RandomBacon & MargarineFlowers

Food, general thoughts, food…

Whoopie Pies, the reality

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I made my Whoopie pies. Not having the experience of growing up with them, I was unsure of how to proceed or of what to expect from the recipe. I decided to just go with what the recipe told me (something I rarely do) and proceeded to make the biggest Whoopie pies in the universe.

Now, maybe they are supposed to be this big but it doesn’t suit me. Next time instead of making the suggested 8 I think I will go for more like 12 or even 16. If I am going to stick with 8 then I think I need to flatten them before baking, something the recipe didn’t suggest, maybe they just assumed I knew?

Anyway, the kids will be arriving soon and I am sure the vastness of the cake/biscuit that they will be faced with will be of no consequence to them. In fact it will probably be a cause for rejoicing. Next time they will be wracked with disappointment but I will make up for it by offering seconds.

Whoopie Pies
Makes 8 Individual Desserts

For Cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
125g unsalted butter, softened
1 cup packed brown sugar
1 large egg

For Filling
125g unsalted butter, softened
1 1/4 cups confectioners’ sugar
1 cup marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Make Cakes:
Preheat oven to 180C.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Spoon 1/4-cup mounds of batter about 5cm apart onto 2 buttered large baking sheets. Bake until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make Filling:
Beat together butter, confectioners’ sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble Pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

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Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

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