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Whoopie Pies are a neither a cake, nor a cookie, they are a combination or both. Shaped like a cookie, soft like a cake and sandwiched together with a rich luscisous cream or icing – Yum!
Preheat oven to 200°C (180°C fan-‐forced oven). Line 2 trays with baking paper.
Beat Whoopie Pie Mix, orange zest, 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.
Spoon level tablespoons of batter onto the prepared trays, spacing 5cm apart.
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.
FOR THE FILLING:
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.
Divide filling evenly between half of the rounds. Top with remaining rounds.
Roll filled Whoopie Pies in pistachio nuts.
Store Whoopie Pies refrigerated, in an airtight container for up to 3 days.
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