Whoopie Pies are the NEW cupcakes

by Rebecca Smith on Friday, 16 April 2010

Just when we thought we were slap bang in the middle of the cupcake revolution, the whoopie pie landed.

A sinfully sweet sandwich of cake and cream or frosting, they've been the latest thing to hit the fashionable bakeries in London, and their undeniable indulgence is fast attracting many loyal supporters.

With sponge that's almost a cross between a cake and a cookie, and innumerable fillings, we think they're perfect for tea with the girls or just for solo munching when you feel like being a little bit naughty.

And thanks to Rodda's, makers of our favourite clotted cream, we have a recipe that you can try out for yourselves - just in case the bakery has had a rush on, and you're desperate...

If you're not quite that much of a domestic goddess, from May, Marks & Spencer will be stocking their own, and we know for a fact (because we ate so many), that they're delectable!

Rodda's Cornish Whoopie Pies Recipe
(we love them little - so have opted for mini whoopies)
 
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 20-30 halves so that's 10-15 filled Whoopies


Ingredients:
100g butter, softened
185g unrefined light muscovado sugar
1 egg
35g cocoa 
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract
100-125ml milk



Method

1) Preheat fan oven to 180°C / Fan oven 160°C /300°F, Gas Mark 3. Lightly grease baking sheets.
2) In a large bowl, cream together the butter, sugar, and egg. In another bowl, sieve and combine cocoa, flour, bicarbonate of soda, baking powder, and salt.
3) In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the butter mix, alternating with the milk mixture; beating until smooth.
4) Drop batter using two spoons (to make 20-30 halves or 10-15 Whoopies when filled with cream) onto the prepared baking sheets. With the back of a spoon spread batter into 5cm / 2-inch circles, leaving approximately 4cm / 2 inches between each cake. Bake for 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
5) When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of Rodda's Cornish Clotted Cream. Top with another cake, pressing down gently to distribute the filling evenly. Repeat to make 10-15 Whoopies.
6) Decorate in your own individual style.

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