Whoopie Pies

Method

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1. Heat the oven to 175°C / 350°F and line two trays with baking paper.

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2. Whisk the flour, cocoa, bicarbonate, baking powder and salt in a bowl.

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3. Beat the butter and brown sugar for 3 minutes until pale and fluffy. Beat in the egg and vanilla.

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4. Add the dry ingredients in three additions, alternating with the buttermilk, and mix until just combined into a thick batter.

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5. Drop 24 heaped tablespoons of batter onto the trays, 5 cm apart.

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6. Bake 10 to 12 minutes, until domed and springy when pressed. Cool on the trays 5 minutes, then move to a wire rack and cool completely, about 30 minutes.

   Mark done Start 10 min timer

7. For the filling, beat the butter until creamy, then beat in the icing sugar, marshmallow cream, vanilla, salt and milk for 3 minutes until light and fluffy.

   Mark done Start 3 min timer

8. Spread or pipe filling onto the flat side of half the cakes and sandwich with the rest.

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Chef’s Tips

• Cool the cakes completely before filling or the buttercream melts.
• Use a cookie scoop for even sizes, so the halves match.
• Chill the filled pies for 15 minutes for cleaner bites.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• A cold glass of milk
• Hot coffee
• Fresh strawberries

Storage & Reheating

Refrigerate in a covered container up to 5 days and bring to room temperature before eating. Freeze filled pies wrapped for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.