Whoopie Pies for your sweetie! Get your apron on and get ready to get messy in the kitchen. This recipe calls for sticky fingers and mouth-watering sneaky bites. Here is my version of Homemade Whoopie Pies Made Healthier.
Homemade Whoopie Pies Made Healthier
First of all, I made homemade marshmallow fluff too. That was messy but contains only what I put in it, no preservatives and no fructose corn syrup. I love to use better-for-you ingredients in all my baking. I do enjoy baking desserts when I have the time. But, what I enjoy more, is finding old recipes and tweaking the ingredients for a better dessert for my family. Make sure you see how I made my marshmallow fluff.
Homemade Whoopie Pie Recipe
This recipe makes seven extra large Whoopie Pies or 14 large ones.
- 1-1/2 cups Bob’s Mills Unbleached White All-purpose Flour
- 1/2 cup Navitas Organic Cacao Powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon of sea salt
- One stick unsalted Kellygold butter (softened)
- 1 cup granulated sugar such as Wholesome
- a large egg
- One teaspoon vanilla
- 1/2 cup Greek yogurt
- 1/4 cup half & half (make your own) *
*To make 1/4 cup homemade half and half: Take one teaspoon unsalted melted butter and place in measuring cup, then pour enough whole milk inside to make 1/4 cup.
- Preheat oven to 350 degrees.
- Using an electric mixer; beat butter and sugar until combined; beat in egg and vanilla.
- In a medium bowl combine flour, cocoa, baking soda, and salt.
- Slowly add half the flour mixture to the batter.
- Add Greek yogurt & the half and half.
- Then slowly add the rest of the flour mixture.
- Line a baking sheet with parchment paper.
- Using an ice cream scoop to make extra-large whoopie pies, drop batter on baking sheet 2-1-1/2 inches apart (these cakes spread out).
- Bake 11-12 minutes. Transfer to wire rack and cool.
After making your marshmallow fluff (the filling) spread a generous amount between two cakes and you’re done.
Homemade Marshmallow Fluff (The Filling)
- Three large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cups granulated sugar (such as Wholesome) (optional; extra sugar for peaking foam)
- 3/4 cups corn syrup or 3/4 cups honey (I used honey)
- 1/4 cup room-temperature fresh water
- One teaspoon vanilla
- Beet juice powder for color (1 tablespoon or so) Note: not too much, or you will change the taste. I used too much (about one tbs too much).
- Bring to a boil the honey, water, and sugar. Turn down the heat, being careful not to over boil; constantly stir and keep an eye on it. Boil 5 mins; set aside.
- With a mixer, beat egg whites and cream of tartar until foamy
- Add a couple of sprinkles of extra sugar and beat until foam peaks a little.
- On medium speed, take the honey mixture and slowly drizzle into beaten egg foam and beat for 5 mins.
- Add vanilla and beat again for a minute.
- Sprinkle in beet juice to the desired color. I used about two tablespoons to get a light pink color. However, it changed the taste too much. I won’t use that much next time. Use a little then taste it. *
- Store in a tight fit container until ready to use. Can store in frig for up to a week or so.
*If you are not making these Whoopie Pies for Valentine’s Day I may want to leave out the beet juice for color. I thought it was an adorable extra touch.
Did I say messy? It’s messy.
When considering the color of the Marshmallow Fluff – think green for St. Patrick’s Day – use Matcha Tea for color. What about Easter – use turmeric powder for a yellow color. Try these, so you don’t have to use food coloring which has color additives that are not good for you.
The other day, I came across Seven Sisters Scones that sell gluten-free scones in their small kitchen. I checked out their ingredients and liked what I saw. Wanted to share. This is my affiliate link for them.
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