Chocolate Whoopie Pies with Marshmallow Icing.

It is the musicians 21st birthday so she and a friend thought it would be a good idea to throw a party. Subsequently 60 bottles of cava have arrived in our flat to help the festivities along. Now an occasion such as this cannot pass by without cake, however, I have visions of 100 portions worth of cake crumbs being liberally spread around the flat not to mention the icing. I wanted something to make an impact when carried in with cake fireworks on the top so a tray bake or the like was out (this turned out to be a bad idea as the fireworks set off every smoke alarm in our flat). I contemplated cupcakes but they have been done now and only really look good when displayed on cake stands which we don't have. So I settled upon whoopie pies. These seem to be the new thing. If you have never heard of them before then the easiest way to describe them it that they are like the top half of two muffins sandwiched together with some form of icing.

I decided to make three different flavoured varieties chocolate, chocolate and peanut butter and red velvet. I am only going to write up the chocolate ones at the moment but I will make the other ones again at another time. I will say though that they batters of each of the three varieties behaved slightly differently.

I followed the basic recipes in the Hummingbird cake book but have deviated with the icing as I didn't want to have to spend a fortune on fluff for the filling. I made one batch of the icing following the recipe and must admit that it was the best. I do love fluff it is just that it is £2.40 a jar in England and each batch of icing needs a whole jar. My attempts to replace fluff with melted marshmallows needs some more experimentation I fear. I would also suggest trying the marshmallow icing from the Primrose book as an alternative.

The photos of the ones I made for the party aren't very good as I suddenly realised I hadn't taken any pictures just as we were about to sing happy birthday. They were such a success that I have had to make another batch this weekend as my flatmates didn't manage to get to them in time. I had been reading about new ideas for valentines day and thought that as I was having to make another batch anyway I might as well have a go at piping them into hearts. I also added pink food colouring to the icing. They looked fantastic if I say so myself and I would advise piping all whoopie pies in the future. They looked much neater and it was much easier than trying to spoon out a sticky batter.

I have entered them into Cake Boule valentine baking ideas and Valentines hearts ideas on very good recipes.

Ingredients: For the Sponge

1 large egg

150g (5.5ozs) Caster Sugar

125g (4.5ozs) Plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence ( I used nomu paste)

75g (2.5oz) melted unsalted butter

200g (7oz) Plain Flour

80g (3oz) Cocoa Powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

Filling:

170g (6oz) unsalted butter

280g (10oz) icing sugar

220g (8oz) vanilla marshmallow fluff

Method:

Using a mixer cream the egg and sugar until fluffy. Pour the milk, yoghurt and vanilla essence into a bowl and mix together. Then add this mixture in with the beaten egg an sugar. Finally add in the melted butter and mix. Sift together the remaining dry ingredients, add them to the creamed mixture and mix well on a medium speed. Place the batter mix in the fridge to rest for 20-30 minutes this is important I don't know the science behind it but i imagine the raising agents are reacting and it changes the consistency of the batter. Pre-heat the oven to 170C Roasting oven with a cold shelf. Once rested, spoon or pipe onto the baking trays making 8-10 mounds per tray. These need to be 2-3 cm spaced apart and around 3 -5 cm in diameter. A tsp full is about the right amount if you are spooning.

Bake for 10-13 minutes or until they spring back when touched. Cool before filling.

To make the filling beat the butter and icing sugar together. Once this is blended add the marshmallow fluff and then mix on a high speed until the mixture is light and fluffy. Place in the fridge for 30 minutes as this will firm up the mixture slightly.

I made them the day ahead and they kept very well. They are quite robust so would travel well if need be I imagine they could be posted as well.


I have entered them into Cake Boule valentine baking ideas, Valentine Hearts ideas on very good recipes,Baked with love bakeoff and What Kate Baked's Tea Time Treats.