Whoopie Pies

These little cakes are a bit of a special treat, they are the prefect birthday surprise or maybe if are looking for a spectacular centrepiece for a coffee morning or bake sale. 

The chocolate cakes are soft and delicate while the buttercream filling is not too sweet but a light and fluffy delight, this combination is makes for a really sumptuous treat. 

For those of you that are new to Whoopie pies, the recipe originates in 1920s Pennsylvania, USA. It is said to be of either Dutch or German Amish origin and they tell of their children shouting Whoopie upon discovering the baked pies in their packed lunches, hence the name. I think that story is so sweet and when my children see that I have made a batch they shout Whoopie too, they are really that good. 

It takes a little time to organise all the ingredients into their respective bowls and jugs, but when you do it's just a matter of adding them at the right time and scooping the mix onto two prepared baking trays, for the job of dividing the batter, sometimes I use a 60ml ice-cream scoop to make 10 large pies but on this occasion I used my 30ml cookie dough scoop to make 20 smaller pies (reduce the baking time to 8-10 minutes when making the smaller pies) It's all a matter of choice.

I really love the buttercream, it is a lighter, fluffier version of the standard American Buttercream, don't loose your nerve when making it, especially when you add the egg whites to the whipped butter and sugar, keep the mixer on high and eventually it will all come together and transform into a beautiful fluffy buttercream.  

Makes 10 cakes

Ingredients

130g Butter, softened
140g Brown sugar
260g Plain flour
50g Cocoa powder
1​¹⁄4 tsp Bicarbonate of soda
1tsp Salt
250ml Buttermilk (well-shaken)*
1tsp Vanilla extract

1 large egg + 1 egg yolk

For filling;
250g Icing sugar
170g Butter
2 Egg whites
1tsp Vanilla extract
A pinch of salt

*My preferred ingredient is half 125g natural greek yoghurt and 125ml full fat milk mixed together, I think you get a better rise. 

Method

Preheat oven to 180°C/350°F/Gas Mark 4 and line two large baking sheets with baking paper.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 minutes with a hand-held mixer.

Mix together flour, cocoa, baking soda and salt in a bowl, mix until combined. Whisk the whole egg, plus the yolk into the buttermilk along with the vanilla in a small bowl.

 

Reduce speed to low and alternate between the flour mixture and buttermilk mixture in batches, beginning and ending with flour, scraping down side of bowl occasionally, mix until smooth. 

Spoon round tablespoons of batter about 5cm (2 inches) apart onto 2 large baking sheets or use a 60ml ice cream scoop. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, usually 11 to 13 minutes. 

Transfer with a metal spatula to a rack or more baking paper to cool completely. 

Meanwhile beat your egg whites until they form stiff peaks. Spoon the whites out of the bowl and put in the butter, beat until butter is nice and creamy, then add the icing sugar bit by bit until it looks well blended. Add your salt, vanilla and egg whites to the mixture and beat until it's all nicely incorporated and fluffy. 

Drop rounded spoonfuls or pipe a swirl of buttercream onto your little cakes and top with a second cake.