Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup (packed) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cup ground pistachios
- 2 cups confectioners’ sugar
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons heavy (whipping) cream
- 1 teaspoon rosewater or rose essence
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 to 4 drops red food coloring
- Produce
- Pistachios, ground (3/4 cup)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (1 1/2 teaspoons)
- Brown sugar, packed (3/4 cup)
- Cardamom, ground (1 teaspoon)
- Confectioners’ sugar (2 cups)
- Food coloring, red (3 drops)
- Granulated sugar (3/4 cup)
- Salt (5/8 teaspoon)
- Vanilla (2 teaspoon)
- Dairy
- Butter (1/2 cup)
- Butter, unsalted (4 tablespoons)
- Buttermilk (1 cup)
- Heavy (whipping) cream (3 tablespoons)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- Rosewater or rose essence (1 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 13, 2011 (1 year ago).
17 people saved this recipe.
