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Raspberry Whoopie Pies Recipe

This whoopie pies recipe combines whoopie pies and raspberries with a marshmallow filling. The mixture of cake and raspberry jam with soft, creamy marshmallow is so good.

Traditionally whoopie pies are made of chocolate and sandwiched together with a light, fluffy filling. The filling in this recipe follows tradition, and the cake is also quite traditional, however the addition of tart raspberry jam adds a new dimension as all three elements are a perfect foil for each other.

Like all whoopie pie recipes, you can follow the cake instruction but play around with flavors and textures for the filling.

A cream cheese filling or mock cream would also taste fantastic.

Ingredients:

• 4oz (125g) butter, softened
• 1 cup granulated (caster) sugar
• 1 egg, beaten
• 1 tsp baking powder
• 8oz (250g) cake (self-raising) flour
• 5-1/2fl oz (175ml) milk
• 1 teaspoon vanilla essence
• raspberry jam

Preparation:

• Preheat the oven to 325F (160C).

• Line baking trays with baking paper or grease whoopie pie tins with butter.

• Beat butter and sugar with electric mixer and beat until pale and fluffy.

• Mix in the beaten egg and vanilla and continue beating until well combined.

• Fold in sifted flour and baking powder. Add milk and continue beating on low speed until incorporated.

• Pipe onto baking trays or spoon into whoopie pie tins.

• Bake for 10-15 minutes until firm to the touch.

• Cool on trays for a couple of minutes before turning onto a wire rack to cool.

• When cold, spread raspberry jam on one cake and whoopie pie filling on another cake and sandwich together.

• Dust with sifted confectioners sugar.

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