These marbled whoopie pies are filled with a mixture of creamy peanut butter and quark, which makes them a little less rich than the usual cream cheese filling.
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Makes: 12 whoopie pies
1 teaspoon bicarbonate of soda
120ml hot water
45g butter, at room temperature
130g caster sugar
1 1/2 teaspoons vanilla sugar
1/2 teaspoon salt
210g plain flour
55g unsweetened cocoa
60g creamy peanut butter
For the filling
220g creamy peanut butter
200g 0% quark
3 tablespoons icing sugar
dark chocolate, cut into chunks
Method Prep:30min › Cook:15min › Ready in:45min
Preheat your oven to 180 C / Gas 4. Line a baking tray with greaseproof paper or a silicone baking mat.
In a small bowl, dissolve bicarb of soda in 120ml hot water and stir until completely dissolved.
In a mixing bowl cream butter with both sugars using an electric hand mixer. Add egg and mix together, then add salt and 1/3 of the flour, beating together at low speed. Finally, add half of the buttermilk and half of the bicarb water and mix well.
Repeat with half of the remaining flour, the remaining buttermilk and bicarb water. Then stir in the remaining flour, scraping down the sides of the bowl and mixing all together until well combined.
Separate the mixture into two equal parts. In the first bowl stir in the peanut butter in the second and cocoa powder. Fill each mixture in a piping bag with a large plain nozzle and place the two bags into a third piping bag (that is the trick for making bicoloured whoopie pies).
Drop 24 equally sized heaps of the mixture onto the baking tray, spacing them well apart on the baking tray. Bake for 12 to 15 minutes. Watch them carefully and if needed cover with aluminium foil if you see that they get too brown. Remove from the oven and let cool.
For the filling stir the quark till smooth with a fork, add the peanut butter and sugar and mix well. Once the pies have cooled completely, spread some filling on a bottom shell. Place a few chunks of chocolate in the centre and cover with a second shell. Chill till serving.