Mint Julep Whoopie Pie

Ingredients:

Cake

• 2 cups premium flour
• 2 tsp baking powder
• 0.5 tsp of soda
• 1 teaspoon coarse salt
• 1 vanilla bean
• 0.5 cup granulated sugar
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter at room temperature
• 2 tbsp. confectionery fat
• 2 large eggs at room temperature
• 1/4 tsp peppermint extract
• 3 drops green gel food coloring
• 0.5 tbsp. + 2 tbsp. l. milk
• Special equipment: 2 pastry bags with 1 cm round tips or 2 zip-lock bags

Filling

• 110 g of cream cheese at room temperature
• 2 tablespoons unsalted butter at room temperature
• 2 cups powdered sugar
• 2 tbsp bourbon

Mint sugar

• 1/4 cup granulated sugar
• 1 tbsp. tightly packed fresh mint leaves

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. Cakes:
   
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Place the seeds, white and brown sugars, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition, and beat for 3 minutes, scraping down the sides of the bowl.
3. Add peppermint extract and food coloring to the milk, reduce mixer speed to low, and add the milk to the sugar and egg mixture (the mixture may separate, but that's normal). Mix until smooth, then gradually add the flour mixture, continuing to mix (do not beat) until the batter is smooth and even.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag will compact it, resulting in dry baked goods.
4. Transfer the batter, scraping it down with a spatula, to a pastry bag fitted with a 1/2-inch round tip or a plastic bag with a 1/2-inch corner snipped off. Drop 1-tbsp mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the cakes are set and spring back when gently pressed, about 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer them with a spatula to a wire rack to cool completely.
5. Filling:
   
   Beat the cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add the powdered sugar and beat until the filling is fluffy and smooth. Add the bourbon and beat for another minute (the filling will be very soft).
   
   Mint sugar:
   
   Place granulated sugar and mint in a food processor and pulse until mint is finely chopped and sugar is green.
6. Using a pastry bag or spoon, pipe the filling onto the flat side of half the cakes, leaving a small gap from the edge. Top with another cake, flat side down, to create sweet sandwiches, and press gently. Roll the exposed sides of each cake in peppermint sugar. Arrange them in a single layer and refrigerate until the filling has set, about 30 minutes. The cakes can be made the day before, arranged in a single layer in a container, and sealed tightly.