Kombucha Whoopie Pies with Kombucha Marshmallow Filling

by Lora Wiley-Lennartz

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)
Ingredients:
  • 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)

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

Directions:
  • 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:
Ingredients:
  • 1/4 cup kombucha drink
  • 1/2 cup sugar
Directions:
  • 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.

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7 comments

Linda V @ Bubble and Sweet August 2, 2011 - 8:09 pm

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

Reply
Hazel July 28, 2011 - 2:48 pm

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!

Reply
Joanne July 28, 2011 - 9:41 am

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!

Reply
Deeba PAB July 28, 2011 - 8:11 am

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!

Reply
Three-Cookies July 27, 2011 - 4:29 pm

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

Reply
Lauren Hairston July 27, 2011 - 4:01 pm

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

Reply
Sanjeeta kk July 27, 2011 - 11:49 am

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

Reply

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