Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
a little bit about the recipe
Not your typical whoopie pie! Turmeric and orange add warm notes and a beautiful hue to these soft and tender cakes, sandwiched with a delectable filling flavored with cardamom, ginger and a whole vanilla bean!
TIME (ACTIVE) | 40 M
TIME (INACTIVE) | 1 H 40 M
TOTAL | 2 H 20 M
18-24 SERVINGS
| 1 Whoopie Pie
SPECIAL EQUIPMENT: HAND OR STAND MIXER COOKIE SCOOP
directions
Make the whoopie pies:
In a large bowl beat the egg, applesauce, brown sugar, oil and molasses till well blended. Add the flour, baking powder, baking soda, kosher salt, turmeric and orange zest and beat till well combined. Cover and refrigerate for at least one hour.
Pre-heat the oven to 375 and line 2 baking sheets with parchment paper.
Use a small cookie scoop or tablespoon to scoop out the batter, spacing the mounds 1 – 2" apart, on your prepared baking sheets. Bake for 6 – 8 minutes, or till the edges are golden brown. Transfer to a wire rack to cool completely.
While the cookies are cooling make the filling:
Beat the cream cheese and butter till light and fluffy. Scrape the seeds from the vanilla bean into the bowl. Add the maple syrup, cardamom, ginger and salt and beat till blended. Add the confectioner’s sugar and beat on low until completely incorporated, then raise the speed to high and beat till light and fluffy.
Transfer the filling to a pastry bag fitted with a large plain tip, or into a large Ziploc bag with an opening snipped in the corner.
Turn half the cookies over so that the flat sides are facing up. Pipe the filling in a spiral and top with the remaining cookies, pressing lightly so that the filling spreads to the edges. Chill for 30 minutes and serve.
expiry Whoopie pies can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
Ground turmeric will impart your dish with a vibrant yellow hue; it will also imbue a mild earthy-sweet flavor with a slight edge of pepperiness. Famously found in curry spice blends.
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
Cardamom is a strong spice with equal parts menthol, floral, and sweet flavor. It is widely used in traditional Indian, Middle Eastern and Nordic cuisines as well as a popular flavoring for tea and coffee.
