Vanilla Whoopie Pies

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recipe by Nicola Forde http://here-goes-muffin.com/

  • Time icon
    Total Time
    42mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    213

Whoopie Pies are not exactly something you hear of everyday and even when you do, they don’t sound particularly appealing! I promise you though, this American treat (Fact: they are official state ‘treat’ of Maine, not to be confused with the official state dessert, which is blueberry pie!) is worth all of the effort. These soft and fluffy half-cake-half-biscuit creations originated in New England and are a Pennsylvania Amish tradition. They consist of two baked rounds, commonly flavoured with cocoa, sandwiched together with a marshmallow ‘fluff’ or cream filling. These vanilla whoopie pies are a twist on the American classic! This recipe is adapted from two great recipes from Cupcake Jemma (www.youtube.com/cupcakejemma) and Sorted Food (https://sortedfood.com/recipe/rhubarbwhoopiepie)

Inspired by: https://nicolaforde.wordpress.com/2016/05/07/american-classic-whoopie-pies/

recipe updated Mar 1, 2022

Ingredients

  • Lemon icon
    Lemon
    ½
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Caster sugar icon
    Caster sugar
    75 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    135 g
  • Cornflour icon
    Cornflour
    50 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Buttermilk icon
    Buttermilk
    2 tablespoons
  • Single cream icon
    Single cream
    50 ml
  • Icing sugar icon
    Icing sugar
    4 tablespoons
  • Mascarpone cheese icon
    Mascarpone cheese
    100 g
  • Raspberries icon
    Raspberries
    315 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Serving plate
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat the oven to 175c/347F/gas mark 4
  2. Cream the butter and sugar together for about 3 minutes until pale and fluffy
  3. Add egg and whisk until combined
  4. Add all purpose flour, cornflour and baking powder to the mixture
  5. Fold lightly until completely mixed then set aside
  6. Add vanilla extract and buttermilk and mix until just combined
  7. Line a clean baking sheet with parchment paper
  8. Pipe mixture into rounds with piping bag
  9. Bake until light golden and let cool - 12 min, 175°C
  10. Add single cream to a clean medium bowl and whisk until soft peaks form
  11. Add icing sugar and whisk until well combined
  12. Add mascarpone cheese and lemon juice and fold until well combined
  13. Add lemon zest to the filling
  14. Decorate each whoopie one by one with piping bag
  15. Add raspberries and serve
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