To celebrate Halloween this week, here in the office we treated ourselves to these American Style Homemade Whoopie Pies. Fast becoming a modern classic, Whoopie Pies are a quick and easy way to please any crowd! Here's the recipe to try them out for yourselves! Ingredients 175g (6oz) unsalted butter, softened 150g (5½oz) soft light brown sugar 1 large egg 1 tsp vanilla extract 225g (8oz) self-raising flour 75g (2½oz) cocoa powder 1 tsp baking powder 150ml (5fl oz) whole milk 2 tbsp Greek yogurt or thick plain yoghurt For the vanilla buttercream 100g (3½oz) unsalted butter, softened 200g (7oz) icing sugar 2 tsp vanilla extract 2 tsp milk, plus extra if needed Method 1. Preheat the oven to 180ºC (350ºF/Gas 4). Line several baking sheets with baking parchment. 2. With a whisk, cream together the butter and brown sugar until light and fluffy. 3. Add the egg and vanilla extract to the creamed mixture and beat in. 4. Beat the egg well to prevent curdling. The batter should appear smooth. 5. In a separate large bowl, sift together the flour, cocoa powder, and baking powder. 6. Gently fold a spoonful of the dry ingredients into the cake batter. 7. Add a little of the milk, mixing. Repeat until all the milk and dry ingredients are combined. 8. Blend in the thick yogurt, gently folding until well combined; this will moisten the pies. 9. Place 20 heaped tablespoons of mixture on the lined baking sheets. 10. Leave space for the mixture to spread out; each half will spread to 8cm (3in). 11. Dip a clean tablespoon in warm water and use it to smooth the surface of the halves. 12. Bake for around 12 minutes until a skewer comes out clean. Cool on a wire rack. 13. Using a wooden spoon, mix together the buttercream ingredients, except the milk. 14. Changing to a whisk, beat the mix for about 5 minutes until light and fluffy. 15. If the mixture seems stiff, loosen with extra milk to make the buttercream spreadable. 16. Spread a tablespoon of the buttercream onto each of the flat sides of half the cakes. 17. Sandwich together the iced with the un-iced halves to form the pies, pressing gently. Bretherton, C (2011). Step-By-Step Baking. Great Britain: Dorling Kindersley Ltd. p126-127.

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