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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.
Forget it.
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
For the Pomegranate 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 pomegranate syrup (recipe follows below)
- Red food coloring
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.
- 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:
(Slightly adapted from Marshmallow Fluff Frosting recipe from Please Pass the Pie)
Ingredients:
- 8 ounces of marshmallow fluff
- 3/4 cup softened butter
- 1 -1+1/2 cups powdered sugar
- 1 teaspoon vanilla
Directions:
- 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:
Ingredients:
- 2 cups Pomegranate juice
- 1/2 cup sugar
Directions:
- 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.
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| A little wonky but still a cute treat for Valentine’s Day |
9 comments
I'm not a huge fan of shaped baking trays – I buy them all the time and then I am disappointed with the results. But I am a fan of these whoopies, I adore pomegranate and they sound delicious.
The minis turned out awfully cute. Every cloud has a silver lining! I still haven't had a whoopie pie–these look amazing.
I once tried to make cookies shaped like whoopie pies and they were a disaster so I called them whoopsie cookies. Mini is a good label in cases like this – for savory mistakes I just tack on "rustic." But no one would have ever known these weren't the way you wanted I am sure!
Oh no! How sad about the heart shaped pan! I always make whoopie pies by piping them and it's usually much easier than dirtying a whole pan. Speaking of which…I haven't made them in a while and these look like the perfect flavor combo!
Those minis are the cutest! I bet they are delish!
I've had my turn at pan-flinging after a baking disaster. It made me feel better.
Don't worry, the minis are for sure way cuter than big old floppy hearts. It was a blessing in disguise 🙂
Aww what a shame about the pan but you recovered very nicely I'd have to say! 😀
You always come up with the most original flavours to use in your baking. The whoopie pies, while not what you were hoping for do look wonderfully delicious.
Are you sure it's the pan discolouring the batter?
I tried making them in the hert pan with and without a grease. I also lined the shelf below with a heavy cookie sheet for protection. Nothing worked. I thought it might be the batter but when I made the minis on baking paper, the bottoms were perfect. No discoloring.