I was really excited to try out recipes from my whoopie pie book that I won at cupcake camp London. I've never made them before and was curious to see how they would turn out. I made these for Gerard's leaving do alongside the giant chocolate and caramel cupcake. They are quite soft and cakey and were quite 'more-ish' to eat. I think everyone enjoyed them as they were all gone by the end of the party! They are quick and easy to make and I'm sure I'll be making more of these in the future! What is a whoopie pie I hear some of you ask? Well here's a brief history lesson....
I used more than 1 tablespoon resulting in giant sized whoopie pies! I am using my ice cream scoop next time.
|add buttercream filling (i piped mine using a star tip)|
Classic Chocolate Whoopie Pie
(Makes 48 two-inch cakes)
80g unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
57g unsalted butter, at room temperature
57g vegetable shortening
180g dark brown sugar
1 large egg
1 teaspoon vanilla extract
- Preheat oven to 190C.
- Line two baking sheets with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.
- In the work bowl of a stand mixer fitted with a paddle attachement, beat together the butter, shortening, and brown sugar on low speed until just combined.
- Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
- Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated.
- Scrape down the sides of the bowl.
- Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.
- Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets and repeat, spacing them at least 2 inches apart.
- Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.
- Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Classic Buttercream Filling
470g icing sugar
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt
- In the work bowl of a stand mixer fitted with a paddle attachment beat together the icing sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly,about 1 minute.
- Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.
To asemble whoopie pie:
- Spread filling on flat side of one cake using a knife or spoon.
- Top with another cake, flat side down.
- Repeat with the rest of the cakes and filling.
- Alternatively you can use a pastry bag with a round tip to pipe the filling onto the cakes.