Caramel and Salted Peanut Whoopie Pies


The family have fallen a little in love with whoopie pies.  You can read about my first attempt at these sweet treats here.

This infatuation has been fueled by a lovely present from my Mother-in Law of a Whoopie Pie Pan and a recipe book.

Inspired by some of the recipes found in this book, I ventured to make my own whoopie pie creation – caramel and salted peanut.

If the truth be told, my intention was just to recreate one of the recipes in the book.  Not wanting to go shopping or to make plain vanilla whoopies, and facing a bare cupboard and fridge,  I had to get inventive.  The result was great!

Caramel and Salted Peanut Whoopie Pies

Makes 16 medium whoopies


Whoopie Pies

175 g salted, roasted peanuts

125 g unsalted butter softened

165 g brown sugar

1 egg

1 tsp vanilla essence

300 g plain flour

1 tsp baking powder

1/2 tsp bicarb

125 ml milk

Carmel Buttercream Filling

185 g brown sugar

125 g icing sugar

175 gm unsalted butter softened

2 tsp vanilla essence

100 g chocolate melted


1. Preheat oven to 180 degrees celsius (160 for fan-forced). Line three baking trays with baking paper.

2. Process peanuts until finely ground. Set aside for later.

3. Using a electric beater, beat the butter and the sugar.  When pale and creamy, add the vanilla and egg and beat well

4. In a separate bowl, sift the flour, bicarb and baking powder and stir in the peanuts.

5. While the mixer is on a low speed, add the flour mixture and the milk  alternatively in two batches.  Beat until well combined

6. Using a 2 cm nozzle in a piping bag, pipe rounds on the trays, leaving space for spreading. Bake for 10-12 minutes, swapping trays halfway through cooking time.  The whoopies will be lightly golden or just firm to the touch when ready. Allow to cool slightly on the tray before transferring to a wire rack.

7. While pies are cooling, make the caramel buttercream.  Using an electric mixer on medium speed, beat the butter and vanilla until smooth and pale. Reducing the mixer to a low speed add the sugars a little at a time.

8. Spread or pipe the frosting onto half of the pies and sandwich with the remaining whoopies.  Drissle the melted chocolate onto the whoopie pie tops.

9. Devour!


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