Jalapeno Cornbread Whoopie Pies with Honey Buttercream

Yep

I flipped as soon as I saw this recipe. Such an awesome idea!!

So from Serious Eats:

Jalapeno Cornbread Whoopie Pies with Honey Buttercream

• Jalapeño Cornbread Whoopie
• 1 1/4 cups all-purpose flour
• 1 cup cornmeal
• 1/4 cup (packed) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 4 tablespoons unsalted butter, at room temperature
• 1 large egg
• 2 jalapeño chiles, seeded and finely chopped

• Honey Buttercream
• 3 cups confectioners’ sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 to 4 tablespoons heavy (whipping) cream
• 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• Pinch of salt

In a separate bowl, mix flour, cornmeal, brown sugar, baking powder and salt. Set aside!

In a standing mixer, add buttermilk, butter and egg. Mix until combined.

Take flour mixture and jalapenos, and mix with wet ingredients using the paddle attachment, just until combined.

Should look a little something like this.

On parchment lined baking sheets, using spoons or a cookie scoop, make 1tbsp sized dollops. Try to make them as circular as you can. If your batter seems too thick add a bit more milk. Should be between cake and cookie consistency. You want them to spread a bit to get an even shape, but not too much.

Bake them for about 12 minutes, remove and fully cool on racks.

Combine the butter, icing sugar, lemon juice and honey. Mix until fluffy and butter-cream-y.

I put mine in a piping bag for ease of delivery.

This is a wonky looking one. Squeeze a little bit of icing on one side, and gently sandwich together.

Enjoy!!

❤