What can be better than two soft sponge layers held together with sticky marshmallow? Try this recipe if you find chocolate just that little bit rich...
Lemon Whoopie Pies
For the cake:
Wright's Madeira Cake Mix 500g
Sour Cream 150g
Lemon (remove pips & cut into pieces) 1
Vegetable Oil 60ml (4 tbsp)
For the Filling:
White Marshmallows 150g
Unsalted Butter (softened) 85g
For the Topping:
Icing Sugar 100g
Juice and Zest from 1 lemon
Place the lemon pieces into a food processor and blend to a pulp.
Place the cake mix, lemon pulp, sour cream and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.
Using a wide piping nozzle or spoon, pipe or spoon the mixture onto a large lined baking tray in walnut size balls, about 3-4cm (1-2 inches) apart.
Bake in a preheated oven 180C (360F, Gas Mark 4) for 10-12 minutes until soft and springy on top. Leave to cool for a few minutes before transferring onto a wire tray.
For the "filling", heat the milk and marshmallow in a saucepan over a low heat, stirring, until smooth. Then leave to cool.
Beat the butter until soft and creamy and then gradually blend into the marshmallow mixture until smooth.
Sandwich two whoopee cakes together with a tablespoon of the filling.
For the "topping", mix the icing sugar, with enough lemon juice together to achieve a smooth icing onto each whoopie pie and decorate with the lemon zest.
To buy quality ingredients, find delicious recipes and learn more about the art of baking visit wrightsflour.co.uk.
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