So, welcome to my first attempt at the famous whoopie pie. I thought it best to go with someone who knew what they were doing when I chose a recipe to follow, so I went with one from a book named Baked in America – well, that’s where these little gems came from, so I thought I should trust them with something so important. And it turns out I was not at all disappointed. I haven’t given the recipe for the filling here, as I just used Fluff, the marshmallow spread, but next time I’d be tempted to go with a buttercream, for a lighter, more creamy centre. Until that time, here’s how to make the sponges. This makes 10 full whoopies.
300g plain flour
75g cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon vanilla extract
120g unsalted butter
225g light brown sugar
1 large egg
1. Preheat the oven to 180 degrees celcius and line a couple of baking sheets with baking paper. Whisk together the flour, cocoa powder, bicarbonate of soda and salt. In a separate bowl or jug combine the buttermilk and vanilla extract. Set both to the side.
2. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
3. Add the egg and beat well to combine.
4. Alternately add the flour and buttermilk mixtures, starting and finishing with the dry ingredients. Only mix until just combined.
5. Using an ice-cream scoop, place balls of batter onto the baking paper around 7-8 centimetres apart. I pressed mine down slightly for less of a dome shape.
6. Bake for approximately 15 minutes – the cakes should spring back when lightly pressed.
7. Cool on the sheets for approximately 10 minutes before allowing to cool completely on wire racks.
8. Sandwich two sponge halves together using the filling of your choice.