Adding a few tablespoons of lime juice to the buttercream for these Jalapeño Cornbread Whoopie Pies with Honey Buttercream plays up their Southwestern flavors.
Reprinted with permission from Whoopie Pies by Sarah Billingsley and Amy Treadwell. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.
Jalapeño Cornbread Whoopie Pies with Honey Buttercream
About This Recipe
|Yield:||24 whoopie pies|
|Active time:||45 minutes|
|Total time:||45 minutes|
- Jalapeño Cornbread Whoopie
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, at room temperature
- 1 large egg
- 2 jalapeño chiles, seeded and finely chopped
- Honey Buttercream
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 to 4 tablespoons heavy (whipping) cream
- 2 teaspoons honey
- 1 teaspoon fresh lemon juice
- Pinch of salt
For the Jalapeño Cornbread Whoopie: Position a rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped chiles to the batter and beat on low until just combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.
For the Honey Buttercream: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, honey, lemon juice, and salt and beat on high speed until smooth, about 3 minutes.