The bags are mostly packed, the food is prepped and I have enough sewing projects and reading material to keep me busy for the next month – all of this can only mean one thing… it’s VACATION time! There will be toes dipped into the ocean, sand found in every nook and cranny and plenty of lounging.
I just couldn’t imagine leaving without sharing this recipe for Zucchini Whoopie Pies. Sounds a bit odd doesn’t it?! I like odd. This combination came from two simple facts – 1. Whoopie pies are delicious and 2. Zucchini is in abundance this time of year. And let me also add that homemade marshmallow fluff filling is reason enough to make these little cake pies.
So while I’m gone your assignment is to make these little treats. I know, I’m strict.
I hope to update pictures and some fun projects we have planned for the beach while I’m gone but I’m not sure there will be much internet access. So if you don’t hear from me please don’t worry and send out a search party – trust me, I’ll be fine. 🙂
Zucchini Whoopie Pie
2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened
1 large egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 375°F (190°C).
In medium bowl combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
Drop by tablespoonfuls, 2-inches apart, onto parchment lined baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.
*They spread quite a bit so don’t make your mounds of batter too big.
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff (homemade recipe below)
1 teaspoon vanilla
Beat together butter, confectioners sugar then add in the marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature. Refrigerate if you aren’t going to use it before then.
makes 2 cups
3 egg whites
2/3 cup sugar
Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.
Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.
Eat immediately or refrigerate for no more than a week.