My mum is the best baker I know, I know I am biased but that is the truth. I was lucky enough to grow up with this amazing baking, my mum would pick me up from school with a treat/snack for me and my brothers almost every day, cookies, buns, tray bake. Yum! She quickly started teaching me how to bake and I loved it, I remember when I was 9/10 and I made her a lemon drizzle cake for her birthday all by myself.
Yesterday I really fancied baking so I asked Dan to pick something from my new recipe book and he chose Whoopie Pies. I was excited by his choice as they looked amazing and I had never made them before. I was so happy with how they turned out I though it was only fair to share them with you guys. I hope you like the look of them and if you fancy giving them a go I have included the recipe below. Enjoy!
1 large egg
150g (5oz) caster sugar
75g (3 oz) butter,melted
150g (5oz) creme fraiche
1 tsp vanilla extract
1 1/2-2 tsp milk
200g (7oz) plain flour
75g (3oz) cocoa powder
1/2 tsp bicarbonate of soda
For the Filling
115g (3 3/4oz) unsalted butter, softened
200g (7oz) icing sugar, sifted
1 tsp vanilla extract
- Start by preheating the oven to 180C. Line two large baking sheets with baking parchment.
- Whisk the egg and caster sugar together until thick and light in colour. Now add in the melted butter (I did this in the microwave for 30 secs, check it every 10 to make sure it doesn't burn or curdle), creme fraiche, vanilla extract and milk.
- When the above ingredients are mixed together and smooth, sift together the flour, cocoa powder and bicarbonate of soda. Beat in the egg mixture until smooth-it will make a very thick mixture but you should still be able to pipe it. Add a drop more milk if neccessary.
- Insert a large nozzle into a piping bag, fill the bag with the mixture and pipe walnut sized balls on the baking parchment. Make sure they are spaced well apart as they will rise and expand in the oven.
- Bake for 10-12 minutes until risen and firm on top. Cool on the baking sheet until for 1-2 minutes until firm, then transfer them to a wire cooling rack. Leave them to cool completely before doing the next stage.
- To make the buttercream filling: cream together the butter and icing sugar until fluffy. I recommend adding the icing sugar bit by bit to avoide you kitchen looking like it's snowed inside! Add the vanilla extract and whisk again. When the whoopie halves have completely cooled spread a generous helping of the buttercream on one half and sandwich together with another half .