So Whoopie Pies are apparently the new cupcake & in my quest to stay at the cutting edge of baking trends *ahem* I've had a crack at making them this week! By the wonders of the internet I have discovered the following things about Whoopie Pies...
1. They originated in the Pennsylvanian Amish community
2. Amish wives would bake them & put them in their husbands lunchboxes, when they discovered the treats they would shout WHOOPIE (I can't imagine a Brit husband getting quite so excited about finding a custard cream!?)
3. The tradition of using Marshmallow Fluff for the filling came from the manufacturers of Fluff featuring it in a Whoopie Pie recipe included in a 1930's cookbook called Yummy Book (I'd love to get hold of a copy of that!)
When I was researching what should go into a Whoopie Pie, I got a bit baffled by all the different options. This recipe was kindly sent to me by Roddas Cornish Clotted Cream & they have given them a distinctly Cornish twist, suggesting you fill them with their cream. I think that sounds like a great suggestion, but for my first attempt I'm staying true to the original & have chosen to make the traditional fluff filling. This part of the recipe is taken from the Marshmallow Fluff website. I chose to use Strawberry Fluff as I thought it would complement the chocolate & the fact it's the most amazing shade of pink!
For the cakes
100g unsalted butter
185g muscovado sugar
300g plain flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp vanilla extract
For the filling
1/2 jar of marshmallow fluff
130g icing sugar
Dash of milk
1. Cream together the butter & sugar, then beat in the egg & vanilla.
2. Sift together all the dry ingredients, then add about half to the butter mixture along with about half the milk, mix well. Add the remaining half of the flour etc & enough milk to make a smooth mixture of dropping consistency.
3. Grease a baking sheet & place on small dollops of the mixture, leaving plenty of space in between for them to expand. I made 24 individual cakes from 1 batch. Bake in the oven at 180c/GM5 for 12-15 minutes until well risen & springy to the touch. Place onto a wire rack to cool completely.
4. To make the filling, cream together the butter & icing sugar, adding a little dash of milk to help it along, then beat in the Marshmallow Fluff until all combined. Match up the cakes into pairs, then use the fluffy filling to sandwich them together. I also added a drizzle of melted dark chocolate to the top!
These are quite possibly the most amazing thing ever! Delicious! They are pretty large, so unless you're feeling hungry I'd suggest sharing one with a friend over a glass of ice cold milk! Hope you enjoy making your own Whoopie *sniggers* I'll hopefully see you next week, I've booked a last minute trip away, so I'm hoping the technology will mean I can keep my unbroken record for a 29th week...until then, Rebecca x
Gluten Free: Mint Choc Cookies
18 hours ago