Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 26 April 2013

Bakewell Whoopie Pies

It has been said that cupcakes are becoming very passe. What a fickle lot we are . . . I expect that the Macaron will be the next thing to go out of culinary fashion . . .

What cupcakes and macarons once were, the Whoopie Pie now is!! These little babies are taking the country by storm!

Coming from North America I am no stranger to the Whoopie Pie. I have been making the chocolate ones for years. They are a typically Amish treat originally used as a thrifty way to use up leftover cake batters. Quite ingenious I think, but then again . . . the Amish are well known for their thrift and ingenuity.

It is said that when the lucky husbands and children of these thrifty Amish housewives opened their lunch pails and spied these little treats inside, they would shout out with loud "Whoopie's!" Hence the name Whoopie Pie.

One thing I love about the British is that they are not afraid to embrace foods of different cultures and make them their own. You can find all sorts of designer whoopie pies showing up in the more up-to-date cafes and bakeries across the land.

This is my attempt to create a truly "British" Whoopie Pie. What could shout out England more than the good old Bakewell Tart! I spent almost all of today working on these and perfecting them. I am really pleased with the results.

These tasty little cakes have all the characteristics of a traditional Bakewell tart . . . an delicious cake batter, containing ground almonds . . . raspberry jam, the almond icing on top and the glace cherry. The only thing that is not traditional is that gorgeous whipped marshmallow filling . . . oh and there's no crust, but to be honest . . .

You won't miss it a bit!!!! I think I'm on the cutting edge of something really wonderful here. I think you will find these . . . very . . . very . . . very . . . moreish!

And that's NO lie! (I'm pretty proud of these. Can you tell??) A bit messy to eat for sure, but oh . . . so . . . scrummy!

*Bakewell Whoopie Pies*
Makes about 20
Printable Recipe

Delicious double almond cake/biscuits with a filling of seedless raspberry jam and lucious marshallow cream, drizzled with an almond drizzle icing and topped with flaked almonds and glace cherries. Oh my but these are some good. I believe if I opened my lunch bucket and found one of these, I'd be shouting "Whoopie" too! To make perfectly round whoopie pies use a piping bag with a wide piping nozzle.

75g unsalted butter, melted (5 TBS)
1 large free range egg
150g of caster sugar (3/4 cup)
125g sour cream (slightly more than 1/2 cup)
25ml of cold milk (about 3 TBS) Plus 1 TBS if needed
1/2 tsp vanilla extract
1/2 tsp almond extract
275g plain flour (2 cups, less 1 TBS)
3/4 tsp bicarbonate of soda
50g of ground almonds (1/2 cup)

For the marshmallow cream filling:
100g mini or regular marshmallows (18 large ones)
50ml of milk (1/8 cup)
125g of very soft unsalted butter (8 1/2 TBS)

about 4 heaped TBS of seedless raspberry jam, stirred to loosen

For the drizzle:
200g icing sugar, sifted (about 1 1/2 cups)
cold water
few drops of almond extract

To finish:
10 glace cherries, halved
flaked almonds

Preheat the oven to180*C/350*F/Gas mark4. LIne some large bakign trays with nonstick baking paper and set aside.

Whisk the egg with an electric hand whisk until light and fluffy. Continue to whisk adding the sugar a bit at a time until thick and glossy. Beat in the melted butter, sour cream, milk, vanilla and almond extracts. Sift the flour and baking soda together and then add this to the liquid mixture, beating it in until smooth. Fold in the almonds and if need be the additional TBS of milk. You want a fairly thick batter, not too runny. Spoon into a piping bag with a wide piping nozzle fitted.

Pipe walnut sized balls onto the baking sheets, leaving about 2 1/2 inches between each. (Alternately you can spoon walnut sized blobs onto the sheets) This will take a few batches of baking so don't worry if they don't all fit on the trays at once.

Bake for 12 to 13 minutes, until slightly browned and crisp around the edges. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to finish cooling. Repeat with remaining batter until it is gone.

To make the marshmallow cream, place the marshmallows and milk in a small saucepan. Cook, stirring, over low heat, until the marshmallows have melted and completely amalgamated with the milk Remove from the heat and cool. Add the butter and beat together until smooth and light.

To assemble, sandwich two cookie/cakes together with a layer of raspberry jam on the bottom, topped with a dollop of marshallow cream. Place the sandwiched whoopie pies onto a baking rack. Whisk together the icing sugar, a few drops of almond extract and enough cold water to make a runny drizzle. You don't want it too runny or too thick. Just add it a bit at a time until you get the proper consistency. Drizzle this over the whoopie pies, topping each with 1/2 of a cherry and some flaked almonds before it sets. Allow to set before serving.

