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. 

Traditional Chocolate Whoopie Pies

These were originally an American recipe that I've anglicised. They were made famous here in Ireland by Sex in the City and are slowly taking off here, so much so that I've even seen them for sale in my local SuperValu!

Makes 10

Ingredients
260g Plain flour
50g Cocoa powder
1 1/4 tsp Bicarbonate soda
1tsp Salt
250ml Buttermilk (well-shaken)
1 teaspoon vanilla
130g Butter, softened
140g Dark brown sugar (sometimes I use light brown sugar instead)
1 large egg + 1 egg yolk

For filling;
250g icing sugar
170g butter
2 egg whites
1tsp Vanilla extract
A pinch of salt

Make cakes:
Preheat oven to 180°C 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 standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Mix together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing 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, 11 to 13 minutes.

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

Make filling: 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. Then add your salt, vanilla and egg white mixture and beat until it's all nice and incorporated and fluffy.

Drop rounded spoonfuls onto your little cakes and top with a second cake ( I piped because I wanted the cakes to look fancy for the cover shot and to impress all my lovely readers!!)