Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

Name: Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 177 milliliters (packed) brown sugar; 237 milliliters buttermilk; 473 milliliters confectioners sugar; 1 large egg; 710 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 teaspoon ground cardamom; 3 Tbsps heavy (whipping) cream; 177 milliliters ground pistachios; 3 drops red food coloring; 1 teaspoon rosewater or rose essence; 0 teaspoons salt; 4 Tbsps unsalted butter, at room temperature; 1 teaspoon vanilla extract

Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream might be just the dessert you are searching for. This recipe serves 30. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 144 calories. If you have baking powder, ground cardamom, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the Pistachio-Cardamom Whoopies: Position a rack in the center of the oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.

Ingredients you will need

Pistachio Nuts

Cardamom

Equipment you will use

Baking Paper

Baking Sheet

Oven

Sift together the flour, baking powder, cardamom, and salt onto a sheet of waxed paper.

Ingredients you will need

Baking Powder

Cardamom

All Purpose Flour

Salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Add the egg, beating well.

Ingredients you will need

Egg

Add the vanilla.

Ingredients you will need

Vanilla

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Bowl

Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

Ingredients you will need

Buttermilk

All Purpose Flour

Add the pistachios and mix just until combined.

Ingredients you will need

Pistachio Nuts

Using a small ice-cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.

Ingredients you will need

Cream

Ice

Equipment you will use

Baking Sheet

Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown.

Equipment you will use

Oven

Let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

For the Rosewater Buttercream Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.

Ingredients you will need

Rose Water

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the heavy cream, rosewater, vanilla, salt and red food coloring and beat on high until smooth, about 3 minutes.

Ingredients you will need

Red Food Color

Heavy Cream

Rose Water

Vanilla

Salt

Spread the filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

Ingredients you will need

Spread