I decided dad needed a special treat to help celebrate the day with. A while back my favorite cupcake bakery Happy Cakes had made a beer and pretzel cupcake as one of their mystery flavors. I thought I would step out of my safety box once again, and try to create a beer and pretzel whoopie pie! I must say I nailed this one. My official taste tester, my sister Jackie, gave it the thumbs up and said it's even better than the banana whoopie pies.
I'm A Native Whoopie Pies (Beer and Pretzel Whoopie Pies)
1 c. light brown sugar
3 Tbs. butter
1 1/2 c. all-purpose flour
Pinch of salt
1 t. baking powder
1/2 t. baking soda
1/2 bottle Colorado Native Beer
1/2 c. pretzels bits
Cream Cheese Filing-From Martha Stewart
- 1 teaspoon pure vanilla extract
- 16 ounces cream cheese, softened
- 1 cup confectioners' sugar, plus more for dusting
In a large bowl, cream butter and brown sugar until light and fluffy. Mix in eggs; one at a time until well blended.
In a medium bowl, combine flour, salt, baking powder and soda. Stir 1/4 of dry ingredients into the egg mixture until combined. Then pour in some of the beer. Continue this process until both are completely added and mixed.
Stir in pretzel bits.
I also used my new toy to bake these. My cousin got my a BabyCakes Whoopie Pie Maker for my birthday. It worked pretty well! It is definitely super fast! Each batch cooked in about 1 1/2 minutes. The only hard thing is that the underside of the pies cooks a lot fast than the top. They didn't burn, but they were quite a bit darker.
For the frosting:
Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes. Pipe onto whoopie pie halves.