I got my first whoopie pan and book last week. I was very, very excited. I have never experienced whoopie pies before, but I just knew they were going to be good. They are supposed to be the next big thing after cupcakes. Well, in my opinion after trying this batch, they are far superior to cupcakes. I am tempted by cupcakes as often as everyone else, but am rarely anything but disappointed.

And the filling, that amazingly gooey pillow that is sandwiched between the puffy chocolate sponge. Oh, wow! I thought I had died and gone to heaven when I tasted it. It is the most amazing filling I have ever tasted. I was tempted to forget the party and just sit there with a spoon and make a pig of myself.

Oh yes, the whoopie pies were being made for a one year old's birthday party. I made some pies freehand on greaseproof paper and some in the specialised tray. They both came out great, but the freehand ones varied greatly in size and shape. I think I am going to buy another tray. You have to leave them to cool completely in the tray, so it is no use just to have one tray and the filling would look a lot better piped rather than slathered on too. As you can see I didn't have much time to take a photo. It was a quick shot at the party, but it gives you an idea.

The book I bought to try out is The Whoopie Pie Book by Claire Ptak. Claire owns Violet, a cake company in East London. She is also a food stylist. You should see her work, it is amazing. It you have Ottolenghi’s Plenty, then you will already be familiar with it. I'm telling you, we could all learn a thing or two.

Anyway, enough of the rambling and on with the recipe, which I changed into cup measures.



Chocolate Whoopie Pies

1½ cups plain flour
1 cup cocoa
1½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
125g/1 stick of unsalted butter, softened
1 cup sugar
1 large egg
1 cup buttermilk (or if you can't get any, use milk with a few squeezes of lemon juice, set aside for a few minutes to thicken.)
1 tsp vanilla extract

Preheat the oven to 180c/350f/gas mark 4.

Grease your whoopie pie tin or line baking trays with greaseproof paper.

Sieve the flour, cocoa powder, baking powder and bicarbs into a bowl. Sprinkle in the salt and mix through.

In a large bowl whisk the butter until lovely and soft and then cream with the sugar until light and creamy. I like to use an electric whisk. Next add the egg and beat in, then add the vanilla extract and the buttermilk. Add the powder mixture a cup at a time until it is all Incorporated. Chill for a while in the fridge before baking.

Scoop ¾ heaped dessert spoonful of mixture onto your prepared trays. If you are using baking tray, leave plenty of room for them to spread. Bake for 10 minutes until they are springy to the touch. Cool completely in the tin.

Sandwich two cakes with a creamy marshmallow filling.

Makes about 16-20 pies (I will be able to give a more accurate number once I make them all on the same trays)


Marshmallow Filling

3 large egg whites
¾ cup caster sugar
2 tbsp golden syrup (I used pecan maple syrup, which may be why the filling was so delicious. You could use plain maple syrup)
a pinch of salt
1 tsp vanilla extract

Place a large glass bowl over a pan of simmering water, be careful to make sure the bowl doesn't touch the water. Add the ingredients and whisk continuously for about 10 minutes. Remove from the heat and use an electric whisk to froth up until it is very opaque white, thick and stands up in peaks like meringue.

Sit in a comfy seat and eat with a spoon! Spoon onto your cooled cakes. Don't worry, there will be some left over to savour. Don't share!

Disclosure Statement: I did not receive this book free from the publisher to review, this is my own copy. The opinions I have expressed are my own.