Whoopie Pies with Peanut Butter and Marshmallow Cream


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Whoopie Pies with Peanut Butter and Marshmallow Cream
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Try this classic and easy whoopie pies recipe, made of soft round cakes sandwiched with a creamy peanut butter and marshmallow filling.

For the cakes
For the peanut buttercream
For the marshmallow cream
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 8

For the cakes

  • Heat the oven to 180°C (160° fan)  gas 4.
  • Line 3 large baking trays with non-stick baking paper.
  • Beat the butter and sugar in a mixing bowl until light and fluffy.
  • Gradually beat in the egg until blended.
  • Sift in the flour, bicarbonate of soda and salt and gently stir in, until incorporated. Stir in the buttermilk until smooth and thick -you may not need all the buttermilk.
  • Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart. 5 Bake for 10-15 minutes, until cooked through.
  • Insert a skewer into the centre - it should come out clean.
  • Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the peanut buttercream

  • Beat the butter and peanut butter with an electric whisk until smooth.
  • Add the icing sugar and salt and beat until blended.
  • Beat in the vanilla and cream and continue beating until light and fluffy.

For the marshmallow cream

  • Beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.
  • Beat in the marshmallow creme and vanilla until well blended.
  • Turn half the cakes upside down and spread generously with the peanut buttercream.
  • Spoon the marshmallow cream on top and place the remaining cakes on top.
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