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Classic Vanilla Whoopie Pies

Whoopies are a hot baking trend in the US. The pies are filled with creamy buttercream and then decorated with colourful sprinkles. Perfect for family picnics and impressing your friends at afternoon tea.

8 servings

Easy 40 Minutes

Ingredients

Ingredients

For the recipe Classic Vanilla Whoopie Pies

For the Cakes:

125 g Butter (4 oz) or Margarine, Softened
200 g Caster Sugar (7 oz)
Large Egg Beaten
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
450 g Plain Flour (14 oz)
about 1 g Dr. Oetker Bicarbonate of Soda (¼ tsp)
about 2 ½ g Salt (½ tsp)
about 250 ml Low Fat Buttermilk (9 fl.oz)

For the Filling:

150 g Unsalted Butter (5 oz) Softened
250 g Icing Sugar (9 oz)
Dr. Oetker Hot Pink Gel Food Colour

For the Topping:

150 g Icing Sugar (5 oz)
Dr. Oetker Hundreds and Thousands

Preparation

Preparation

1

Classic Vanilla Whoopie Pies

Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and add the Vanilla Extract.

2

Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.

3

Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Baking in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

4

For the topping, sift the icing sugar into a mixing bowl and add a few drops of Vanilla Extract. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with your favourite sprinkles and leave to set.

5

For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Hot Pink Gel Food Colour until desired colour is achieved. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.

6

To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!

1 serving = 205g

Nutritional Information For the recipe Classic Vanilla Whoopie Pies

Per serving Per 100g/ ml
Energy 3286kJ
783kcal
1601kJ
381kcal
Fat 30g 14g
Carbohydrate 119g 58g
Protein 8.8g 4.3g