For the Whoopie Pies
3 1/2 cup flour
1 tsp. salt
1 1/2 cup unsweetened cocoa powder
1 scant Tbsp. baking soda
1 tsp. baking powder
1 cup unsalted butter, softened
2 cups sugar
2 cups buttermilk, shaken
1 1/2 tsp. vanilla
For the Frosting
1 1/2 cups sugar
2 Tbsp. white corn syrup
6 egg whites
1 1/4 tsp. peppermint extract
Red gel “no taste” food colouring
Preheat oven to 400F. Whisk together dry ingredients. Cream butter and sugar together in a stand up electric mixer until light and fluffy. Add eggs one at a time and then buttermilk slowly. Add vanilla. Beat until well combined, may appear lumpy but will smooth out with the addition of the flour. Slowly add dry ingredients. Mix well until combined. Using a 1 1/4″ cookie scoop or Tbsp. drop by mounds onto cookie sheets lined with parchment or silpats. I love the silpats, they are a great investment. Spacing them about 2 inches apart. You should be able to get 12 per tray. Bake 12-15 min. When touched lightly they should spring back quickly. Let cool on wire racks.
To make the frosting place sugar, corn syrup and egg whites in a double boiler or use the bowl of the standup mixer over simmering water. Cook over medium heat stirring constantly until mixture reaches 160F on a candy thermometer. Then carefully attach bowl to mixer with a whisk attachment or use a hand held mixer and beat on high until glossy and fluffy, about 5 min. Add peppermint and food colouring (to desired colour). Do not over beat as it will dry out. Use immediately.
Match whoopie pies together as there will be different sizes and frost with about 2 Tbsp. of frosting in between.
These are also perfect for Valentine’s Day!!! Enjoy!!!