Peanut Butter & Kool Aid Jelly Whoopie Pies – Good Morning USA!!!!

Whoopie’s Inspired by the USA!


Despite receiving high praise from all who consumed these whoopies, they are indeed a work in progress.  The jelly caused structural integrity issues and so a Kool Aid jam is next on the experimentation menu!

All the same, this is the way I went about things in case you feel like a bit of a challenge and a sloppy, delicious taste of the USA :)

I love the USA and most will tell you that my dream is to live in California, eating peanut butter and grape jam (Goober) with a teaspoon, gazing in to the Pacific Ocean and soaking up the rays.  Unfortunately the windy, wet north-east does not quite have the same weather wonders of America and so I must bring the tastes of all things across the pond to here, hence easing my pining for the far west!

Goober peanut butter and grape jam is a taste SENSATION!  Unlike my fiance Grant I relish in the chemically induced flavours of grape Kool Aid and so that is where this flavour combination was born from.

To start I made a Kool Aid grape jelly from a half sachet of Kool Aid and a full sachet of gelatin crystals, made as the packet suggests.

Kool Aid Grape Jelly

I then poured this in to cupcake holders lined with cling film, to help establish the rough shape of what I wanted my whoopie pies to resemble.

Kool Aid Grape Jelly Discs

I then popped these in to the fridge and left them over night to set.

I then made the Hummingbird Cook Book peanut butter whoopie pies but tweaked a few elements to suit my fridge contents.  The fluff filling can be sourced from the official fluff website and below.  You can find the pies in the book but the general recipe is below:



  • 1 large egg
  • 150g castor sugar
  • 125g plain yoghurt (I used a mixture of sour cream and creme fraiche we had left over)
  • 25ml semi-skimmed milk (I would probably suggest a fraction more to let the pies spread more)
  • 1 teaspoon vanilla essence
  • 75g melted butter
  • 275g plain flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 60g crunchy peanut butter
Filling (American measuring)
  • 1 c. Marshmallow Fluff
  • 1/2 c. peanut butter
  • 1/3 c. butter or margarine, softened
  • 1/4 tsp. vanilla
  • 1/4 tsp. salt
  • 1 1/3 c. confectioners’ sugar
  • 2T. milk (I would suggest less than this as it’s very runny otherwise)
Pies Method:
  1. Beat the egg and sugar together in a mixer until pale and fluffy.
  2. In a jug mix the yoghurt (or creme fraiche etc) with the milk and vanilla essence
  3. Add this to the egg and sugar combo and mix well.
  4. Melt the butter in the microwave and then add this to the mix.
  5. Sift the flour, baking powder, soda and cocoa powder in to a bowl.
  6. Pour the wet in to the dry gradually and beat on medium speed in a food processor.  Increase the speed near the end of adding the wet to the dry.
  7. Allow to combine fully before adding the peanut butter.  I was naughty here and blatantly put more in because I LOVE peanut butter
  8. Pop in the fridge for 30mins
  9. Remove form the fridge and dollop tablespoon dollops on to a baking tray covered in greaseproof.
  10. Pop in the oven at 170 degrees or until they spring back.
  11. Leave to cool on racks

Cool those whoopies down!

Filling Method:

  1. This is an addictive frosting…BEWARE OF EXCESSIVE SPOON & UTENSIL LICKING!!!
  2. I halved this recipe and it made an ample amount for the pies.
  3. In a small bowl with mixer at low speed, combine Fluff, peanut butter and butter until blended.
  4. Increase speed to medium.
  5. Beat in confectioners’ sugar, alternately with milk until it’s smooth and spreadable.
  6. Beat in vanilla.

Fluffernutter Filling!!!!

Now for the Fluffernutter Filling!!!! Spread the filling on to one pie and top with a Kool jelly circle (removing the cling film obviously!).  Then apply a little bit more fluffernutter filling to the other whoopie pie side and sandwich together.

This is when this got VERY messy!  I started frantically running round the kitchen ‘eeeking’ and calling for Grant to find some form of whoopie ‘controlling device! We eventually found that a cupcake tray or silicone mould (see pics) works well.

Basically the jelly is too slippery and forms no true binding between the fluff and pie.

Things I have learnt from this experiment:

  1. I still very much love peanut butter
  2. I still love Kool Aid Grape flavour
  3. I love the two combined.
  4. I have a possible addition to fluffernutter!
  5. Despite the whole combi tasting awesome (words from Steve at work and Mark, Ash & Kev who came round for a chat on the night) it’s very messy and needs amending
  6. Jelly is too slippery and a jam kool aid needs to be considered…

Whoopie Pies with Kool Aid Grape jelly and Fluffernutter filling!

Back to the drawing board…WATCH THIS SPACE!!!!!


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