Step #1
METHOD (Makes 12 – 15): 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.
Step #2
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 180°C (360°F, Gas Mark 4) for 10-12 minutes until soft and springy on top.
Step #3
Leave to cool for a few minutes before transferring onto a wire tray. For the “Filling”, heat the milk and marshmallow in a
Step #4
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.
Step #5
Sandwich two whoopie 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.
Step #6
Spread a little icing onto each whoopie pie and decorate with the lemon zest. Once filled they will keep for 24 hours.
