Royal Wedding Whoopie Pies

Royal Wedding Victoria Sponge Whoopie Pies

I had just enough time to squeeze in one more Royal Wedding treat! I decided to go with a simple Victoria Sponge but styled into a bite size whoopie pie. These are really quick and easy to bring to your local street party! I still haven’t decided how to spend my day off from work. Any suggestions?

Royal Wedding Victoria Sponge Whoopie Pies

Victoria Sponge is the most classic British cake, after a fruit cake. It’s two vanilla cakes with whipped cream and raspberry jam sandwiched in the middle. It’s not overly sweet but a good contrast to the sweet Bubbly Peach Cupcakes I made earlier.

Royal Wedding Victoria Sponge Whoopie Pies

I used cookie cutters to make stencils out of the aluminium foil for the icing sugar dusted on top. A little glitter mixed in there would look nice too. You could also make a reverse template to what I’ve done.

Royal Wedding Victoria Sponge Whoopie Pies

I used Hannah Miles book Whoopie Pies: Fun Recipes for Filled Cookie Cakes, which is absolutely adorable (I bought my sister the book and in the US it is in cup measurements not grams)! I thought about dying the cake red and blue but figured that wouldn’t be sophisticated enough for such an occasion.

Royal Wedding Whoopie Pies

Yield: 12 whoopie pies



125g unsalted butter, at room temperature

220g caster/superfine sugar

1 egg

1 tsp vanilla

320g self rising flour

1 tsp baking powder

1/2 tsp salt

250ml buttermilk

100ml hot water (not boiling)


300ml whipping cream

raspberry jam

icing sugar, for dusting


  1. Preheat the oven to 350 F/180 C. Line a baking sheet with parchment paper or grease a whoopie pie tin. Sift together the flour, salt and baking powder together in a medium bowl and set aside.
  2. In a large bowl cream together the sugar and butter with an electric mixer on medium speed, until light and fluffy about 3 minutes.
  3. Add the egg and vanilla and beat until combined. Whisk in the buttermilk, alternating with the flour mixture. Whisk until Incorporated. Stir in the hot water.
  4. Scoop one spoonful of batter into the tin or onto the tray. Alternatively for a uniform smooth pie put the batter in a piping bag. Let stand for 10 minutes and bake for 10-12 minutes. Remove from tin after a few minutes and set aside to cool completely.
  5. Make the filling by whipping the cream until stiff peaks form. Place in a piping bag and swirl onto a round.
  6. Place another cake on top a dust with icing sugar.

adapted from Hannah Miles ‘Whoopie Pies’ 

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