Vanilla Whoopie Pies

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recipe by Nicola Forde www.here-goes-muffin.com

  • Time icon
    Total Time
    42mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    297

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)

recipe updated Jun 7, 2019

Ingredients

  • Unsalted butter icon
    Unsalted butter
    80g
  • Caster sugar icon
    Caster sugar
    75g
  • Egg icon
    Egg
    50g
  • All purpose flour icon
    All purpose flour
    135g
  • Cornflour icon
    Cornflour
    50g
  • Baking powder icon
    Baking powder
    2g
  • Vanilla extract icon
    Vanilla extract
    5ml
  • Buttermilk icon
    Buttermilk
    30ml
  • Single cream icon
    Single cream
    50ml
  • Icing sugar icon
    Icing sugar
    30g
  • Mascarpone cheese icon
    Mascarpone cheese
    100g
  • Lemon juice icon
    Lemon juice
    14g
  • Lemon zest icon
    Lemon zest
    29g
  • Raspberries icon
    Raspberries
    317g

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Serving plate
  • kCook icon Large resealable plastic bag
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat - 175°C
  2. Get a clean large mixing bowl
  3. Add softened unsalted butter
  4. Add caster sugar
  5. Cream together until light and fluffy - approx 3 min
  6. Add egg
  7. Whisk until combined
  8. Add sifted all purpose flour
  9. Add sifted cornflour
  10. Add baking powder
  11. Fold lightly until completely mixed then set aside
  12. Add vanilla extract
  13. Add buttermilk
  14. Mix until just combined
  15. Line a clean baking sheet with parchment paper
  16. Pipe mixture into rounds with piping bag
  17. Bake baking sheet until light golden and let cool - 12 min, 175°C
  18. Get a clean medium bowl
  19. Add single cream
  20. Whisk until soft peaks form
  21. Add sifted icing sugar
  22. Whisk until well combined
  23. Add room temperature mascarpone cheese
  24. Add lemon juice
  25. Fold until well combined
  26. Add finely grated lemon zest
  27. Get a clean serving plate
  28. Decorate one by one with piping bag
  29. Add raspberries
  30. Serve
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