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Whoopie Pies

For an extra special treat make these delicious Whoopie Pies


Posted: 21 September 2011
by Junior

I had to include this family favourite. It’s very important that we all feel we can indulge (in moderation) once in a while. I cut these in half for my children and we all share them.

Makes 16 pies

Ingredients

For the cakes

150g (5oz) plain flour 
150g (5oz) wholewheat pastry flour 
60g (2oz) unsweetened cocoa powder 
1 tsp bicarbonate of soda 
1/2 tsp baking powder 
 1/4 tsp salt 
120ml (4fl oz) light olive oil 
250g (9oz) brown sugar 
2 egg whites 
60g (2oz) spinach purée 
2 tsp pure vanilla extract 
120ml (4fl oz) low-fat (1%) buttermilk 
Non-stick cooking spray 

For the filling 

120g (4oz) unsalted butter, softened 
150g (5oz) icing sugar 
280g (10oz) marshmallow creme 
1 tsp pure vanilla extract 

Method

Preheat the oven to 180˚C/350°F/Gas Mark 4. Whisk together the flours, cocoa, bicarbonate of soda, baking powder, and salt in a bowl. In a large bowl, beat the oil and brown sugar with a mixer at medium-high speed until well combined. Add the egg whites and mix on low until blended. Blend in the spinach purée and vanilla. Alternately, add in the flour mixture and the buttermilk, beginning and ending with flour, mixing until smooth and just combined. Coat 2 large baking sheets with cooking spray. Place spoonfuls of batter about 5cm (2in) apart onto them. Bake until the cakes are cooked through and spring back to the touch (about 8–10 minutes). Transfer to a rack to cool. 

To make the filling, use an electric mixer on medium speed to beat together all the ingredients until it is smooth (about 3 minutes). Spread a rounded tablespoonful of filling on each of the flat sides of half of the cakes and then top with the remaining cakes to serve.

Double Delicious! by Jessica Seinfeld is published by HarperCollins, £18.99. 


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