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.
I decided that I wanted to try my hand at creating my very own whoopie pie recipe, so I spent a couple of hours googling to find the perfect combination of ingredients.
I came across two great recipes for whoopie pies, one from the guys at Sorted Food for vanilla whoopie pies and one from my favourite, Cupcake Jemma, who created this simple to follow video on how to make the classic whoopie pie.
Using a combination of these recipes and a few ideas of my own I came up with these – vanilla whoopie pies with lemon mascarpone cream and fresh raspberries.
Yes, I know that all sounds very posh and unattainable.. but I promise you, these are so simple to make and can be thrown together in under half an hour. They are much easier to fill than piping a cupcake and require very little fuss, but best of all they taste absolutely delicious!
Without further ado, here’s the recipe!
These measurements are for 12 whoopie pies (24 pie rounds)
For the pie ’rounds’:
- 80g of butter (softened at room temperature)
- 75g caster sugar
- 1 large egg
- 1tsp vanilla extract (I use this one by Nielsen Massey – you’ll find it in most supermarkets)
- 135g plain flour
- 50g cornflour (this is also referred to as cornstarch or potato flour! Again you will find this in most supermarkets)
- 30g or 2tbsp buttermilk*
- 1/2tsp baking powder
*TIP – if like me you do not have buttermilk in your fridge you can make your own very easily by dropping a tsp of lemon juice into 30g/2tbsp of whole milk. Wait for it to separate slightly, about 5 minutes.
For the filling:
- 4 heaped tbsp of icing sugar
- 100g of mascarpone cheese
- 50ml of fresh single cream
- The juice of 1/2 a lemon
- lemon zest (1/2 a lemon should be enough!)
- A punnet of raspberries
- An electric mixer – handheld or freestanding (you can use a bowl and wooden spoon alternatively!)
- A large bowl
- A piping bag (disposable is best)
- Large round nozzle for the piping bag like this one
- A baking tray
- Greaseproof parchment paper
- A spatula
- Measuring spoons, if you have them
- Heat the oven to 175c/347F/gas mark 4.
- Cream the butter and sugar together for about 3 minutes until pale and fluffy. If you are doing it by hand give yourself an extra minute!
- Add the egg to the mixture and whisk for up to 30 seconds until well incorporated.
- At this point you can fold in the cornflour, plain flour and baking powder slowly to avoid any flour pocket explosions!
- Once incorporated, add in the buttermilk and vanilla extract and mix gently. At this stage, your mix will not feel like a usual ‘cake’ batter… it should be thicker, but not as stiff as a cookie dough.
- Using a spatula, carefully dollop (I love that word) the mixture into the piping bag fitted with a large round nozzle. You can stand the piping bag in a pint glass if it helps!
- Twist the top of the bag tightly to remove any air bubbles and then gently pipe blobs of mixture that are roughly 3-4cm in diameter onto the baking parchment. The most you should be able to fit on a large baking sheet is about 9 blobs.
- Using a damp finger, pat down any pointed peaks that might’ve been caused as you pulled the piping bag away.
- Pop them into the oven for 12 minutes.*
- Take them out of the oven and place them straight onto a cooling rack. You’ll know they’re done because they’ll come cleanly away from the sheet of greaseproof parchment.
*My oven is temperamental and heats quite quickly… give yourself 2-3 more minutes if your oven usually takes a bit longer.
Now for the filling…
- While the whoopie pie rounds are cooling, add the fresh cream to a bowl and mix for 2-3 minutes until it starts to form soft peaks.
- Add the icing sugar and whip for another minute.
- Once that’s all in you can grate in the lemon zest and squeeze in the lemon juice.
- Finally, fold in the mascarpone cheese and whip well for 1 minute to ensure they are no lumps of cheese!
To fill your pies, you can use whatever utensils you like – I used an offset spatula to cover one pie round with cream. I then pushed three raspberries into the cream and added a little more to ensure that the second round would sandwich neatly on top. You can use as many or as few raspberries as you like!
Et voilà! Hope you enjoyed watching me make these on Snapchat… I absolutely love sharing baking snaps… sorry to my friends if it gets annoying!
Let me know if you want me to continue snapping my bakes and what my next recipe should be?
Make sure to follow me on snapchat at ‘Ficolanorde’ and on instagram @here_goes_muffin.
Thanks for reading and Happy Baking!