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Zucchini Whoopie Pies with Rum Cream Cheese Frosting

28 Apr

If I had to choose one quick bread to eat for the rest of my life, I would choose zucchini bread.   I love the spices that are thrown into it and I love how the zucchini gives the bread an extra oomph of flavor.  Then, when you top it off with cream cheese frosting, it really makes the whole thing come together. For the longest time now, I have wanted to make whoopie pies since I have never tried one before.  So I decided to make zucchini whoopie pies with cream cheese frosting with a dash of rum.  These little cakes will not last long in your house. Enjoy!

Adapted from here

FOR CAKES

  • 2 cups coarsely grated zucchini (10 ounces)
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg

FOR FILLING

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 stick unsalted butter, softened
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum
  • Scant 1/4 teaspoon salt

MAKE CAKES:

Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.

Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture.Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl.Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated. Spoon 1/4-cup mounds of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.

MAKE FILLING:

  • Beat together cream cheese, butter, confectioners sugar, vanilla,rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

ASSEMBLE PIES:

  • Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes.
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One Response to “Zucchini Whoopie Pies with Rum Cream Cheese Frosting”

  1. Claire April 30, 2011 at 10:36 am #

    This looks and sounds fantastic—I want to try it!

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