 | Pineapple Upside Down Whoopie Pie10 Pies Julie Pinksten (IG:chefjpinksten) |
| For the Whoopie: | |
| • | 6 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 stick unsalted butter |
| • | 1 1/3 cup sugar |
| • | 1 egg |
| • | 2 tsp. vanilla |
| • | 2 3/4 cups all-purpose flour |
| • | 1 tsp. baking soda |
| • | 3/4 tsp. baking powder |
| • | 3/4 tsp. salt |
| • | 20 maraschino cherries |
| Method for the Whoopie: | |
| 1. | Preheat oven to 350F. |
| 2. | Line 2 baking sheets with parchment paper and lightly coat with pan spray. |
| 3. | Wisk together flour, baking soda, baking power, and salt. |
| 4. | Beat together butter, sugar, and vanilla in a stand mixer on medium high speed till light and fluffy. |
| 5. | Add egg and beat till combined. |
| 6. | Reduce speed and add dry ingredients in three batches, alternating with Carmelized Pineapple in two batches, beating after each addition until just combined. |
| 7. | Scoop onto sheet pan and add a maraschino cherry to each mound. Bake for 12 minutes. |
| For the filling: | |
| • | 1/2 cup butter |
| • | 8 oz. cream cheese |
| • | 4 tbsp. pineapple juice |
| • | 4 cups confectionary sugar |
| • | 10 maraschino cherries |
| Method for the filling: | |
| 1. | Cream the butter and cream cheese with an electric mixer until light and fluffy add the pineapple and beat until combined. |
| 2. | Beat the confectionary sugar into the mixture a little at a time until completely integrated. |
| 3. | Fold in diced maraschino cherries. |
| 4. | When the whoopies are completely cool pipe frosting on 1/2 of the whoopie pies and top them. |