I was sent samples of maple syrup from the nice people at Pure Canada Maple Syrup.  I was very excited when Laura contacted me, because I love pure maple syrup.  A few years ago when we vacationed in the north east we were able to sample a few different kinds.  Growing up in the Mid-West, it isn’t nearly as readily available.  So I have been forced to come accustomed to the mass produced ones you get at the grocery store.  When the box showed up my husband said “that looks like enough for my waffles, you aren’t going to make anything with that, right?”  Well, I did make something, and I am really looking forward to having some on our waffles one morning.

Did you know there are promising indications that maple syrup has over 54 antioxidants (some are similar to those found in red wine, berries and flax seed) and may benefit your liver health.  What a great reason to have pancakes for breakfast!

I have never made Whoopie Pies before.  They are all the rage right now.  I have had one in my life (a few years ago on vacation), and it wasn’t anything to write home about.  I love the idea of them, but the one I tried was dried out, and not very good.  So I have been kind of turned off.  I finally gave in though, and came up with a great flavor combination with the maple syrup.  These were everything I hoped a Whoopie pie would be, they were moist, fluffy, and delicious.  The sweetness of the maple syrup works very well with the brown sugar flavored cookie.

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Brown Sugar with Maple Buttercream Whoopie Pies
Cookie recipe Adapted from Tracey’s Culinary Adventures

2 1/4 cups  flour
1 1/2 tsp baking powder
1/2 tsp salt
4 Tbls butter, softened
4 Tbls vegetable shortening
1 cup brown sugar
2 eggs
1/2 cup buttermilk
2 Tbls milk
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla (maple extract would be good too)

Maple Buttercream

4 Tbls butter, softened
2 Tbls pure maple syrup
3 cups powdered sugar
1/4 cup milk

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.

Combine flour, baking powder and salt.  Set aside.  Cream the butter, shortening, and brown sugar until light and fluffy (approx 3-4 min).  Add eggs and buttermilk and beat until combined.  (It will look curdled, that is OK.)

In a 1 cup measuring cup combine milk, baking soda, and vinegar. With your mixer on low pour in half of the flour mixture, then the milk, then the rest of the flour.  Mix until just combined.  Stir in vanilla.

Use a small cookie scoop to drop dough onto baking sheets.  Leave about 2 inches between the cookies.  Bake for about 8-10 minutes or until they are set, and just starting to brown around the edges.  Let cool for a few minutes, then cool on a wire rack.

To make the buttercream frosting, cream together all of the ingredients.  Use more or less milk to get the desired consistency.  Fill a pastry bag fitted with a plain tip with the buttercream.   Match up the cookies by size.  Pipe buttercream onto the flat side of a cookie.  Place the top on and gently press together.

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**I was sent free samples of the syrup from Pure Maple Syrup Company.  All opinions are my own.