I began this baking adventure with good intentions. In fact, I was super pumped about making these shamrock cookie pies. I planned to bring them into the office and smile knowing that I had a fun, enjoyable experience while baking them. But, ten minutes in and I was doing everything but smiling. Apparently, I forgot about my ongoing feud with piping bags. Two minutes into piping and I was covered in green dough. My counter were covered and Salem, who I mistakenly forgot to feed prior to beginning, was also covered. It was not pretty. (No picture of Salem covered in green, but check her out pre-dye job looking for ways to get into trouble.)
So, my fun St. Patty's Day treat turned into regular green whoopie pies. This is fine, but considering half of the batter was on the cat, I was unable to make enough to take to work. We have about 7 whoopie pies total. But, I don't think Ron is complaining because they are pretty damn good :)
Shamrock Green Velvet Whoopie Pies
adapted from Homemade by Holman who adapted from Annie's Eats
- 1/2 c unsalted butter, at room temperature
- 1 c light brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- 1 T light corn syrup
- 2 c AP flour
- 2 T cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c buttermilk, at room temperature
- 1/2 - 1 oz green liquid food coloring
- Preheat oven to 375 degrees.
- Trace shape that you wish to use on parchment paper and line a baking sheet with pencil side down.
- Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes.
- Add egg and beat until well incorporated.
- Mix in vanilla and corn syrup, beating about 30 seconds more.
- Combine flour, cocoa, baking powder and salt in a small mixing bowl.
- Add 1/3 of the mix to the batter and beat on low speed until just incorporated.
- Add 1/2 of the buttermilk and beat until just incorporated.
- Repeat steps 7 and 8.
- Finish by adding the last 1/3 of the flour mix. Scrape sides of bowl as needed.
- Add food coloring; starting with about 1/2 and mix until the color is uniform, but do not overbeat.
- Transfer batter to a piping bag fitted with a large round tip and pipe onto parchment paper.
- Bake about 8 minutes until the cookies are set.
- Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
- 8 oz cream cheese, at room temperature
- 5 T unsalted butter, at room temperature
- 2 tsp vanilla extract
- 2 1/2 c powdered sugar
- Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes.
- Add in vanilla and beat about another minute.
- Add powdered sugar, 1 cup at a time beating on low until incorporated.
- Transfer to a piping bag and pipe onto back of 1/2 the cookies.
- Or just use spatula to spread.