Candy Cane Whoopie Pies
INGRÉDIENTS
- Whoopie Pies
- Canola oil cooking spray
- 1 3/4 cups all-purpose flour 425mL
- 3/4 tsp baking soda 4 mL
- 3/4 tsp baking powder 4 mL
- 1/4 tsp salt 1 mL
- 1 cup brown sugar, packed 250 mL
- 3/4 cup whole milk 175 mL
- 6 Tbsp canola oil 90 mL
- 1 large egg, beaten
- 1 tsp freshly squeezed lemon juice 5 mL
- 1 tsp pure vanilla extract 5 mL
- 1/2 tsp red food coloring 2 mL
- 1/4 cup candy canes, crushed 60 mL
- Filling:
- 8 oz cream cheese, softened 250g
- 2 Tbsp canola oil 30 mL
- 2 cups icing sugar 500 mL
PRÉPARATION
- Whoopie Pies
- 1. Prepared whoopie pie pans by spraying with canola oil, set aside.
- 2. Preheat oven to 350°F (180°C).
- 3. In a medium bowl, stir flour, soda, baking powder and salt. Set aside.
- 4. In a large bowl, blend brown sugar, milk, canola oil, egg, lemon juice and vanilla. Add flour mixture and blend until fully incorporated.
- 5. Remove about 1/4 cup (60 mL) of the mixture and add red coloring, then swirl the red mixture back into the mixture so you can see all of the swirls.
- 6. Place about 1 1/2 Tbsp (20 mL) of the mixture into each whoopie cavity. Place in preheated oven, bake until firm to the touch, about 12 to 15 minutes. Cool completely. Meanwhile make filling.
- Filling
- 1. In a medium bowl, with a hand-held mixer, cream cheese and oil together. Add icing sugar and whip until fluffy, about 3 minutes.
- 2. Take a few tablespoons of the filling and sandwich two of the whoopie pies together. Press them together so filling comes out. Press crushed candy canes into the sides.
RENDEMENT
about 18 completed Whoopie Pies
PORTION
1 Whoopie pie
VALEUR NUTRITIVE
Per Serving
| Calories | 260 |
| Lipides | 11 g |
| Gras saturés | 3 g |
| Cholestérol | 25 mg |
| Glucides | 40 g |
| Fibres | 0 g |
| Sucres | 30 g |
| Protéines | 3 g |
| Sodium | 150 mg |
