Strawberry Milkshake Whoopie Pies

One of the fun things about baking in other people’s kitchens is the random ingredients you come across, the stuff you wouldn’t normally buy or have never come across before. The house we are currently looking after is a family home, school children, therefore child friendly foods fill the cupboards. On a shelf in the larder were three little yellow tubs of instant milkshake powder- chocolate, banana and strawberry flavours. There was a definite “I wonder what I could bake with them, hmmmmm?” moment! I can’t remember the last time I made a milkshake with powder, I’m all about blitzing a banana/some strawberries etc in a blender, with some milk and a scoop of ice-cream, so easy and so delicious that I’ve never had the need for powder. I can understand the convenience of it however, there’s no blender to wash up, there’s no mess, and it’s packed with added vitamins.

I erred towards the strawberry, at first mentally planning a strawberry milkshake buttercream, that evolved to what I could use the buttercream on. Pink whoopie pies? Lets have a go. It ended up taking a couple of batches to get it right, to get enough lift and to get the colour right. The colour was the trickiest, it took just seconds in the oven to go from pink and not quite cooked to perfectly cooked and tinged with brown. There is no walking away from the kitchen for these I’m afraid!

After the fun picture of Jess the TV addict dog the other day, I thought I’d share with you some quick snaps of two of our other wards for the week Painty the cat and Paul the Bearded Lizard. Painty is my oldest animal friend, I’ve known her since she was a kitten {back in the 90s!}, it’s such a pleasure to spend so much time with her, she’s such a dinky little snowflake! Paul the Bearded Lizard has just devoured a cricket in his photograph, all the bits on the rock are all that remain of it!

Strawberry Milkshake Whoopie Pies

oven 160 C / gas 3

two large baking sheets lined with parchment {or a greased whoopie pie pan if you have one}

makes about 16 -18 when sandwiched together

  • 100 g unsalted butter, softened
  • 125 g golden caster sugar
  • 1 free range egg
  • 175 ml milk mixed with 1 tbsp lemon juice left to stand for 10 minutes {or 175 ml buttermilk}
  • 7 tbsp strawberry milkshake powder
  • 1/4 tsp red food colouring paste/gel {I used Wilton}
  • 275 g plain flour
  • 1 tsp baking powder

In a large bowl, cream the butter and sugar until pale and fluffy with an electric mixer. Add the egg and beat with a wooden spoon.

In a separate bowl, combine the milk and lemon juice, which has been left to stand for ten minutes to sour, with the milkshake powder. Once thoroughly mixed, add the red food colouring and mix until the colour is even.

Combine the baking powder with the flour.

Put a third of the red milk mixture into the butter/sugar/egg and stir in with a metal spoon. Sift in a third of the flour and fold in. Add another third of the red milk, mix in then fold in another third of the flour. Repeat until all the milk and flour has been used. You should end up with a fairly thick batter.

Now you can spoon dessert spoonfuls of the batter onto the baking sheets leaving plenty of room for them to expand- they will spread by well over double their size or you can use a piping bag. I used a piping bag to pipe the equivalent of a dessertspoonful into little circles on the baking sheets. I would recommend doing a sheet at a time and baking them before starting the next. That way you can see what quantity works and get to know your best baking time.

Bake for 7-8 minutes, they should look dry and risen but have no colour, if you leave them to cook longer, brown patches will start to appear ruining your lovely coraly pink pies. Depending on the efficiency of your oven, you may need to rotate the baking sheet for get even cooking. Remove from the oven, use a palette knife to slide them of the parchment onto a wire rack. Repeat with the rest of the batter. Allow to cool completely.

Strawberry Milkshake Buttercream

This quantity would also be perfect for 12 cupcakes. adapted from the Cupcakes from the Primrose Bakery book. It is lovely and light, ideal for whoopie pies.

  • 100 g unsalted butter, soft
  • 500 g icing sugar
  • 50 ml milk
  • 4 tbsp strawberry milkshake powder
  • 1/4 tsp vanilla extract
  • hundreds and thousands to decorate

Combine the milk with the milkshake powder.

In a large bowl, cream the butter with an electric mixer until pale. Sift in a quarter of the icing sugar and add the strawberry milk. Continue beating until thoroughly combined. Sift in the rest of the icing sugar and beat until you get the perfect frosting consistency, beat in the vanilla extract.

Pop the frosting into a piping bag fitted with a large plain nozzle if you prefer.

Take a few moments to pair up your pie halves, unless you made them in a whoopie pie pan they will all be slightly different sizes. Pipe a circle of frosting a round the bottom of one of the pie halves then fill the centre. Sandwich with the top half , then roll through a plate of hundreds and thousands. Continue with the rest of the pies.

10 Responses

  1. mmmarzipan says:

    adorable! 🙂

  2. Dave says:

    Strawberry Milkshake Whoopie Pies. It’s just really fun to say! And I love the photo of the cat, great use of shallow depth of field.

  3. Those are super cute and look so sweet and indulgent!

  4. These are so cute!! Great idea! I have never tried whoopie pies before but I think I just gotta do it!


  5. bakearama says:

    Beautiful food! Beautiful photos! Beautiful pets! You have brightened up the last hour of my weary-dreary Friday afternoon, thank you 🙂