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Ginger Spiced Whoopie Pies

A decadent Ginger Spiced Whoopie is the perfect way to say "I love you" this Valentine's Day – baked from the heart!


  • 1 pack betty crocker™ choc vanilla whoopie pies 375g

  • ¼ teaspoon ground nutmeg

  • 1 ½ teaspoons ground ginger

  • 1 ½ teaspoons ground cinnamon,

  • ¼ teaspoon ground cloves

  • 1/3 cup (80ml) water

  • 1/3 cup (80ml) vegetable oil

  • 1 (59g) egg

  • ¼ cup (60ml) milk (for the filling)

  • Glace icing

  • 1 cup pure icing sugar

  • 1 teaspoon softened butter

  • 1 tablespoon boiling water

  • silver cachous for decoration


  • 1.

    Preheat oven to 200°C (180°C fan-­‐forced oven). Line 2 trays with baking paper.

  • 2.

    Beat Whoopie Pie Mix, ground spices, water, oil and egg in a medium bowl with electric mixer on LOW speed for 30 seconds to combine. Then beat on MEDIUM speed for 2 minutes.

  • 3.

    Spoon level tablespoons of batter onto the prepared trays, spacing 5cm apart.

  • 4.

    Bake for 10 – 12 minutes or until tops spring back when lightly touched in centre or skewer inserted in centre comes out clean. Cool for 10 minutes on trays, gently remove and cool on a wire rack.


  • 1.

    Whip Creamy Vanilla Filling Mix and milk in medium bowl on HIGH speed for 2 minutes with an electric mixer until very thick and doubled in volume.

  • 2.

    Divide filling evenly between half of the rounds. Top with remaining rounds.


  • 1.

    Combine the ingredients in medium sized bowl. Stir until smooth and glossy.

  • 2.

    Spread approximately 1 teaspoon of glace icing on top of Whoopie Pies. Sprinkle immediately with a few cachous.

  • 3.

    Place a layer of decorated whoopies on a round serving plate; place another layer of whoopies in a smaller circle on top, repeat with remaining Whoopie Pies.


Makes 10 - 12 Whoopie Pies

Store Whoopie Pies refrigerated, in an airtight container for up to 3 days.

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