So Whoopie pies are apparently the latest craze in baking, they’re all over the shops and on TV so we decided to hunt down a recipe and give them ago. This is from Dorling Kindersley’s Step-by-Step Baking book and is a really easy recipe for chocolate whoopie pies with a vanilla buttercream centre.
175g unsalted butter
150g soft light brown sugar
1 tsp vanilla extract
225g self-raising flour
75g cocoa powder
1 tsp baking powder
150ml whole milk
2 tbsp Greek yogurt
For the vanilla buttercream –
100g unsalted butter
200g icing sugar
2 tsp vanilla extract
2 tsp milk
Preheat the oven to 180°C
Cream the butter and sugar together with a whisk until light and fluffy. Add the egg and vanilla extract and beat.
In a separate bowl sift the flour, cocoa and baking powder together. Then fold a spoonful of the dry ingredients into the cake batter. Follow this with a splash of milk and mix. Repeat alternating between the dry ingredients and the milk.
Blend in the yogurt to moisten the pies.
Place heaped spoons of the mixture onto lined baking trays. Make sure you have even numbers as you will need 2 halves to make a whole pie. Apparently this recipe should make 10 pies, but we like to make them a bit smaller and get around 16-20.
Use a teaspoon dipped in warm water to smooth the surface and shape the batter into circles.
Bake in the oven for 12 mins and cool.
Mix together the buttercream ingredients by hand then use a whisk until light and fluffy.
Spread the buttercream onto half of the cakes, sandwich together to form one whoopie pie.
You can use water icing to decorate or leave as they are.
We made these for the family at Christmas and everyone loved them and the first practice batch of Whoopie Pies went down very well with my work colleagues.