I had a big fight with a pan and it won. My loss is most likely all my fault. I got all cocky after my one and only experience making whoopie pies was a success. Probably lots of people use this pan and turn out one beautiful batch of whoopie pies after another. Not me.
I went all out and purchased a heart shape whoopie pie pan for a Valentine's themed post.
That pan kicked my ass. I just couldn't get the pies not to discolor during baking. For one batch I tried not greasing the "non-stick" pan.
The frustrating part was the pomegranate pies themselves were so good. A few ugly batches were made where I was surprised how many people would eat rejected whoopie pie halves. They got raves so I must have done something right with the recipe.
Finally I had just a little batter left, no more pomegranate syrup and was out of pomegranate juice to make more syrup. Desperate times. So with the last of the batter I eeked out teeny little round shapes on the baking sheet and filled them with marshmallow cream when they were done baking.
Then I labeled them "minis" to amp up the cuteness factor and called it a day. The recipe is great, albeit a little sticky to work with (wet your hands before touching the batter). These whoopie pies had the sweet deep flavor of pomegranate.
Maybe I am not ready to call it a day yet. Maybe I will fling that pan off my terrace. Happy Valentine's Day.
Mini Pomegranate Whoopie Pies with Marshmallow Filling
- 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 pomegranate syrup (recipe follows below)
- Red food coloring
- 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.
- Add the food coloring
- 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 Marshmallow Filling:
- 8 ounces of marshmallow fluff
- 3/4 cup softened butter
- 1 -1+1/2 cups powdered sugar
- 1 teaspoon vanilla
- Whip fluff and butter together on medium high.
- Add vanilla 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 Pomegranate syrup:
- 2 cups Pomegranate juice
- 1/2 cup sugar
- In a small saucepan heat pomegranate juice and sugar until boiling.
- Let simmer until reduced by half.
- Remove from heat and let cool completely before using for baking.
|A little wonky but still a cute treat for Valentine's Day|