Tuesday, October 27, 2009

Pumpkin Whoopie Inspiration: Maple-Cream Cheese Variation

Last Sunday I got home from brunch and the grocery store, all set to make pumpkin (actually butternut squash--the store had no pumpkin puree yet!) cupcakes for a pumpkin-carving party. But after peeking here and seeing Michelle's pumpkin whoopie pies, I had to divert my plans! I didn't have marshmallow on hand (and am not so much a fun of marshmallow creme in general), so I made a maple-cream cheese filling instead.


I used Michelle's recipe below for the cakes, and used this recipe for the filling:

Maple Cream Cheese Filling

Ingredients

3 cups confectioners' sugar
1 stick unsalted butter, softened
8 ounces cream cheese, softened
3 Tblsp. maple syrup

Directions

1. In a food processor, beat the butter until it is smooth. Add the cream cheese and beat until combined.
2. Add the confectioners' sugar and maple syrup and beat until smooth. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.

A hit amongst the jack o' lanterns and at the WXYC new DJ filing party the next day!

p.s. if you've never experienced the whoopie or need some background check out this post and the linked NY Times article from last year.

2 comments:

Michelle Meals said...

Oh that looks good - yours are SO pretty. I think I might like the cream cheese a bit better.... the marshmallow cream made them REALLY rich.

emily said...

thanks for the inspiration! i made some with sweet potato purée last night.