Whoopieeeeee

A few weeks ago I thought I should try out one of my birthday pressies, The Whoopie Pie Book and whoopie pie tin, both are available to buy on Amazon.

The recipe book devoted to Whoopie pies is a feast for any cake-loving-designers eyes - pretty pastel colours, bold typography, mouthwatering imagery and easy to follow recipes, plus a glowing recommendation from Jamie Oliver on the front.

For those of you who have not tried a whoopie, even though they are difficult to avoid as they are the latest baking craze to rival even the cupcake's crown, they are like a cupcake sandwich - two discs of sponge with a filling of buttercream.

I thought I would start with a basic recipe for a kids style tea party for my friend Claire who was going on maternity leave and fill them with alternating blue and pink icing as we don't know if the baby was to be a boy or girl. I was always a little bit sceptical about the Whoopie as can it be a good as a cupcake? But judging by how quickly these cakes moved and the compliments I would have to say yes.

Vanilla Sponge Whoopies

Makes 12 Whoopies

Ingredients:

280g plain flour

1/4 tsp baking powder

1/4 tsp bicarbonate of soda

pinch of salt

150g unsalted butter

125g sugar

1 large egg

1 large egg yolk

100ml whole milk

1 tsp pure vanilla extract

Method:

• Preheat oven to 180°C/gas 4

• In a bowl, sift together the flour, baking powder and bicarb of soda. Stir in the salt and set aside.

• In a separate bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and egg yolk and mix well. Add the milk and vanilla to the butter mixture. Slowly add the dry ingredients mixing until just incorporated. Chill for 30 mins.

• Grease your whoopie tin and drop the batter into the dips in the tin (you can also make mini ones by lining a tray with baking paper and drop small scoops 5cm apart). Bake in the middle of the oven for 10-12 mins (8-10 for mini whoopies), until the cakes are left with a slight impression when touched with a finger.

• Remove from oven and place on a while rack to cool.

• When cool, make your buttercream to your desired recipe (adding a few drops of food colouring, separate the buttercream into different bowls first if you want more than one colour).

• To assemble spread or pipe generous amounts of the buttercream onto the flat surface of a cooled whoopie and top with another whoopie.

This is one of the simpler recipes from the book but it contains great ideas for more adventurous flavours and fillings I cant wait to try such as Salty Caramel Whoopie with Caramel Swiss Buttercream, Rose-Pistachio Whoopie with Kirsch Buttercream and Rose Water Icing or Rhubard and Custard Whoopie drizzled with vanilla custard and Roasted Rhubarb!