My children were delighted when I told them that these are called ‘Whoopie Pie’s’ because apparently Amish women would bake these and put them in their husband’s lunchboxes, who would then shout, “Whoopie!” with delight when they found them there.
Apparently cupcakes are so last season and Whoopie Pies are the new ‘it’ cake. So….after spying a recipe in this month’s Sainsbury magazine I just had to try them. There are many recipes and variations out there but a real whoopie pie isn’t one without a marshmallow filling.
I made these Whoopie Pies with gluten free flour.
- 75g unsalted butter
- 1 large egg
- 150g caster sugar
- 125g soured cream
- 25ml cold milk
- 1tsp vanilla extract
- ¾ tsp bicarbonate of soda
- 275g plain flour
- 200g icing sugar
- For the marshmallow cream
- 100g mini or regular white marshmallows
- 50ml milk
- 125g very soft unsalted butter
- Line a baking try with non-stick baking paper.
- Melt 75g of butter and set aside. With electric hand mixer whisk the egg until light and fluffy and then beat in the sugar gradually until it is thick and glossy.
- Beat in the cream,milk, vanilla and melted butter.Then sift in the bicarbonate of soda and flour into the mixture and beat until it is smooth.
- I used a piping nozzle to pipe the mixture onto the tray in balls with a diameter of about 3cm. Ensure there is plenty of space between each ball as they do spread quite a lot. You can use a spoon to place the mixture onto the tray but it is quite sticky, and piping was quick and easy.
- Bake in a preheated oven at 180•C, fan 160•C, gas mark 4,for about 14 minutes , depending on the size of the balls, until they are a golden colour on top. Leave to cool and then move to a rack. Repeat until all the mixture is used.
- The marshmallow cream- heat the marshmallows and milk in a saucepan over a low heat stirring continously to ensure a smooth mixture. Allow to cool. Beat the butter until creamy and then slowly beat into the marshmallow mixture.
- Using the marshmallow cream sandwich two of the cakes together.
- Mix the icing sugar with a little water at a time, then spread on the top of each whoopie cake.
- Decorate with sugar strands, balls, anything you fancy. I used sugar strands and wafer daisies from Dr Oetkernofollow.
The verdict was a good one….a few hours later there were none left. They were a hit with adults and children. Next time I would use more marshmallows for the marshmallow cream as I felt the butter taste overpowered the marshmallow slightly.