It was Krystal’s birthday and two of her favorite things are margaritas and whoopie pies. Plus, her birthday is on Cinco de Mayo, perfect! Obviously I should have posted this recipe two weeks ago, but then they would not have been fresh for Krystal’s birthday. At least we were all able to enjoy them on Cinco de Mayo!
Krystal is one of the zaniest people I have ever met. She is feisty, loads of fun, and always there when you need her. We don’t get to hang out much during the regular school week, but on Saturdays we always have a blast at Saturday School! She has been asking me for awhile now to teacher her how to make whoopie pies, I guess I will have to one day, but until then, I can just keep making them for her!
Whoopie pies are as much fun to make as they are to say. They look impressive, but they are just as easy as a simple cupcake recipe. The cake is moist and full of lime flavor and the filling is creamy and sweet. The whole whoopie pie has just a hint of tequila with a big punch of fresh lime, very refreshing!
Margarita Whoopie Pies
Adapted from Whoopie Pies page 52 and 76
Yield – 20 whoopie pies
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup buttermilk (or scant 1/2 cup milk with a enough lemon juice to make it 1/2 cup)
zest of 1 1/2 limes
1 tablespoon lime juice
1 tablespoon silver tequila
1/2 teaspoon vanilla
- Preheat the oven to 375 F and line 3 cookie sheets with parchment paper.
- Sift together the flour, powder, soda, and salt onto wax paper and set aside.
- Beat together the butter, shortening, and sugars in a mixer with a paddle attachment. Beat for several minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time and then add in the milk, zest, lime juice, tequila, and vanilla. Again beat for several minutes, scraping down the sides of the bowl as needed.
- Add the flour mix and beat until just combined.
- Using a medium sized cookie scoop, scoop the batter onto the parchment paper leaving space between. Bake for 10 minutes until the tops just begin to brown and then cool completely on a wire rack.
1 regular size jar of Marshmallow Fluff
1 1/4 cup vegetable shortening
zest of 1 1/2 limes
4 tablespoons lime juice
4 tablespoons silver tequila
2 cups powdered sugar
lime green food coloring
white sanding sugar for decoration
- Beat the fluff and shortening together in a mixer with the paddle attachment until light and fluffy.
- Add in the zest, lime juice, and tequila. Beat on high speed until the everything is well incorporated.
- Slowly add the powdered sugar on low speed. Add a squirt of green food coloring and increase the speed and whip the filling.
- Add the filling to a piping bag with a round tip and pipe on the flat side of one little cake. Top with a matching cake and roll the edges in white sanding sugar.