Recipe: Whoopie pies with Irish cream

Preppy Kitchen’s John Kanell shares his homemade dessert recipe

Irish-inspired whoopie pies (Copyright 2020 by KSAT - All rights reserved.)

SAN ANTONIO – John Kanell is a former math and science teacher who is following his passion for food with Preppy Kitchen. He has over a million followers on Instagram and YouTube.

Click here to follow along with this whoopie pie demo from his YouTube Channel.

Ingredients

For the Cake

  • 1 3/4 cup All-purpose Flour John Kanell is a former math and science
  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2/3 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg large, room temperature
  • 1/4 cup buttermilk
  • 1/4 cup coffee
  • 1/4 cup Bailey’s Original Irish Cream

For the Filling

  • 5 egg whites at room temperature
  • 2 cups unsalted butter, at room temperature
  • 1 2/3 cups granulated sugar 
  • 1/4 tsp salt
  • 1 tsp vanilla extract 5 ml
  • 3 tbsp Bailey’s Original Irish Cream, plus more to taste

Instructions

For the Cake

  • Sift the flour, cocoa powder, salt, baking soda and baking powder into a large bow then whisk together and set aside.
  • Add the egg, buttermilk, coffee and Bailey’s to a medium bowl and whisk together.
  • Cream the room temperature butter then add the sugar and mix until light ad fluffy.
  • Add the dry and wet mixtures in three alternating batches to the butter starting with the dry while mixing on low. Mix until just combined then use a spatula to scrape the bowl down and do any final mixing.
  • Use a heaping tablespoon or small ice cream scoop to transfer dollops of batter onto a baking sheet lined with parchment paper. Wet your fingers with water and tamp down any bits of batter sticking out.
  • Bake for about nine minutes at 375 degrees or until the tops spring back when gently pressed.

For the Filling

  • Add egg whites, sugar and salt in a bowl.
  • Give the mixture a brief whisk.
  • Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
  • Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers.
  • Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
  • Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
  • Once all the butter is incorporated, go ahead and add the vanilla extract and Bailey’s. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.

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