Gember-frambozen whoopies

Recipes Baking Snack Snacks Dessert

The whoopie, or whoopie pie, is a type of pastry that closely resembles the macaron. It consists of two soft cookies (or small firm cakes) with a filling in between. In this recipe we make ginger whoopies filled with raspberries — a delicious combination!

Recipe

Ginger-raspberry whoopies

for a tasty treat

Course	Snack
Kitchen	International
Servings	20 whoopies

Preparation time

Preparation time	30 min
Time in oven	12 min
Total	42 min

Equipment

Preheated oven to 175 °C
2 mixing bowls
Mixer or food processor
Parchment paper

Ingredients

100 g softened butter
150 g sugar
350 g flour
1 tsp vanilla extract
1 tsp ground ginger (or a 1 cm piece of fresh ginger, even tastier)
1 tsp baking powder
1 tsp baking soda (or 1 extra tsp baking powder)
1 egg
100 ml cream
150 g cream cheese
150 g raspberries

Ginger-raspberry whoopies

Preheat the oven to 175 °C. Beat the butter (at room temperature) and the sugar until light and fluffy. Mix the dry ingredients in another bowl and then add them to the butter/sugar mixture. Now add the egg and the cream and stir until you have a smooth batter. Spoon (or pipe) the batter into small mounds on a baking sheet lined with parchment paper. You should be able to make about 40 (this will make 20 whole whoopies). Bake for about 10–12 minutes.
For the raspberry filling, stir the powdered sugar and cream cheese together until creamy. Add the raspberries and gently fold them in. Be careful: don't crush the raspberries too much, otherwise the filling will become too runny and leak out.
The cookies are ready when the bottom is nicely browned but the top still looks a little pale. Let them cool completely after taking them out of the oven. Spread some filling on one cookie and sandwich another cookie on top, just like a macaron. Your whoopies are ready!

Cooking mode Prevents your screen from going to sleep

These ginger-raspberry whoopies are lovely as a treat or with coffee. The brightness of the raspberries pairs perfectly with the warm ginger aroma in the soft cookies. Feel free to make them a day in advance so the flavors have time to develop.

Tip: use fresh ginger instead of ground ginger for a more intense flavor. Store the whoopies in an airtight container in the fridge so the filling stays fresh. They will keep for up to two days.

Related recipes

Hazelnut-pumpkin caramel tart

This autumn tart combines the creamy sweetness of pumpkin with a deep caramel sauce and roasted hazelnuts. Perfect for a cozy autumn gathering.

View post

Savory muffins with gruyere, broccoli and spinach

Enjoy a festive lunch with these muffins full of vegetables and cheese. Delicious with a green salad on the side. Check out the easy recipe for a delicious vegetable muffin below!

View post