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🍰 Juicy Raspberry Whoopie Pies

950 kcal · 30 min · 4 servings

Juicy Raspberry Whoopie Pies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put 100 grams of butter, sugar, and a pinch of salt into a large bowl.
  2. 2. Beat the butter-sugar mixture with a hand mixer and whisk until creamy.
  3. 3. Stir in the eggs until well combined with the butter mixture.
  4. 4. Mix flour and baking powder in a separate small bowl.
  5. 5. Add the flour mixture and the yogurt to the batter alternately.
  6. 6. Stir everything briefly so the batter does not become too sticky.
  7. 7. Place the dough in the refrigerator for about 20 minutes.
  8. 8. Preheat the oven to 180 degrees Celsius (convection mode).
  9. 9. Line two baking sheets with baking paper.
  10. 10. Take the dough out of the refrigerator.
  11. 11. Distribute the dough with a tablespoon into 16 small mounds on the sheets.
  12. 12. Make sure the mounds have plenty of space between them.
  13. 13. Bake the sheets one after the other for about 15 minutes in the oven.
  14. 14. Remove the whoopie pies when the edges are slightly crispy.
  15. 15. Let the pies cool completely on a wire rack.
  16. 16. Whip the cream in a tall container until stiff.
  17. 17. Gently fold the cream cheese into the whipped cream.
  18. 18. Stir the raspberry jam in a small bowl until smooth.
  19. 19. Mix the smooth jam with the cream cheese and cream mixture.
  20. 20. Place the filling in the refrigerator for about 5 minutes.
  21. 21. Take 8 of the cooled whoopie pies.
  22. 22. Spread the raspberry cream generously over the top of each pie.
  23. 23. Cover the filled pies with the remaining 8 pies.
  24. 24. Grate the white chocolate coarsely using a grater.
  25. 25. Place the chocolate shavings on a plate.
  26. 26. Roll the edges of the finished whoopie pies in the shavings.
  27. 27. Serve the pies immediately and enjoy!

Nutrition per serving