Rustic Scoop™ Whoopie Pies

Posted by Vanessa Quan on

We have wanted to make whoopie pies for a long time.  They are such a fun treat that we knew we had to get to work to recreate them for a delicious, allergen friendly option.  The perfect amount of chocolate and the marshmallow fluff to fill them with is magical.  The flavor of the marshmallow fluff can be anything you want it to be and you can roll these in anything your heart can dream up.  When we set out to make these, they were instantly a hit!  

They will go quickly, consider yourself forewarned.  When you make these, we would love to see a photo and hear how they turned out.  Enjoy!

Happy Baking,
Laura

Rustic Scoop™ Baking Mixes



















Whoopie Pies 


Whoopie Pie Ingredients:
 
1 Rustic Scoop Chocolate Cake Mix 
1/2 Cup Vegan butter (or regular butter) softened 
1 Cup Milk of choice 
1 Tablespoon White vinegar (apple cider vinegar works too) 
1 teaspoon Vanilla extract 
1/4 Cup Egg whites, 3 Tablespoons *Aquafaba, or powdered egg replacer for one egg 

Marshmallow Fluff Ingredients:
 
1/3 Cup Water 
3/4 Cup Coconut sugar (or any other granulated sugar of choice) 
3/4 Cup Maple syrup 
3/4 Cup Egg whites, from the shell not a carton 
1/4 teaspoon Cream of Tartar 
1 teaspoon Vanilla extract or ½ teaspoon peppermint, orange, or lemon extract. 

Whoopie Pie Directions:

Preheat your oven to 350° F and line two baking sheets with parchment paper.

In a mixing bowl, place the butter and mix on medium speed until smooth.  Add the milk and white vinegar to the bowl and mix on medium speed until well combined.  If there are chunks of butter that’s ok.  Next, add the rest of the liquid ingredients and mix on medium speed.  Once all of the liquid ingredients are well combined, pour the Rustic Scoop Chocolate Cake mix in slowly.  Mix a little at a time with a constant stream to be sure you get a nice smooth consistency.  Once the mix is smooth, you are ready to make your pies.  Using a medium cookie scoop, about ¼ Cup, place scoops onto your parchment paper at least 1 ½ inches apart or they will run together.  Gently spread them just a bit so they are not too thick.  The mix will make approximately 22 whoopie pie halves, 11 whole pies.  Bake on 350° F for approximately 12 minutes rotating half way through baking.  When the pies are done baking, a toothpick should come out clean.  Place each half on a cooling rack. 

While your pies are baking, prepare the marshmallow fluff. 

Marshmallow Fluff Directions 
In a medium pot put your water, sugar, and maple syrup.  Stir the ingredients together with a whisk on medium heat until the sugar is dissolved.  Once the sugar is dissolved, reduce heat until the mixture is at a rolling boil.  Using a candy thermometer, heat the mixture at a rolling boil until it reaches 240° F.  While the sugar mixture is cooking, put your egg whites and cream of tartar in a clean mixing bowl.  Your mixing bowl must be clean and dry with no remnants of other food or your eggs won’t peak correctly

Mix the egg whites and cream of tartar on low until the cream of tartar is completely mixed in.  Then increase your mixer speed to medium/high and mix until stiff peaks form.  Stiff peaks are when you pull up your mixer and the egg mixture stays in a peak and doesn’t fall.  This will be about 4 minutes.  Once your mixture has reached stiff peaks, set it aside until your sugar mixture is ready. 

When your sugar mixture has reached 240° F let it cool for a minute or two.  Then with your mixer on medium speed, slowly pour your sugar mixture into your egg whites.  Once you have poured all of your sugar mixture into the eggs turn your mixer up to high speed and let the marshmallow fluff magic happen.  It will take about 5 minutes for the mixture to become glossy and fluffy.  When your fluff is almost ready, put in your flavored extract of choice.  Put your fluff in your refrigerator until your whoopie pies are baked and cooled completely.  Once your pie halves are cool, pipe as much marshmallow fluff as you want on half of the pies, then put another half on top making a whole pie.  If you don't eat all of them right away, they freeze well for up to a month!   

If you want to get fancy, which we suggest, crumble your favorite item.  Some fun ideas are: Gluten Free oreo cookies, candy canes, candied oranges, toasted coconut flakes, mini chocolate chips, graham crackers, or anything else you can come up with.  Maybe have a crumbled topping bar so everyone can choose their favorite!   

Once you have crumbled your favorite item, be sure the marshmallow is squeezing out of your pies just slightly.  Take each pie and roll the marshmallow fluff edges in your crumbled treat until the whole outside of your marshmallow fluff is covered.  Complete with each of your pies.  Enjoy!

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