Whoopie Pies and Fluffy Marshmallow Frosting

Thursday, September 23, 2010

I recently checked out this book from the library, and although it has some great ideas- a lot of the ingredients are too fussy for me. I have no idea where I would find expeller-pressed oil or spelt flour or many of the other ingredients. So, I used what I had on hand and probably took every bit of wholesome-ness out of it.

One Pan Eggless Chocolate Cake (these are the ingredients I used, not necessarily what the book recommends)

1 1/2 c flour
1/2 c sugar
4 tbsp baking cocoa
1 tsp baking soda
1/2 tsp salt
6 tbsp vegetable oil
2 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup water

Preheat oven to 350. Mix together flour, sugar, cocoa, baking soda, and salt in 8-inch square pan. Pour vegetable oil, vinegar, vanilla, and water over it, and mix until combined. Bake for 30-35 minutes. For 14 whoopie pies- double everything but water and drop 1/4 cup of batter on a baking sheet lined with wax paper. Bake for 20 minutes.

*Note- I would use a much smaller scoop next time (like a tablespoon). Mine turned out huge and too big for a sandwich-style cookie.

I covered them with blue-tinted fluffy marshmallow frosting, also from the book.

Marshmallow Frosting
1/2 cup maple syrup
2 egg whites (I used meringue powder), stiffly beaten
1 tsp vanilla
1/4 tsp salt

Boil the maple syrup in a saucepan for 5 minutes, without stirring. Begin testing it by stirring occasionally, until it "spins a thread 5-6 inches long." Pour the syrup in a little stream over the egg whites, while beating constantly. Add vanilla and salt.Beat for 5 minutes, or until frosting is a spreadable consistency.


1 comment:

Brian Thayer said...

That is not what I think of when I read "Whoopie pies." Just saying.

Post a Comment