Thursday, 9 December 2010

Making Whoopie... Pies!!

Yesterday I had a friend round for a nice cuppa, catch up and a chance for our babies (who were born on the same day) to have a play! I decided to attempt to be a good hostess and make cakes... whoopie pies to be exact.

Whoopie pies originate from New England, traditionally made my Amish women as a thrifty way to use up left over batter. The name is supposed to come from the exclamation made by husbands and children upon finding this delicious treat in their lunch box - "WHOOPIE!!"

My first attempt was very successful, resulting in a lovely chewy moist vanilla cake! I did cheat and use a jar of raspberry 'Marshmallow Fluff' as the filling rather than make my own marshmallow cream, and I'm sure than you could use other fillings such as butter cream or jams too! 

So here is my result... and I'd like to share the recipe I used for you to try yourself.

These little cakes only last for about 2 days when kept in the fridge... but I doubt they'll last that long!!

  • 75g unsalted butter
  • 1 large egg
  • 150g caster sugar
  • 125g soured cream
  • 25mls cold milk
  • 1 tsp vanilla extract
  • 3/4 tsp bicarbonate of soda
  • 275g plain flour
  • 200g icing sugar
  • sugar balls or sprinkles to decorate
  • marshmallow fluff or marshmallow cream (100g marshmallows, 50ml milk, 125g soft unsalted butter)

  1. Line a large baking tray with nonstick baking paper and preheat the oven to 180°C, fan 160°C, gas 4.
  2. Melt 75g of the butter and set aside. Using an electric hand mixer, whisk the egg until light and fluffy. Beat in the sugar, a third at a time, until thick and glossy.
  3. Beat in the melted butter, soured cream, 25ml of milk and the vanilla. Sift the bicarbonate of soda and flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut-sized balls, 3-4cm apart. You'll need to bake in batches.
  4. Bake for 13-14 minutes until almost evenly golden on top. Leave to cool for a few minutes, then transfer to a cooling rack and bake the remaining mixture.
  5. For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool. Beat 125g of butter until creamy and soft then gradually beat into the marshmallow until smooth.
  6. Sandwich two whoopie cakes together with the marshmallow fluff or marshmallow cream.
  7. For the icing, mix the icing sugar with 2-3 tablespoons of cold water. Spread a little on each whoopie and decorate!
Recipe by Dan Lepard

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