These delicious little treats are not really pies at all but more of a sponge biscuit. They originate from America and were allegedly baked by Amish women. When their husbands and children found these little cakes in their lunch boxes it is said they shouted ’Whoopie’.
Whatever their origins they are very easy to make and although they are best eaten on the day they are made, they will keep for two or three days without the filling.
100 grams (4oz) Butter (melted)
100 grams (4oz) Caster Sugar
225 grams (8oz) Self Raising Flour (sieved)
150 ml (Quarter Pint) Natural Yoghurt
5 ml (1 teaspoon) Vanilla Extract
2 Baking trays lined with baking parchment
Set oven to 180 deg C (Gas Mark 4)
Put the Eggs and Caster Sugar into a large bowl and whisk until light and airy.
Whisk in the melted butter, yoghurt and vanilla extract.
Gently fold in the sifted flour.
Spoon 20 mounds of mixture onto the lined baking trays.
Bake for approx 15 minutes until golden brown.
Leave on trays for 5 minutes before lifting onto wire racks to cool.
125 grams (4oz) Butter (softened)
100 grams (4oz) Marshmallows
45 mls (3 tablespoons) Milk
A few drops of pink food colouring
5 mls (1 teaspoon) Rose water (optional)
Put the marshmallows and milk into a small saucepan and melt over a gentle heat until smooth.
Leave to cool.
Beat butter until light and creamy and add food colouring and rose water.
Gradually add cooled marshmallow mixture to butter, beating well.
150 grams (5oz) Icing Sugar (Sieved)
Decorations – I used Asda Micro Marshmallows and Asda Little Princess Treasures
Put the sieved icing sugar into a bowl and stir in just enough water to give a stiff icing.
Spread icing onto the top of each pie.
Sandwich cakes together with the pink marshmallow cream to create 5 ‘pies’.
Sprinkle with decorations.