Whoopie Pies

Cup cakes are so last season, now everyone's nibbling on Whoopie Pie!

Just when we thought we were slap bang in the middle of the cupcake revolution, the whoopie pie landed!

A sinfully sweet sandwich of cake and cream or frosting, they've been the latest thing to hit the fashionable bakeries in London, and their undeniable indulgence is fast attracting many loyal supporters.

Preparation Time: 10 minutes Cooking Time: 15 minutes Makes: 20-30 halves so that's 10-15 filled Whoopies (we love them little - so have opted for mini whoopies)

Products used: Whoopie Pie Pan; Electric Mixer - we recommend the fab Kitchen Aid mixer; Silicone spoons; silicone spatula

100g butter, softened

185g unrefined light muscovado sugar

1 egg


35g cocoa 


300g plain flour


1 tsp bicarbonate of soda


1 tsp baking powder


  A pinch of salt


1 tsp vanilla extract


100-125ml milk



Method

• Preheat fan oven to 180°C / Fan oven 160°C /300°F, Gas Mark 3. Lightly grease baking sheets.

• In a large bowl, cream together the butter, sugar, and egg. In another bowl, sieve and combine cocoa, flour, bicarbonate of soda, baking powder, and salt.

• In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the butter mix, alternating with the milk mixture; beating until smooth.

• Drop batter using two spoons (to make 20-30 halves or 10-15 Whoopies when filled with cream) onto the prepared baking sheets. With the back of a spoon spread batter into 5cm / 2-inch circles, leaving approximately 4cm / 2 inches between each cake.

• Bake for 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

• When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of Clotted Cream.

• Top with another cake, pressing down gently to distribute the filling evenly. Repeat to make 10-15 Whoopies.

• Decorate in your own individual style.