Step #1
METHOD (Makes 12 - 15): Mix together all the ingredients under “Cake” to form a batter - beat for 2 minutes. Using a wide piping nozzle or spoon, pipe or spoon the mixed onto a large lined baking tray in walnut size balls, about 3-4cm (1-2 inches) apart.
Step #2
Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 12-14 minutes until soft and springy on top. Leave to cool for a few minutes before transferring onto a wire tray.
Step #3
Repeat steps 2-4 for the remaining mixture. For the “Filling”, heat the milk and marshmallow in a saucepan over a low heat, stirring, until smooth. Then leave to cool.
Step #4
Beat the butter until soft and creamy and then gradually beat 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, cocoa powder and water together to achieve a smooth icing.
Step #6
Spread a little icing onto each whoopie pie and decorate with sprinkles. Once filled they will keep for 24 hours.
