Wednesday, July 27, 2011

Kombucha Whoopie Pies with Kombucha Marshmallow Filling

One of my favorite beverages is Kombucha. Aside from it's many supposed theraputic benefits, I love it's sweet spicy flavor. I am referring to Kombucha in designer drink form, not in it's pure state which I understand can be quite nasty tasting. I drink the Carpe Diem brand (made by Red Bull) here in Germany.

I was looking for a unique flavor for my first whoopie pie baking experience and Kombucha was the lucky winner. I made a quick syrup out of the drink to add to both the cookie and filling.

Recently I bookmarked a delicious looking marshmallow frosting using Marshmallow Fluff from Please Pass the Pie. This was the perfect opportunity to take it for a test drive.

So glad I did because this filling/frosting was perfect. I can't wait to try it on cupcakes.

These whoopie pies have a subtle kombucha flavor and the marshmallow frosting adds fluffy sweetness.

Kombucha Whoopie Pies with 
Kombucha Marshmallow Filling

For the Kombucha Cookie:
(Slightly adapted from Maple Walnut Whoopie Pies from King Arthur Flour)

  • 2 cups flour
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 stick butter
  • 3/4 cup firmly packed light brown sugar
  • 2 eggs
  • 1/3 cup kombucha syrup (recipe follows below)

  • Preheat oven to 350 degrees F
  • Line two baking sheets with parchment paper.
  • Whisk together flour, salt and baking powder and set aside.
  • Cream together the butter, sugar and syrup.
  • Beat in the eggs one at a time.
  • Turn mixer down a speed and add the dry ingredients in three parts.
  • Use a tablespoon or cookie scoop to form the cookies on the baking sheets. 
  • Bake for 10 minutes or until the middle of the cookie springs back when touched and the edges are slightly brown.
  • Remove from oven and transfer to a wire rack to cool completely.

For the Kombucha Marshmallow Filling:

  • 8 ounces of marshmallow fluff
  • 3/4 cup softened butter
  • 1 -1+1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons kombucha syrup

  • Whip fluff and butter together on medium high.
  • Add vanilla and syrup and blend thoroughly.
  • Turn mixer down to medium low and add powdered sugar gradually until you have a nice fluffy consistency to the frosting.
  • Fill a piping bag and pipe the frosting into one whoopie pie and use another to sandwich it together.

For the Kombucha syrup:

  • 1/4 cup kombucha drink
  • 1/2 cup sugar
  • In a small saucepan heat kombucha and sugar until boiling.
  • Let boil for about 2-3 minutes.
  • Remove from heat and let cool completely before using for baking.


  1. I need to bake these whoopie pies just for the sake of Kombucha :) Lovely click.

  2. These look fabulous! I've never had either a whoopie pie or kombucha. I'm feeling a little deprived!

  3. Looks very interesting. I have never tried Kombucha or Whoopie Pies. Very curious now

  4. Love the name Kombucha and always salute your adventurous and fun spirit Lora! I've never had a whoopie pie before, and yours sound delightful!

  5. I've heard such good things about kombucha but have never actually tried it! Maybe I'll just skip straight to the whoopie pies. They look delicious!

  6. Wow - a very unique flavour whoopie pie indeed! I remember eating some Hoegaarden flavoured profiteroles and loving it, I guess you can really put you like in these sorts of things!

  7. I love whoopies you always come up with the most interesting combinations.


Thank you for your comments and feedback. I love hearing from you!