Candy Cane Whoopie Pies

These Candy Cane Whoopie Pies are soft and fluffy, with candy cane icing that’s a little minty and a little sweet… perfect for a tasty winter treat!

We had a snow day today – a blustery, blowing snow, blizzardy kind of day. A perfect day to stay in and bake some wintry treats.

I had a little helper at the beginning of my baking, but eventually she went off to read stories with her dad. She was back at the end, of course, enjoying the sweet candy cane icing sandwiched between fluffy little chocolate cakes.

Later, when the kids were napping, Laurier and I made a pot of hot coffee, filled a plate with these whoopie pies, put our feet up and relaxed for an hour. The snow was swirling outside the window, the fireplace was on, and I thought….. ahhh…. Pure wintry bliss.

Feel free to follow our lead – it was just as relaxing (and delicious) as it sounds. 🙂

(Also, it occurred to me as I was icing these that they would make super cute mini whoopie pies!)

(PS – check out our posts on Stocking Your Pantry on a Dime and Stocking Your Freezer on a Dime, and Stocking your Fridge on a Dime.)

Step-by-step instructions and photos are below the recipe.

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Candy Cane Whoopie Pies

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

These Candy Cane Whoopie Pies are soft and fluffy, with candy cane icing that’s a little minty and a little sweet… perfect for a tasty winter treat!

Course: Dessert

Cuisine: American

Servings: 12

Calories: 361 kcal

Author: Myra

Ingredients

For Cakes

• 2 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1 and 1/4 tsp baking soda
• 1 tbsp white vinegar
• 1 scant cup milk
• 1 tsp vanilla extract
• 1 cup brown sugar
• 1/2 cup butter (softened)
• 1 egg (at room temperature)

For Candy Cane Icing

• 2 cups icing sugar
• 1/2 cup butter (softened)
• 2 tbsp milk
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 5 candy canes (crushed)

Instructions

For Cakes

1. Preheat oven to 350 degrees F.
2. Whisk together flour, cocoa powder, salt and baking soda in a medium sized bowl.
3. Pour vinegar into a measuring cup. Add milk to fill to the one cup mark. Set aside for five minutes to allow vinegar to sour milk. Stir in vanilla.
4. In a large bowl, cream butter and brown sugar until light and fluffy.
5. Add egg and mix well to combine.
6. Add 1/3 of flour mixture to butter/brown sugar and mix until just combined.
7. Add 1/2 of liquid to butter/brown sugar and mix until just combined. Continue by adding 1/3 flour and mixing, adding the remaining liquid and mixing and finally adding the rest of the flour and mixing. Do not over mix.
8. Drop by tablespoonful onto parchment paper-lined cookie sheets. You should be able to fit 12 on a cookie sheet.
9. Bake for 11-12 minutes, or until tops spring back when pressed lightly. Cool on wire rack. Repeat with remaining batter.

For Candy Cane Icing

1. Cream butter and icing sugar together until well mixed.
2. In a separate dish stir together milk, peppermint extract and vanilla extract. Add to icing sugar and mix well.
3. Fold in crushed candy canes. (I crushed mine in bag using a rolling pin but you could use a jar or whatever you have handy.)

For Whoopie Pies

1. Spread a spoonful of icing on a chocolate cake and top with a similar shaped cake.

Recipe Notes

* A scant cup is just slightly less than a full cup.

Nutrition Facts

Candy Cane Whoopie Pies

Amount Per Serving

Calories 361

* Percent Daily Values are based on a 2000 calorie diet.

Step-by-Step Instructions – Candy Cane Whoopie Pies

Ingredients for Candy Cane Whoopie Pies.

Preheat oven to 350 degrees F.  Whisk together 2 cups of flour, 1/2 cup of cocoa powder, 1/2 teaspoon of salt and 1 and 1/4 teaspoons of baking soda in a medium sized bowl.

 Pour 1 tablespoon of vinegar into a measuring cup.  Add milk to fill to the one cup mark.  Set aside for five minutes to allow vinegar to sour milk.  Stir in 1 teaspoon vanilla.

In a large bowl, cream 1/2 cup of softened butter and 1 cup of brown sugar until light and fluffy.

Add one egg and mix well.

Add 1/3 of flour mixture to butter/brown sugar and mix until just combined.

Add 1/2 of liquid to butter/brown sugar and mix until just combined.  Continue by adding 1/3 flour and mixing, the remaining liquid and mixing and finally the rest of the flour.  Do not over mix.

Drop by tablespoonful onto parchment paper-lined cookie sheets.  You should be able to fit 12 on a cookie sheet.

Bake for 11-12 minutes, or until tops spring back when pressed lightly.  Cool on wire rack.  Repeat with remaining batter.

Ingredients for Candy Cane Icing.

Cream 1/2 cup of softened butter and 2 cups of icing sugar together until well mixed.

In a separate dish stir together 2 tablespoons milk, 1 teaspoon of peppermint extract and 1/2 teaspoon of vanilla extract. Add to icing sugar and mix well.

Fold in five crushed candy canes and mix well.  (I crushed mine in bag using a rolling pin but you could use a jar or whatever you have handy.)

Spread a spoonful of icing on a chocolate cake and top with a similar shaped cake.  Repeat with remaining cakes.

Enjoy! 🙂

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