Delicious Recipe for Whoopie Pie

Posted By on Mar 30, 2011 | 2 comments


This is my first encounter with the delciously wicked, single serve, rich chocolate cakes sandwiched with a sweet  marshmallow type of filling called Whoopie Pie.  I must admit, I'd heard about them, seen pictures, but wasn't really taken by them enough to try baking them.  Adrianne from the Cake Appreciation Society requested a recipe for it, so I thought I'd give it a try (I really enjoying doing these requests for cakes that I've never tried before!).

Recipe for Whoopie Pie

Recipe for Whoopie Pie

 

I looked at a range of recipes, one from Martha Stewart, another from Not quite Nigella, and I decided to take the best from both, mixing in a little Ingrid cake creativity to share this recipe for Whoopie Pie with you.  Not Quite Nigella does a really quick and simple filling by melting marshmallows with hot water, but I opted to use Martha Stewart's filling for this recipe.

** I made some really big ones in the first tray...quite obscene really in size, so make sure you use small scoops of batter for each cake because they grow!

Recipe for Whoopie Pie

Recipe for Whoopie Pie, makes 1 dozen completed cakes

125g unsalted butter (room temperature)

1 cup brown sugar

1 large egg

1 teaspoon vanilla

2  1/8 cups Self raising flour (or 2 cups plain flour + 4 teaspoons baking powder)

1/2 teaspoon salt

3/4 cup cocoa powder

3/4 cup milk mixed well with 3 tablespoons sour cream, (or 1 cup buttermilk)

2 tablespoons golden syrup

1) Preheat oven to 180 degreesC.  Line a baking tray with baking paper.

2) Cream butter and sugar in the bowl of an elecric mixer with the paddle beater attachment, until fluffy and pale.   Add vanilla, egg, salt, golden syrup, continue to mix well.

3) Sift in flour and cocoa powder.  Slowly mix, adding milk.  Combine, then beat for 1 minute on high speed.

4) Using an icecream scoop, place 6-9 cookies onto the tray, with a lot of space around them as they will grow.  Bake for 12 minutes.  Remove from oven and cool for 5 mintues on tray, then remove onto rack to cool completely.  Repeat with the rest of the batter.

Filling  (Source Martha Stewart's 7 Minute Frosting)

3/4 cup sugar

1 large tablespoon of glucose or corn syrup

3 egg whites

1/2 teasppon vanilla

1/8 cup water.

1) On a double boiler, add all ingredients, stirring constantly while it simmers.  Cook for about 3 minutes, it will go foamy:

2) Remove top bowl from heat and beat with mixers on high for about 4-5 minutes, or until the mixture has thickened and become glossy.  Spoon a dollop of filling on a cake, allow to 'set' for about 5 miutes before placing a lid on it. 

3) Tastes so yummy after it has been refridgerated...like a brownie filled with liquid marshmallow.  Serve and enjoy.

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2 Comments

    • Hi Lorraine, thanks for stopping by…I found they tasted better after being in the fridges for a while, the chocolate really softened…then it became addictive :) Thanks for you recipe aswell.

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