Whoopie! Easy to make though you need to get hold of marshmallows if you want to make proper frosting. And you do – it’s glorious. Reminds me of those sickly sweets they used to sell when I was a kid: wafer top and base with blindingly pink marshmallow mousse in the middle. God, I loved those. Was never allowed to have them.
So anyway, these cookies might be due a revival soon as the cupcake craze seems slightly passé these days, the world looking for a new cakey thing. Cronuts and duffins are but a fad, so I’ll happily lobby for whoopies: soft and squidgy, flattish cupcake-like cookies sandwiched together with creamy filling. As long as they don’t come in the size of a burger, which apparently they well might.
The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
I’ve followed Dan Lepard’s recipe from Short and Sweet bread and pastry recipe book.