Jamie Magazine
By Jamie Magazine
25 mins
Super easy
makes 30
About the recipe
Everyone’s mad for whoopie pies in the States, and they’re catching on here too. They’re sort of the perfect little sweet sandwich. I’ve gone for a classic combo here but you can be as inventive as you like.
Recipe From
Ingredients
2 heaped tablespoons cocoa powder, plus extra for dusting
350g self-raising flour
175g sugar
200ml milk
100ml nut or rapeseed oil
1 large free-range egg
BANOFFEE FILLING
240g dulce de leche
3 bananas
icing sugar, for dusting
Top Tip
You can buy dulce de leche in the UK from Waitrose, or online from merchant-gourmet.com. If you can’t find it, use canned caramel.
Method
- Preheat the oven to 170ºC/325ºF/gas 3 and line 2 baking sheets with greaseproof paper.
- Combine the cocoa powder with a little warm water to form a paste, then add to a bowl with the remaining whoopie ingredients. Mix into a smooth, slightly stiff batter.
- Spoon equal-sized blobs, 2cm apart, onto the baking sheets, then place in the hot oven for 8 minutes, or until risen and cooked through.
- Cool for a couple of minutes on the sheets, then move to a wire rack to cool completely.
- Once the whoopies are cool, spread ½ a teaspoon of dulce de leche on the flat sides.
- Peel and slice the bananas, then top half the pies with 2 slices of the banana.
- Sandwich together with the remaining halves, and dust with icing sugar and cocoa powder.
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