whole wheat, sugar-free chocolate whoopie pies
So last weekend I wanted to try my hand at whoopie pies, and I knew just the thing I wanted to cook them in. My mom has a precious heart-shaped cake pan… I know, I know, it’s a little late for the hearts and all… Valentine’s day was a month and a half ago… but I think hearts are timeless, haha. And, you know, these are really cute.
Just a note, however: the frosting/filling is NOT sugar-free. The chocolate cookie/cakes are 100% sugar-free, but I’ve not yet discovered a recipe for a good sugar-free frosting. It’s in the works, though!
Whole Wheat, Sugar-Free Whoopie Pies
makes approximately 14, 130 calories each
1 serving = 2 cookies = 260 calories
1/2 c baking Splenda
1/2 c vegetable shortening
2 eggs
2 c whole wheat flour, sifted
1/2 c unsweetened cocoa powder
1 tsp baking soda
1 c 2% milk
1/2 tsp salt
1 tsp vanilla extract
1. Preheat oven to 350F and butter your baking pan. In a medium bowl, cream shortening and Splenda together.
2. Add eggs and milk to the Splenda and shortening mixture and combine well.
3. In a large bowl, combine flour, cocoa, baking soda, salt, and vanilla.
4. Slowly incorporate the Splenda/shortening/egg/milk mixture, mixing steadily. If the mixture seems to dry (which is very possible due to the whole wheat flour), add milk in 1/4 c increments until the batter is suitable for you to work with.
5. Fill baking pan and bake for approximately 12-15 minutes. Keep an eye on these, they cook fast!
Peanut Butter Buttercream Frosting
makes approximately 28 tablespoons
approximately 85 calories/tablespoon
1 stick butter, softened
1/2 c peanut butter
2 tsp vanilla extract
1 lb. powdered sugar
1. Cream butter in a large bowl.
2. Incorporate peanut butter and vanilla until combined.
3. Add powdered sugar in 1 c increments until frosting is well-combined, smooth, and creamy.
4. Refrigerate or use immediately.
