Bake Me I'm Yours... Whoopie Pies. Jill Collins
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2 Sift together the flour and bicarbonate of soda and set aside.
3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.
4 Add the egg and beat until well combined.
5 In a small bowl, mix the cocoa, vanilla, vinegar and red paste food colour until you have a smooth paste, then mix in to the batter.
6 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.
7 Drop 11⁄2 tbsp or a level small ice cream scoopful of batter into each well of the tins.
8 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.
Red or Dead…
Don’t be afraid to add lots of colour – a red velvet whoopie can never be too red!
Apple Pie Whoopie
A truly irresistible combination of apples and spices make this whoopie an all-time family favourite.
Ingredients…
• 115g (4oz) soft unsalted (sweet) butter
• 200g (7oz) soft brown sugar
• 1 large (US extra large) egg
• 2.5ml (1⁄2 tsp) vanilla extract
• 225g (8oz) apple sauce
• 5ml (1 tsp) baking powder
• 5ml (1 tsp) cinnamon
• 1.25ml (1⁄4 tsp) ground cloves
• 190g (63⁄4oz) plain (all-purpose) flour
1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.
2 Sift together the flour, cinnamon, cloves and bicarbonate of soda and set aside.
3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.
4 Add the egg and vanilla and beat until well combined.
5 Fold in half the flour mixture, followed by half the apple sauce. Repeat with remaining ingredients.
6 Drop 11⁄2 tbsp or a level small ice cream scoopful of batter into each well of the tins.
7 Bake for approximately 12–14 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.
Hot to Trot…
These whoopies are best eaten warm – nobody can resist them long enough to let them cool down anyway!
Banana Whoopie
A marvellously moist teatime treat.
Ingredients…
• 115g (4oz) soft unsalted (sweet) butter
• 200g (7oz) soft brown sugar
• 1 large (US extra large) egg
• 5ml (1 tsp) vanilla extract
• 225g (8oz) very ripe mashed banana
• 5ml (1 tsp) bicarbonate of soda
• 2.5ml (1⁄2 tsp) baking powder
• 2.5ml (1⁄2 tsp) cinnamon
• 250g (83⁄4oz) plain (all-purpose) flour
1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.
2 Sift together the flour, cinnamon, baking powder and bicarbonate of soda and set aside.
3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.
4 Add the egg and vanilla and beat until well combined.
5 Fold in half the flour mixture, followed by half the mashed banana. Repeat with remaining ingredients.
6 Drop 11⁄2 tbsp or a level small ice cream scoopful of batter into each well of the tins.
7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.
Go Bananas…
These whoopies are a great way to use up any old bananas – the riper the better.
Coconut Whoopie
This whoopie is as close as you can get to a tropical paradise – all that’s missing is the sunshine!
Ingredients…
• 115g (4oz) soft unsalted (sweet) butter
• 200g (7oz) caster (superfine) sugar
• 1 large (US extra large) egg
• 225ml (8 fl oz) buttermilk
• 5ml (1 tsp) bicarbonate of soda
• 60ml (4 tbsp) desiccated (dry unsweetened shredded) coconut
• 250g (83⁄4oz) plain (all-purpose) flour
1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.
2 Sift together the flour and bicarbonate of soda. Add the coconut and set aside.
3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.
4 Add the egg and beat until well combined.
5 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.
6 Drop 11⁄2 tbsp or a level small ice cream scoopful of batter into each well of the tins.
7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.
Paradise Punch…
For a more intense coconut flavour,