 g cake flour
150 g cocoa powder {use the highest quality you can find}
11 g baking soda
4 g baking powder
4 g salt

For filling:
308 g sugar
23 g honey
11 g vanilla
77 g egg whites
1/2 tsp mint extract, plus more to taste
31 g powdered sugar
natural green food coloring (optional)

*Notes on butter:
191 g of butter is the equivalent of a little less than two sticks of butter.
Save your butter wrapper to grease the pans.
To soften, leave on the counter until it comes to room temperature OR use the microwave CAREFULLY. Start with 20 seconds and 10 seconds at a time until soft enough so you can easily stir, but is not melted!

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For the Dough:

1. Preheat oven to 350 degrees.

2. Combine the butter and sugar in the bowl of a stand mixer. Use the paddle attachment and set to medium-high. Allow to cream for at least five minutes. Scrape the bowl often.

3. Turn mixer to stir. Add the eggs one at a time and stir until emulsified in between additions.

4. Add milk/vinegar/vanilla mixture a little bit at a time, mixing in between each addition to maintain a smooth batter. Then turn mixer up to medium-high. Mix for at least five more minutes. At this point, you can beat it as much as you like -- the longer the better. Note: the mixture may begin to appear “curdled”. This is normal at this point in the recipe.

5. In the meantime, prepare your pans. Use the inside of your butter wrappers to grease the sheet pans. Lay a piece of parchment paper on the pan that is the same size as the bottom of the pan.

6. Turn mixer down to stir. Add the dry ingredients in three batches, allowing mixer to run between each addition just until incorporated. Do not over mix at this point! Hand mix, if needed, to remove any streaks in the batter.
At this point, you have two options -- make standard whoopie pies or whoopie pies in a cool shape like a shamrock.


For Shamrock Shaped Whoopie Pies

1. Immediately scoop out 18 scoops using a #30 ice cream scooper onto each prepared sheet pan. Any remaining batter can be divided evenly between the pans.

2. Use an offset spatula to evenly spread the batter around each pan. Bake for five minutes. Rotate the pans and bake for three minutes.

3. Remove. Allow pans to completely cool.

4. Press cutter into cake to cut shapes and follow directions for filling. Save scraps to make a trifle cup with left over filling!


For Standard Shaped Whoopie Pies

1. Allow the batter chill in its bowl for an hour, scoop using a #30 ice cream scooper onto the parchment. Allow space in between each scoop for the pies to spread.

2. Chill pans for at least four hours up to overnight.

3. When ready, make sure your oven is preheated to 350 degrees. Bake pans for five minutes. Rotate and bake for another five minutes.

4. Remove. Allow pans to completely cool and follow directions for filling.


For Filling:
1. Combine sugar and honey in a 4 quart or larger sauce pan. Add cold tap water just to cover.

2. Cook until candy thermometer reads 248 degrees. Clean the pot with a damp pastry brush should any sugar appear up on the sides.

3. Meanwhile, whip egg whites using the whisk attachment on a stand mixer until they reach firm peak stage.

4. After sugar and honey have reached the proper temperature, turn mixer on to stir and pour sugar over egg whites in a steady stream down the side of the bowl. Do not allow sugar to touch the whisk to avoid getting super hot sugar everywhere!

5. Allow the mixture to completely cool while the mixer is still running on medium. This could take thirty minutes to an hour.

6. Add the vanilla, mint extract and the powdered sugar into the mixer. Mix until well combined. Scrape the bowl often. Taste and add more mint as needed. If desired, add a drop or two of natural green food coloring to tint as desired.

7. Scoop filling out of bowl into a large pastry bag fitted with a coupler.

8. Pipe filling onto the bottom of one half of the whoopie pie, almost to the edges.

9. Add the top half of the whoopie pie to make a “sandwich”.

10. ENJOY!

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Photography: Carmen Santorelli Photography | Desserts: Sugar Flower Cake Shop