Pistachio and apricot whoopie pies

These have been requested by my friend Vix. They are something that I made for my wedding and they were very popular (dibs were definitely called on the leftovers before that cake was even cut!). As this weekend is my second wedding anniversary it seems appropriate to share them on here now. I’ll actually be somewhere in a field in Somerset enjoying the sights and sounds (not so much the smells) of Glastonbury, but you can make them and celebrate for me.
The recipe I made for my wedding came from the Hummingbird Bakery and at the time I was little too tied up with also making my wedding cake and dress to do anything other than follow it to the letter. The originals were really yummy but I’ve decide to play around with this version a bit and personally I think the results are really tasty.

Pistachio and apricot whoopie pies
If you were at Wedstock 2012 and want to recreate the ones we ate there then leave out the apricot jam, switch the cardamom for 1 tsp vanilla paste and use 150g of sugar instead of the sugar and honey listed.

Ingredients
makes 14ish

100g sugar
2 tbsp flavourful honey
1 egg
125g natural yoghurt
25ml milk
75g butter (melted)
275g flour
1/4 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp ground cardamom
60g finely ground pistachios

filling
115g butter
125g marshmallow fluff
150g icing sugar
apricot jam

Using an electric mixer, whisk together the egg, sugar and honey until it becomes pale, thick and fluffy. Stir together the milk and yoghurt and then whisk this into the egg mixture too, followed by the melted butter.
Sift together the flour, raising agents and cardamom and beat this into the wet ingredients in two batches. Finally stir through the nuts.
Let the batter stand for about 30 minutes in the fridge to firm up a little.

Pre-heat the oven 170°c and line two large baking sheets with silicone or baking parchment.
Drop blobs of batter (about 1/2-1 tbsp) onto the sheets, making sure to space them well apart as they will spread. Bake for 12-15 minutes and then place them on wire rack to cool.

Pistachio and apricot whoopie pies

 

To make the filling you need to beat together the butter and icing sugar and then beat in the marshmallow fluff. It’s as easy as that.
Match up pairs of the sponge and spread a little apricot jam (1/2 tsp is plenty) on one half and the filling on the other and then simply sandwich them together.
It’s a good idea to keep these somewhere cool but not cold and to eat them not long after you’ve made them, but that shouldn’t be a problem!

Pistachio and apricot whoopie pies