These will keep for several hours once filled and iced. Best eaten on the day they are baked! (Not a problem I'd say!!)


  1. Que pastelitos más curiosos, se ven con una pinta estupenda. Un saludo

  2. Mmmmm these look lovely. I love how you have made them as British as you can. These look so gooey and delicious!

  3. Bakewell puddings are more traditionally British (the tart is a more modern interpretation and you won't really find them in Bakewell) which doesn't have the icing and cherry.

    That said, I could certainly eat a few of these!!

  4. These look SO good! Another for the must-try list!
    xoxo Pattie

  5. These look 'to die for' Marie...I don't care what they're called, I could just devour them!!

  6. Oh, my goodness, Marie... this is GENIUS... LOVE these! I just love Bakewell Tart... so I HAVE to make these when we get back from out trip...*swoon*... Thank you! LOVE YOU HEAPS, dear friend ((BIG HUGS))

  7. oh my..i am soooo going to make these. i ran out this morning and for the first time in my life i bought sumac! of course, i forgot the parnips! but it is going to be cool this weekend so i will make the parsnip soup then! thank you for introducing me to something new. i never realized sumac is the main ingredient in one of my favorites....zartar!!! we shall have parsnip soup and whoppie pies!

  8. Ohm these look devine!! I'll be making these soon to have as tea treats :)


  9. They look incredibly delicious! I've never made whoopie pies and now is the time to try it! Great ingredients in this recipe!

  10. Gareth - don't be boring dear! Marie never said they WERE Bakewells, only based on what we who are not in on the secret THINK OF as Bakewells. And I'm going to give them a go tomorrow! I reckon they will be a triumph.


  11. Marie I Love, love, love these! This has to be one of my favourite posts of yours - these are wonderful! xx

  12. Marie these are to die for, absolutely georgeous and tempting! I love them, look so cute, huggss and kisses, gloria

  13. I used to live among the Amish and love their cooking. I have made whoopie pies frequently as my kids were growing up. This recipe looks wonderful can't wait to try it

  14. My mouth is watering....i will definately be making these soon. Lovely blog, I love reading recipes.

  15. I've always wanted to try a whoopie pie, I've even searched for recipes on the net but they all seem to use trex which I find a bit off putting so i was so pleased to see your recipe doesn't include the stuff ;0)
    Will be giving these a try ASAP.

  16. OH MY Oh MY! Well now I have to make these! You are killing my diet, my friend!

    I am in LOVE with Bakewells as you might know...and in LOVE with macarons, as you might know...these look amazing!!

    Thank you Marie. When I make mine, and blog, is it okay if I link back to your recipe???

  17. I love cherries and I love almond/marzipan so this is right up my street! They look delish!

  18. OK, these look totally amazing, but what are glace cherries???

    - The Tablescaper

    PS and what is descated sugar or castor sugar???

  19. These whoopies look so good I'm drooling!!! Seriously though, can't wait to give them a try. You rock, girl! And I thought I'd had my fill of whoopies last week on vacation - we had oatmeal with a maple filling and my FAVORITE pumpkin with cream cheese filling! But I bet the Bakewell Whoopies 'take the cake'! YUM!

  20. these looks awesome Congrats on Top9 so glad it led me here, I am so going to make these soon! Book marking the page I love the marshmallow cream and its a bonus for me that you put the American measurements on here thank you so much

    From claudia @Whats Cookin Italian Cuisine

  21. Marie sorry I meant Photograzing just in case you weren't sure where I saw those gorgeous pies~

  22. WOW, these have my mouth watering. Your photos are really gorgeous! I'm definitely going to give these a try! :o)

  23. these look delicious. what a creative and pretty idea!

  24. Happy Mother's Day Marie (((((huggin' you up))))

    Ok, my taste buds are going into meltdown mode. I am going to try to make these :) I even think C. will like them ;) I might use Maraschino Cherries instead. Is Caster Sugar the same as our granulated white sugar? Do you use wax paper on your baking sheets? or Parchment paper? let me know. I love you !! Teresa

  25. what a wonderful find!

  26. Ohh my gosh!!! These look and sound amaazing!!! Toootally up my alley!! Surely going to try them ...soon!

    Thanks bunches for sharing!
    xo Jenny Holiday

  27. this looks and sounds amazing!!!!


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