Food

WHOOPIE PIES FT. CRUNCHIE BAR BUTTERCREAM

I have always heard of these things called Whoopie pies and after a day of making a similar thing “brownie sandwiches’ in a cakery I decided it was time. I halved Martha Stewart’s basic whoopie pie recipe and a made up buttercream and incorporated some of my leftover crunchie bars (mmm yum) creating something great (modest); Whoopie pies with vanilla buttercream w/ crunchie chunks. The only way I can describe whoopie pies is that they’re like freestanding cupcakes -they’re light, fluffy and have a cake like texture. This was my first time baking them and due to my oven being Satan some of the bottoms (but not all thankfully) burnt – so please be careful! I wouldn’t attempt if your oven doesn’t distribute heat evenly (sooo annoying!!) All though they don’t look particularly fancy they taste almost luxurious and they have the perks/taste of cupcakes without messing around with fancy piping!

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Makes 12 sandwiches

Whoopie pie ingredients:

  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 3/4 cup cocoa (sifted)
  • 1/2 tbsp baking soda
  • 1/2 tsp baking powder
  • 113 g butter
  • 1 cup sugar
  • 1 large egg
  • 1 cup buttermilk (or full fat milk with a tsp of lemon juice – leave to sit for 10 minutes)
  • 1 tsp vanilla extract

Buttercream ingredients:

  • 150 g butter
  • 400 g icing sugar
  • 40 ml milk
  • 80 g crunchie bar

Preheat oven to 190 degrees Celsius and line two baking trays with baking paper or a silicon mat.

Softened your butter by microwaving or by leaving it out in the sun for a hour or so. Place softened butter into a bowl with the sugar and mix until you have a pale light mix (about 5 minutes!) Next add the egg and vanilla extract, again mix until fully incorporated. If you’re game enough and don’t want to deal with more dishes just add straight to the butter mix but if not-  in a separate bowl measure/sieve all your dry ingredients and mix until the cocoa is evenly distributed. Add the dry mix to the the butter mix along with the buttermilk and mix again. Once everything is incorporated spoon 24 even sized scoop on to your baking trays – I like to use an ice cream scoop!

Bake for 12 minutes or until they spring back when touched. Once baked leave them to cool on the tray and transfer to a wire rack. Whilst waiting we can get started on the buttercream!

In a mixer cream your butter for a good 8 minutes (be sure to wipe down the sides of the bowl so that all of the butter gets mixed) until it’s almost white! This makes the buttercream super light and fluffy. Next add the icing sugar along with milk and continue to mix for a good 5 minutes whilst this is happening you can cut your crunchie bar into chunks and put aside. When the buttercream is super light and fluffy add your pieces of crunchie bar to the mix and with a spatula fold in to the butter cream.

Assembly:

Once the whoopie pies have cooled completely match two of the halves  that are the same size and spoon the crunchie buttercream into the centre allowing there to be 1/2 cm boarder. Place the other half on top and smoosh them together. Continue until all are sandwiched and enjoy! They can last up to 2 days in an airtight container.

These make lovely gifts – you can place two or three into cellophane bags  with ribbon tied around the tops. Cute and scrumptious; the best kind of gift.

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