finished whoopie pie featured image

Making Whoopie!

Following the many Facebook birthday wishes lots of you know that my birthday was celebrated recently.  The lovely Erik gave me lots of lovely things, most relevantly for this blog a book Afternoon Tea by Eric Lanlard. This Whoopie Pie recipe is taken from his book.  As always I have made it my own, adding fresh raspberries. Mr Lanlard also tops off his Whoopie Pies with melted white chocolate and chocolate curls, you can have too much of a good thing.

The very idea of Marshmallow Cream fills me both with delight and dread! This has to be an all-round good thing, but is it going to make your teeth ache with sweetness? After having made and consumed these Whoopies yes to the first part, but very surprisingly no to the second. These were not overly sweet, the marshmallow flavour came through but the sugar levels were to my amazement low. I’d really recommend you give this one a go.  Sweet – but not too much.

To Make My Version of Whoopie Pies You Will Need

For the Sponge

  • whoopie pies ingredients1 Large Egg
  • 150g Light Muscavado Sugar
  • 70g Unsalted Butter Melted & Cooled
  • 125ml Soured Cream
  • 2 Tblsp Whole Milk
  • Half Tsp Vanilla Bean Paste
  • 3 Drops Orange Blossom Extract
  • 250g Plain Flour
  • 3 Tsp Bicarbonate Of Soda
  • 50g Sun Dried Cranberries

Put the oven on at 180C/160Fan/350F/Gas 4 and line two baking trays with parchment.

Step 1

light and frothyStart off with the eggs in a bowl and add one third of the sugar, whip until light and frothy. Then add the second third, whisk and repeat with the final third.

In another bowl or jug combine the wet ingredients, that’s the butter, soured cream, milk, vanilla and orange extract. Mix until combined and then stir this into the egg and sugar mixture.

pipe ballsAdd the flour and bicarb and fold in, then fold in the cranberries. Tip the mixture into a piping bag, snip the bag open with about a 2cm width.  I have a trick I employ when filling piping bags, put the point of the bag into a large glass and fold the spare material over the outside of the glass. This holds everything in place so that you have two hands free for filling the bag.

Step 2

coolPipe out 20 large walnut sized balls onto the baking parchment. Pop this into the oven for 13-14 mins, until tinged golden and feeling spongy. Lift the baking parchment onto a wire rack to cool completely.

To Make The Marshmallow Crème you Will Need

  • marshmallow ingredients50g White Chocolate Melted & Cooled
  • 100g White Marshmallows
  • 50ml Whole Milk
  • 3 Drops Vanilla Bean Paste
  • 125g Soft unsalted Butter
  • 1 Punnet Raspberries

Step 3

Melt the white chocolate, there are two main ways of doing this, first is a bowl suspended over simmering water. Don’t let the bottom of the bowl come in contact with the bubbling water. Secondly melt it in the microwave, as this is such a small amount 15sec bursts with a good stir between each zapping. Small amounts of chocolate are easily overheated, so gently does it. With either method when the chocolate is about two thirds melted take it off the heat and the residual heat will finish the job. We are looking for melted and cooled.

milk and marshmallowDrop the marshmallows into a saucepan I’ve cut mine up as they were jumbo ones.  Add the milk and gently warm through until all is melted together. Then stir in the melted chocolate and put this aside to cool down and set.

Step 4

whip marshmallowThen in a bowl whisk the butter and add dollops of the set mallow mixture. The set mixture is like foam rubber and not too attractive, but as you whisk it into the butter it transforms into a pillowey-soft mound of loveliness.  I use a jug here, this keeps the mix close to the mixer blades.  You can do this in a bigger bowl but you may need to chase the mixture around the bowl.

Step 5

pipe add raspberryFit a bag with a 1cm plain nozzle and pile the whipped cream into the bag. Pipe 4 raspberry sized dollops evenly spaced around the edge of one sponge. Pipe a bigger mound into the centre and then around the edge insert 4 raspberries. Finish off the sandwich with another sponge and et voila you have your whoopie.

I added a dredge of icing sugar, but don’t have to. There were stupendous – if I say so myself. My parents thought that they were the perfect finish to a delicious lunch – praise indeed.  So get making whoopie!

whoopie pies finished













  • Bruce 23rd July 2016 at 10:38 am

    I thought these confections were jolly good but if you want to gild the lily put some cream into them – it has more substance to it than marsh mallow!

    • Mark 24th July 2016 at 8:45 am

      Sorry dad, for onec I do not agree with you. Fresh cream would add another texture and woudl not be required or even nice. But I love all your comments all the same.

  • Tottie from Tooting 23rd July 2016 at 2:41 pm


  • Dave 23rd July 2016 at 5:26 pm

    I’m drooling all over my computer keyboard, just looking at the pictures .
    Yummy !

    • Mark 24th July 2016 at 8:41 am

      Dave, please unplug your computer before drooling, just for safty’s sake!

  • Rev Mother 24th July 2016 at 5:09 pm

    I completely disagree with your Dad (so what’s new you ask?) I loved the marshmallow so don’t listen my son..

    Rev. mum xxx.

    • Mark 26th July 2016 at 10:07 am

      Wise as ever, mother mine!

  • sorana 25th July 2016 at 9:18 am

    Oh God have mercy! 😮 they look awesome.

  • Deb the Bread 25th July 2016 at 10:22 am

    They look lovely – what a great idea – glad you enjoyed your birthday!


Leave a Comment