I’m not vegan, but gelatin freaks me out. I’ve had a jar of Kraft Jet-Puft spread in my cabinets for a while, because I didn’t want to use it. Marshmallow always means gelatin to me.
It doesn’t have gelatin in it! It’s more of a jarred merengue, with eggs and cream of tartar to give the stuff structure. Huzzah! It was time to make whoopie pies.
I nicked the recipe from the Fluff site, which isn’t Kraft’s. But it’s still worked well!
For the cookies:
- 1 egg
- 1/3 c. vegetable oil
- 1 c. sugar
- 2 c. unsifted all-purpose flour
- 1/3 c. unsweetened cocoa
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. milk
- 1 tsp. vanilla
- Filling (recipe follows)
- Heat oven to 350 F.
- Grease two large cookie sheets and set aside.
- In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color.
- In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients.
- Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time.
- Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.
- 1/2 c. butter or margarine
- 1 c. confectioners’ sugar
- 1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
- 1 tsp. vanilla
- In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.
To be Easter-y, Spring-y and festive, I dyed the filling a light violet.
Do you call yours whoopie pies or moon pies?
Linking this up to Eisy Morgan!