A stunning addition to any dessert table, these whoopie pies are an elevated take on the classic American hand-held treat, inspired by the balanced sweetness and berry richness of black currant. Here, fluffy vanilla cakes are stuffed with black currant cream and rolled in McCormick® Black Currant Finishing Sugar for the perfect touch of fruity flavor and crunch.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
A stunning addition to any dessert table, these whoopie pies are an elevated take on the classic American hand-held treat, inspired by the balanced sweetness and berry richness of black currant. Here, fluffy vanilla cakes are stuffed with black currant cream and rolled in McCormick® Black Currant Finishing Sugar for the perfect touch of fruity flavor and crunch.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
Key products
Instructions
Instructions
- Preheat oven to 350°F. For the Cakes, mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth, scraping down sides of bowl as needed.
- Spoon batter by the tablespoonful on to parchment-lined baking sheets, spacing about 2 inches apart. (Cakes will spread so avoid crowding on baking sheet.) Sprinkle batter with Finishing Sugar.
- Bake 10 to 12 minutes or until cakes are puffed and spring back when pressed gently, turning baking sheets halfway through baking. Cool on baking sheets 10 minutes. Remove to wire racks; cool completely.
- Meanwhile, for the Creme Filling, beat butter and confectioners' sugar in large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Stir in vanilla and salt. Stir in marshmallow creme until completely blended.
- To assemble Whoopie Pies, sandwich about 1 tablespoon of Creme Filling between flat sides of 2 cakes. Press together gently to spread filling between cakes. Roll whoopies pies in Finishing Sugar to coat filling. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
