My first whoopie pies


WHOOPIE PIES SHOESANDCAKE 494x370 My first whoopie pies

Here is my first attempt at whoopie pies. The web is abuzz with whoopie pie chatter, and I’ve nommed a few at events lately, so I wanted to see what the fuss was about.

It turns out, they’re incredibly easy, and are basically an American drop scone. You slop an even amount on a baking sheet and in roughly 12 minutes you have a squad of whoopies.

I split my mix and made half chocolate and half banana. I filled the banana ones with raspberry buttercream icing and the chocolate ones with blackberry buttercream icing, with fruit from The Duchess’ allotment. The banana one required more flour to cope with the moisture from the banana*.

These are made with Doves Farm spelt flour, rice milk and olive oil spread. I’m not a huge fan of making buttercream icing with this spread, because it doesn’t set firmly like butter does, so the icing is sloppy. See how the raspberry one is oozing out? I’d love to make these for dairy tolerants, because I’d whip up some firm marshmallow flavoured cream for the centre that would hold its shape.

This is the recipe I used. Yes, it’s 125 grams of butter, not 25. You couldn’t oil a door with 25 grams.

*My husband tried to throw my baking banana away! He picked it up, said “this is all black, I’m throwing it” and I had to launch myself towards his hand and the bin – Matrix-style – to retrieve it’s ripe perfection.

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