Purple-and-Gold Whoopie Pies

Celebrate the LSU Tigers with these festive treats.

Purple-and-Gold Whoopie Pies
Makes 16 Servings
  • ½ cup plus ⅓ cup unsalted butter, softened and divided
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon ground cardamom
  • 1 cup whole milk
  • 1½ teaspoons vanilla bean paste, divided
  • 20 drops yellow liquid food coloring
  • 5 ounces cream cheese, softened
  • 1¾ cups confectioners’ sugar
  • 8 drops purple liquid food coloring
  • ¼ cup caramel topping
  • Assorted purple sprinkles
  1. Preheat oven to 375°. Line 3 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat ½ cup butter and granulated sugar with a mixer at medium-high speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium. Add egg, beating until well combined, about 2 minutes.
  3. In a medium bowl, whisk together baking powder, salt, ginger, turmeric, and cardamom. In a small bowl, whisk together milk, 1 teaspoon vanilla bean paste, and yellow food coloring. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Using a 1½-tablespoon spring-loaded scoop, scoop batter, and place 2 inches apart on prepared pans.
  5. Bake until golden brown, about 10 minutes, rotating pans halfway through baking. Let cool completely on pans on wire racks.
  6. In another medium bowl, beat cream cheese and remaining ⅓ cup butter with a mixer at medium speed until smooth. Add confectioners’ sugar, 1 cup at a time, beating until smooth and stopping to scrape sides of bowl. Add purple food coloring and remaining ½ teaspoon vanilla bean paste, and beat at low speed until well combined.
  7. Transfer filling to a pastry bag, and cut a ½-inch opening in tip. Pipe filling onto flat side of half of cookies (about 2 tablespoons each). Spoon caramel in center (about 1 teaspoon each). Place remaining cookies, flat side down, on top of caramel. Roll exposed frosting in sprinkles.



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