Is it a big macaron? Is it a little green burger? No! It’s a Giant Mofo Matcha Whoopie Pie!

*applause*

*pause*

um…. what is a whoopie pie?

Well, I didn’t know either until last week when Google explained it to me. Not to be confused with a whoopie cushion, a whoopie pie was basically two little round bits of chocolate cake with cream in the middle.

Sounds good?

Sounds good.

I think it’s a very American thing because well, all the Americans seem to know what they are and all of the rest of the world, we were like, whoopie what? And the fact that every recipe uses marshmallow fluff which you can only get in the US (or Selfridges for expensive or eBay for £1.99).

Anyhoos, Teapigs emailed me the other day, saying that a bunch of people had been asking them to make matcha whoopie pies because chocolate is like, so 2009.

I, ever the lovely obliging person that I am, agreed to make some. Oh, and there is that tiny fact that I am in love with all things matcha.

So I went and googled a bunch of whoopie pie recipes and adapted my own, evicting the so very uncool cocoa powder and adding a totally made up portion of matcha powder instead.

It worked, and the results? Six enormous matcha whoopie pies, the size of a cheeseburger including the pseudo cheese oozing from the side. Don’t worry, it doesn’t actually drip, it’s a mix of marshmallow fluff and icing sugar which tries to drip, then dries.

Perfect.

Oh, and cos you’re all so well behaved, here’s a little photo of some greedy person trying to eat my whoopie pie.

Want some other matcha ideas? Check these out:

If you can’t find matcha at your local Chinese or Japanese grocery store, get some from Teapigs!

matcha whoopie pies
2 cups plain flour
1/4 cup matcha powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup well-shaken buttermilk (I used natural yoghurt as a buttermilk substitute)
1 teaspoon vanilla extract
110 grams unsalted butter, softened
1 cup packed brown sugar
1 large egg
For the filling:
110 grams unsalted butter, softened
1 1/4 cup icing sugar
2 cups marshmallow fluff
1 teaspoon vanilla extract
  1. Preheat oven to 175°C/350°F.
  2. Mix together flour, baking soda, matcha powder and salt in a bowl until combined.
  3. In another bowl, stir together buttermilk (or substitute) and vanilla extract.
  4. In a large bowl, beat the butter and brown sugar together until light and fluffy (about 5 minutes), then add the egg and beat until well combined.
  5. Reduce the speed to low and mix in the flour, alternately adding the buttermilk mixture as well. Mix until smooth.
  6. Scoop 1/4 cup portions of batter and lay on baking sheet about 2 inches apart. Bake in pre-heated oven for about 12 minutes, or until the cake bounces back when touched.
  7. When ready, remove from oven and cool on wire rack.
  8. For the filling, beat together the butter, icing sugar, marshmallow fluff and vanilla extract until smooth.
  9. Spread the filling on a flat side of a cake, and top with another portion of cake.
Makes 6 large whoopie pies
ps. I’m gonna try make little ones next time.

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