Whoopie pies with caramel
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 39 mg | (1 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the whoopies
- 125 grams butter
- 100 grams brown sugar
- 2 Tbsps sugar beet syrup
- salt
- 1 egg
- 250 grams Pastry flour
- 1 tsp Baking powder
- 120 milliliters Buttermilk
- For the caramel
- 100 grams sugar
- For the filling
- 120 grams butter
- 50 grams powdered sugar
- 150 grams marshmallow cream
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the whoopies, beat butter, sugar, corn syrup and a pinch of salt until stiff and stir in egg. Mix flour and baking powder and stir into butter mixture alternately with the buttermilk.
Divide batter into an even number of small circles on a baking sheet lined with parchment paper and bake 12-15 minutes.
For the caramel, sprinkle sugar into a saucepan and heat until sugar melts. When sugar turns golden, stir 70 ml (approximately 1/4 cup) water into sugar and boil down to thicken as desired.
Remove baked whoopies from oven and let cool. For the pie tops, drizzle half the caramel syrup over tops of half the whoopies.
For the filling, beat butter with powdered sugar until creamy, then gradually beat in marshmallow fluff. Stir remaining caramel into filling. Place filling in a piping bag fitted with a star tip and pipe onto bottoms of remaining whoopies. To assemble whoopie pies, set caramel-drizzled tops over filling and serve.