Thursday, 7 February 2013

Chocolate Whoopie Pies

As you can see by the title, I've been making whoopie pies; so so yummy! I am fairly new to them and have only made them twice, they are so lovely, moist and light but super chocolatey at the same time -how is that possible? I was a little worried that the end result would be a bit messy, but it turned out just right, phew! By drawing on a guide it was really easy to get the sizes the same. My only regret is putting a regular amount of butter cream in, as a butter cream addict I thought they could have used some more, but my friends devoured them all with no complaint. I think they liked them!

These delicious chocolatey delights, look gorgeous as a gift (wrap a stack in ribbon, put in a cellophane bag) or, as I did, share with your friends. Trust me, they'll be greatly appreciated!

Much love Alex Rose xxx

Whoopie Pies From DK Step by Step Baking

  • 175g Unsalted butter
  • 150g Soft Light Brown sugar
  • 1 Large egg
  • 1 Teaspoon of Vanilla essence
  • 225g Self Raising flour
  • 75g Cocoa powder
  • 1 Teaspoon of Baking powder
  • 150ml Milk
  • 2 Tablespoons of Greek yoghurt
Pre-heat the oven to 180c
Start by beating, either in the bowl of a free-standing mixer or in a bowl with an electric mixer, the butter and sugar until light an d fluffy, add the egg and vanilla essence. Beat well to prevent curdling, but if this does occur then just continue. In a separate bowl sift the flour, baking powder, and cocoa powder. Add the butter mixture gradually  folding it in. The batter will be stiff, add a little of the milk then mix again, continue until there is no more milk. Next add the yoghurt and mix again. Line and grease 5 trays and mark out 25 well spaced circles. Use two tablespoons to spoon the mixture onto the trays, using the circles as a guide. Smooth the mixture before putting the trays into the oven for 10mins. They are done when a skewer comes out clean.

To Ice:

  • 250g Icing Sugar
  • 80g Softened Butter
  • 2 Tablespoons of Milk
  • 1/4 Teaspoon of Vanilla Extract
  • A few drops of food colouring
Method:Put the butter and icing sugar into the bowl of a free-standing mixer and beat on a slow/medium speed until it comes together,  then turn up the speed. Continue to beat. In a separate bowl whisk the vanilla and the milk before adding gradually to the butter and icing sugar. Beat on a high speed for a further five minutes the spread a teaspoon on half of the circles. In turn take a plain chocolate circle and sandwich it on top of a butter cream one. dust with icing sugar and serve! 

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