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Clementine Whoopie Pies with Vanilla Clementine Buttercream Filling


  • For the cookies:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 Tbsp clementine zest
  • 1 ½ cups Zulka Morena sugar
  • ½ cup butter (1 stick), room temperature
  • 2 large eggs
  • 15 oz ricotta cheese
  • 1/3 cup fresh clementine juice
  • For the Buttercream:
  • 1 ½ cups unsalted butter (3 sticks), room temperature
  • 4 cups Zulka powdered sugar, sifted
  • 1/3 cup fresh clementine juice
  • 1 tsp vanilla extract
  • 2 Tbsp clementine zest
  • ½ tsp sea salt


Preheat oven to 3500 F. Prep baking sheets with either parchment or silicon bake mats.

Combine the flour, baking powder and soda and salt in a medium bowl, stirring well. Set aside.

In a small bowl combine the sugar and the clementine zest. Rub the zest and sugar between your fingers to release the oils from the zest into the sugar, until it takes on an orange hue.

In a large bowl, use an electric mixer to combine the butter and the sugar mixture. Mix on medium until creamy, about 2-3 minutes. Add the eggs one at a time, mixing well. Add the ricotta and clementine juice and mix for another minute. Add the flour mixture and mix on low until well combined.

Spoon 1 ½ tablespoon-sized balls of dough onto lined cookie sheets, about 2” apart. Bake for 8-10 minutes or until the bottom edges are starting to brown slightly and the tops are set. Transfer to a wire cooling rack to cool.

To make the buttercream:
Cream the butter until light.  Add the sifted powdered sugar into the bowl half a cup at a time and mix well after each addition. Add in the salt, zest, vanilla extract and then the juice one tablespoon at a time until you reach the desired taste and consistency. If you add too much juice the buttercream will be thinner and harder to spread or pipe.

To assemble:
Using a pastry bag and open star tip, or spoon, spread a few tablespoons of the buttercream onto the bottom of one of the whoopie pie halves. Top with another half. Repeat with remaining pies. Serve at room temperature. The whoopie pies can be kept chilled in an airtight container for up to 3 days.

Makes 3 dozen sandwich cookies.


Natural, Pure, Cane Sugar