Whoopie pies are quite a new member of the cake/pastry family. Nevertheless these American inventions are quickly being dubbed as ‘the new cupcake’ and are increasingly popping up in bakeries around the country. Obviously, I had to give them a try!
A whoopie pie can only really be described as having a texture between a cake and biscuit whilst being filled in a similar way to the British scone. Usually they are sandwiched together with marshmallow fluff but I wanted to try something a little more elegant and put a bit of a British twist on them at the same time.
The end was result were these beautiful, almost petit-fours like treats that I filled with fresh whipped cream and strawberries- fitting the summer theme perfectly- especially since I decided to add a bit of rosewater to the mixture. Not only this, but I would argue that they are even easier to make than a normal cake/scone/biscuit and the recipe is really quite straight forward. I would definitely recommend that you give these a try as they are very unique and something completely different to try. The
Please find the recipe below and do let me know how it goes if you give it a try! 🙂
For the whoopie pies:
250g/9 oz plain flour
1 tsp bicarbonate of soda
large pinch of salt
115g/4 oz butter, softened
150g/5 1/2 oz caster sugar
1 large egg, beaten
2 tsp rosewater
150ml/5 fl z buttermilk (if you can’t find any squeeze about a tsp of lemon into some milk and let it sit at room temperature for a bit)
icing sugar, to dust
For the filling:
300ml/10 fl oz double cream
4 tbsp icing sugar, sifted
3tbsp strawberry jam
225g/8 oz strawberries, sliced and stalks removed
1) Preheat your oven to 180C/350 F. Line 2-3 baking sheets with greaseproof paper. Sift together the plain flour, bicarbonate of soda and salt.
2) Place the butter and sugar into a large bowl/stand mixer and beat until very pale and fluffy. Beat in the egg and rosewater, followed by half the flour mixture and then the buttermilk. Stir in the rest of the flour mixture and mix until thoroughly incorporated.
3) Pipe or spoon around 24 mounds of the mixture onto the prepared baking sheets, spaced well apart. Bake in the preheated oven for around 10-12 minutes until golden and risen. Cool for 5 minutes then, using a palette knife, transfer to a wire rack to allow to cool completely.
4) For the filling: place the cream in a bowl and whip until holding firm, but still soft, peaks. Fold in the sifted icing sugar.
5) To assemble: spread the strawberry jam on the flat side of half the cakes. After this pipe on whipped cream and place on sliced strawberries. Top with the other halves. Dust with icing sugar and serve!