Salted Caramel Whoopie Pies

Salted Caramel Whoopie Pies
3.3 from 4 ratings
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A flavorful twist on a classic makes these Salted Caramel Whoopie Pies a must for your dessert spread. Hood Sour Cream in the frosting and the cake make for a sweet flavor with a little zip. Don’t be surprised when everyone reaches for seconds!  For more delicious seasonal recipes visit Hood.comSalted Caramel Whoopie Pies from Hood are our new favorite thing.Salted Caramel perfection. Recipe courtesy of Hood.
Servings
12
servings
salted caramel whoppiw pies
Ingredients
  • 3/4 cup hood sour cream
  • 1/3 cup hood two% reduced fat milk
  • 1 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • flaked sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon corn syrup
  • 1/4 cup hood sour cream, room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 cup powdered sugar
  • 1/4 teaspoon fleur de sel (or coarse sea salt)
Directions
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. In bowl or measuring cup, stir together sour cream and milk. Set aside.
  3. In separate bowl, stir flour with cocoa powder, baking soda and salt until combined. Set aside.
  4. In a separate bowl, cream butter and sugar with electric mixer until well combined. Beat in egg until fluffy. Beat in vanilla. With mixer on low speed, alternately add the dry mixture in 3 parts with the sour mixture in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
  5. Drop or scoop generous 2 tbsp dollops onto prepared baking pans, leaving a 2-inch space between cakes. (Makes about 24 whoopie pie halves.) Top half of the cakes (12) with a very light sprinkle of sea salt.
  6. Bake for about 12 to 13 minutes or until a tester comes out clean when inserted into the center of cake. Cool completely.
  7. Mound the granulated sugar in the center of a medium, heavy saucepan set over medium heat. Add the water and corn syrup; bring to a boil (do not stir) cook for about 4 minutes, swirling pan often, until sugar turns a deep amber color.
  8. Remove from heat. Wearing oven mitts, immediately and slowly whisk in sour cream, vanilla and salt. If mixture hardens, stir over low heat to melt. Cool to room temperature.
  9. Using electric beaters, beat cooled salted caramel electric beaters with butter until combined. On low speed, gradually add icing sugar; increase the speed and beat until frosting is smooth and fluffy.
  10. Spread or pipe 2 tbsp Salted Caramel Sour Cream Frosting on flat side of 12 unsalted cakes. Cap with remaining cakes, salt side up.
  11. Cooking Tip: For a quick and easy alternative replace home made caramel with 1/3 cup store-bought caramel. Add 1/4 tsp salt to the icing.
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