Fillings and Toppings

      When it comes to filling whoopies, the most traditional and widely known is the chocolate whoopie, filled with marshmallow cream filling. While this is a sublime combination, there are many variations that are equally delicious. Here we have included a few of our favourite recipes and combinations – mix and match at will! All of these recipes will fill 12 whoopies or 40 mini whoopies.

      Filling Whoopies

      Generously spread your chosen filling with a palette knife onto one half of the whoopie before placing the other half on top. For a neater look, snip off the end of a large, strong piping (pastry) bag at an angle, approximately 1cm (³⁄₈in) up from the tip. Insert a large star or round tube (tip), spoon in the filling and twist the bag closed. Pipe the filling onto one whoopie half and position the other half on top.

      Vanilla Buttercream Filling

      While this is a tasty filling in its own right, vanilla buttercream can easily be adapted to make a wide variety of other fantastic fillings – see box below.

      Ingredients…

      • 200g (7oz) soft unsalted (sweet) butter

      • 400g (14oz) sifted icing (confectioners’) sugar

      • 5ml (1 tsp) vanilla extract

      • 15ml (1 tbsp) milk

      1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.

      2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla, adding milk as needed, until well incorporated.

      Flavour Variations

       Chocolate: Substitute 80g (23⁄4oz) icing (confectioners’) sugar with 80g (23⁄4oz) cocoa powder.

       Lemon: Add 150g (51⁄4oz) lemon curd to the vanilla buttercream and stir. Add more if you like it really tangy!

       Victoria sponge: Add a layer of raspberry or strawberry jam to the whoopie before piping the vanilla buttercream.

       Peppermint: Substitute 5ml (1 tsp) vanilla extract with 5ml (1 tsp) peppermint essence and add a dot or two of green paste food colour to make beautiful minty buttercream. Add a few chocolate chips and you have mint choc chip!

      Marshmallow Cream Filling

      The original and arguably the best whoopie pie filling, marshmallow cream has to be tasted to be believed!

      Ingredients…

      • 120g (4¹⁄₄oz) soft unsalted (sweet) butter

      • 220g (7³⁄₄oz) sifted icing (confectioners’) sugar

      • 5ml (1 tsp) vanilla extract

      • 250g (8³⁄₄oz) marshmallow fluff (available from some supermarkets and online)

      1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.

      2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla until well incorporated.

      3 Fold in the marshmallow fluff and stir gently until you have a smooth, creamy mixture.

      Delicious in…

      A red velvet whoopie

      Cinnamon Cream Cheese Filling

      A classy combination of sweet, savoury and spicy, this filling works well with most whoopie flavours.

      Ingredients…

      • 150g (5¹⁄₄oz) cream cheese

      • 30g (1oz) soft unsalted (sweet) butter

      • 450g (1lb) sifted icing (confectioners’) sugar

      • 2.5ml (¹⁄₂ tsp) vanilla extract

      • 2.5ml (¹⁄₂ tsp) cinnamon

      1 Beat the butter and cream cheese together with an electric whisk or freestanding mixer until light and fluffy.

      2 Slowly beat in the sifted icing (confectioners’) sugar, cinnamon and vanilla until well incorporated.

      Delicious in…

      An apple pie whoopie

      Coconut and Lime Filling

      The perfect Caribbean combination!

      Ingredients…

      • 65g (2¹⁄₄oz) desiccated (dry unsweetened shredded) coconut

      • 220g (7³⁄₄oz) soft unsalted (sweet) butter

      • 400g (14oz) sifted icing (confectioners’) sugar

      • Juice of one lime

      1 Toast the coconut in a dry frying pan for a couple of minutes (or until light brown and fragrant), stirring constantly, then leave to cool completely.

      2 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.

      3 Slowly beat in the sifted icing (confectioners’) sugar and lime juice until well incorporated.

      4 Stir in the toasted coconut.

      Delicious in…

      A coconut whoopie

      Creamy Maple Syrup Filling

      Mmmm … seriously smooth and moreish – definitely one of our favourites!

      Ingredients…

      • 80g (2³⁄₄oz) soft unsalted (sweet) butter

      • 400g (14oz) sifted icing (confectioners’) sugar

      • 80ml (2³⁄₄ fl oz) double cream

      • 120ml (4¹⁄₄ fl oz) maple syrup

      1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.

      2 Slowly beat in the sifted icing (confectioners’) sugar and maple syrup.

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