Whoopie pies are, in effect BFO's (Big Fat Oreos) dreamed up by some cookie loving American who dreamed a biscuit so big that it would land on my thighs faster than you can say cellulite. Gone are paper cupcake cases and in its place is hardcore "I don't need you cup cake case, Ill go for the burn on a sheet of greaseproof paper" bakery. And whence fully cooked, you shall slap a dollop of teeth tingling, stomach churning non dairy cream in the middle and serve it as a delectable treat cunningly disguised as a heart attack. SLURP.
As you can guess, the Bellemeister and I cooked up a storm in preparation for a tea party this afternoon. The weatherman said it was going to be lovely and so we thought "Yay, tea party and bunting and cup cakes".
Belle had this idea to make licky limes (that's coconut and lime cake)
Rainbow creams (That turned out to be just one colour cream - pink, no less. They were just plain buns with a pink buttercream).
These Rubble mounds
and Rose Cream Chockoly Whoopies
The filling is quite sweet and I have to announce (for sake of patenting etc) that I invented the rose cream filling **Breathes on nails and polishes them on bosoms**
We had made too much filling so I piped them onto a grease proofed sheet and made meringues with them. Rose meringues are like Turkish Delight wafers with super soft chewy centres. To Die For!
Then, after 2 hours slaving on the energy of "licking the bowl frequently" we came up with a beauteous tea.
Much to my horror, dark clouds formed over our region and put the kibosh on the whole outdoor teaparty affair meaning we had to trough the lot inside. Still a good time was enjoyed by all our family members
Nice one Mark. Manners and all that........
(including our psycho pooch who is still bouncing off the walls from excess sugar)
As promised - recipes are below for you. Delia would have a hissy if she saw the state of my method instructions. So just go with it, ok?!
Whoopie Pies (UK adapted version - ie no corn syrup or palm oil!)
100g/4oz Butter or Margarine
100g/4oz Caster sugar
4 tbsp Cocoa Powder
225g/8oz Self Raising Flour
½ teasp salt
1 teasp Vanilla extract
(makes 16 dollops to create 8 whoopies - adjust to suit)
You know what - don't faff with creaming butter and sugar first etc etc - just bung the whole lot in a bowl and mix until fluffy. Simples.
Line a baking tray with greaseproof paper.
Dollop two tablespoons of mixture onto the greaseproof paper and spread if desired. I didn't, I liked the rustic dollopness. It is customary to lick the bowl at this point.
Leave space between dollops so they don't weld during cooking!
Bang in the oven on gas mark 4/180c/350f for 15 minutes
Remove from the oven using a fish slice/spatula and cool on a rack.
Whoopie filling (UK adapted version removing corn syrup and palm oil)
2 Egg Whites
225g/8oz Castor Sugar
80ml/2½fl.oz. cold water
1 teasp Vanilla Extract
**NOTE - for my rose cream filling I substituted the water and vanilla extract for just Rosewater**
Take a heatproof bowl (pyrex??!) and bung all the ingredients in. Mix with a mixer until combined and even.
Place the bowl over a pan of boiling hot water and keep mixing with a mixer.
Watch the magic happen! The whole mixture begins to rise and fluff and form proper meringue peaks.
Take off the pan when fully fluffed - be careful, its like molten bloody lava.
Allow to cool fully and don't think for one minute about sticking your finger in it for a sneaky taste.........it takes ages to cool. Then you can take a finger dippy lick.
Place filling in a piping bag with your chunkiest nozzle and pipe the filling in between two whoopies and they are ready to serve. Warning: Don't eat too much pie filling as it will, eventually, make you gag.
NOTE: If you have any filling left over, pipe onto greaseproof paper and place in the oven on gas mark 2 for ten minutes, then gas mark one for 30 minutes to give you the best crispy-on-the-outside-and-chewy-in-the-middle meringues.
5oz Rice Krispies
Melt butter and marshmallows over a medium heat. Pour mixture over rice krispies, in a mixing bowl and add the fudge and butterscotch chips. Mix thoroughly. Spoon into cup cake cases. Scoff the lot. Immediately.
200g/8oz plain flour
1/2 tsp salt (I never use salt, personally)
2 tsp baking powder
Zest one lime
1tsp vanilla extract
Again, don't faff about trying to be Mrs Beaton or Fanny Craddock (Martha Stewart, if you are from the US). Just bung the whole lot in a bowl and mix, mix, mix. seriously, who has time to do it the proper way?
Spoon the mixture into cup cake cases.
Place in the oven on gas mark 4/180c/350f for 15 minutes
Take out and place on a wire rack to cool
Add 1 tbs of squeezed lime juice in a bowl and then add 3oz of icing sugar. Mix well and smear on top of a bun after testing the mixture first by sticking your head in the bowl and tasting it for yourself (always recommended)
I have to add this picture that I took during our bake-a-thon - Ellie impatiently waiting for the cup cakes to rise
She is a funny little thing
Ok, off to see a plastic surgeon for impending liposuction after todays intake of 5693560976195 calories.