Bake: Brown sugar whoopie pies
I’ve stopped buying chocolate in an attempt to not have so much lying around when I leave for France, because let’s be honest, I can’t take it with me. But I have all this white chocolate to get through before I bail, so I figured these brown sugar whoopie pies were the perfect way to use it all up… although if you’re not into white chocolate (blasphemy!), I’ve also added a vanilla icing recipe at the very bottom which I’ve used before with these whoopie pies and is JUST as spectacular.
I’m a long term fan of whoopie pies, the cake/biscuit concoction that is famous in north-eastern America. They first came to my attention when I was living in the USA four years ago, where my best friend (who was from Maine, where whoopie pies are the official state treat) introduced me to the magic of piping ridiculous amounts of icing between two little half cakes. I couldn’t get enough of them and yes, when I visited Maine, I ate like eight large size whoopie pies in a 24 hour period. No, you do not want to know how many calories that is.
These ones are about half the size of an American whoopie pie and likely less than half the calories, because somehow Americans find ways to cram in more calories than there ever needs to be in anything! (Look at the calorie count on the back of a Maccas Cheeseburger here and in the USA if you need proof of this).
I took this particular batch into work the following day and they were devoured by lunch time, with loads of sweet comments from the team about how freaking awesome they were. They kept milling around my desk, hoping I had more stashed somewhere, anywhere! Sorry boys, maybe another time.
This makes ten pretty large whoopie pies (that’s 20 ‘cakes’ which you sandwich together with icing), which I portioned out using a soup spoon. For smaller ones, try portioning the batter out using a teaspoon (and not the measuring teaspoon kind, the normal one).
Note: I freaked out when the butter/sugar/eggs mix split and began to resemble curds and whey. Do NOT freak out and try to salvage it in a food processor like I did, this is supposed to happen and it will all come together when you add the dry ingredients.
Brown Sugar Whoopie Pies
- 2 1/4 cups plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbs soft butter
- 1 cup brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 tbs milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla essence
- Preheat oven to 180 C. Line two baking trays with baking paper and set aside
- Combine flour, baking powder and salt in a bowl and set aside
- In a separate bowl, cream the butter and sugar until light and fluffy, then add eggs and buttermilk. Note: This is when it will begin to look curled, don’t worry!
- In a measuring cup combine the milk, baking soda and vinegar
- Pour in half the flour mix, then stir, then the milk mixture, stir, then the rest of the flour, stir until just combined and add vanilla
- Use a tablespoon to drop the mix onto the tray in circle-ish shapes. (Use a teaspoon for smaller whoopie pies)
- Bake for 8-10 minutes, until they are just cooked through and have begun to brown very lightly around the edges
- Leave to cool on their trays for five minutes and then transfer to a wire rack to finish cooling
- When they’re completely cool, pipe with the icing mixture in the recipe below and sandwich together
White Chocolate Icing
- 1/2 cup butter, softened
- 1 and 1/4 cups icing sugar
- 1/2 tsp vanilla extract
- 2/3 cup white chocolate
- 2 cups icing sugar
- 2 tbs soft butter
- 2 tbs milk
- 1/2 tsp vanilla essence
Method (for both)
- Whisk/beat the ingredients together until smooth
- Feel free to add a little more of each of the ingredients to make more icing but be careful only to add the liquids in droplet amounts, as icing becomes wet very quickly and this icing should be on the stiffer side