I’m not one for mushy Valentine’s Day celebrations, but I do like a holiday as an excuse to bake! These little whoopie pies make a lovely treat for someone special ( I shared my batch with my lovely pals at work) or if you feel like having a bunch of them to yourself that’s fine too – you’ll definitely be feeling the love!
If you’re never had a whoopie pie before then you are really missing out! It consists of two circles of dough which are baked freeform in the oven. The texture is sort of halfway between a cookie and a cake, and both halves are sandwiched together with marshmallow frosting. The great thing about whoopie pies is that they are really versatile. I made mine almost bite size, but you could make them cookie size, or even giant. The flavours can be switched up too – I used strawberry marshmallow fluff to make the frosting instead of regular vanilla, but you can add peppermint essence or other fruit flavours to the frosting if you like.
For approximately 10 cookie sized whoopies, or 20 mini ones you’ll need:
- 1 large egg
- 150g caster sugar
- 125g plain yoghurt
- 25ml milk
- 1/4 teaspoon vanilla
- 75g butter, melted
- 200g plain four
- 80g cocoa powder
- 3/4 teaspoon bicarb
- 1/4 teaspoon baking powder
Preheat the oven to 170 C and line a couple of baking sheets with baking paper. In a free standing mixer or with an electric whisk cream together the egg and sugar until pale and fluffy – it should expand in size. Stir together the milk, yoghurt and vanilla then pour into the beaten egg and sugar, then mix the melted butter in thoroughly.
Next, mix the remaining sponge ingredients together and add to the wet mixture in two batches, making sure everything is mixed together well. You should have a lovely dark chocolaty dough. It needs to firm up a bit though so it holds its shape in the oven so pop it in the fridge for half an hour.
Now it’s time to dollop spoonfuls of mixture onto your baking tray! For regular whoopies the mounds should be 3-5cm across, and for mini they should be about 2cm. Make sure they’re well spaced apart so they don’t merge when they spread in the oven. The smoother your batter is when you dollop it, the smoother the finished whoopie will be. A final note – I actually used a custom mini whoopie pie tray when I made these, but I don’t know if I would again. As there were indents in the tray to hold the mixture, it almost made the whoopies rise too much, making a very tall pie, where as in future I would prefer them to be a bit flatter as they’re easier to eat that way. Oh well, live it, learn it! They still tasted yum.
Pop your whoopies in the oven. They’ll take about 10-13 minutes for regular pies, and 7 max for mini pies. Take them out and let them cool on a wire rack.
While they’re cooking you can get started on the frosting filling! You’ll need:
- 115g soft butter
- 185g icing sugar
- 145g marshmallow fluff – I used strawberry flavour
- flavouring of your choice, such as strawberry, vanilla, mint (I used strawberry)
- gel food colouring (again optional, I used pink)
- heart shaped sprinkles to decorate
First, beat the butter for a good five minutes until pale and fluffy. I used my freestanding mixer for this. Add the icing sugar and beat in until lovely and smooth. Add the marshmallow fluff and give it another good beat together until light and fluffy. I used strawberry fluff but found the flavour wasn’t strong enough so added another teaspoon of flavouring. The best thing to do is to add a couple of drops, mix, taste, then add more if needed. Again, I didn’t think the pink was strong enough from the fluff so added a couple of drops of gel colouring. Now the frosting’s made, stick it in the fridge for 20 minutes to firm up.
Once both the pie halves and frosting are cool you can start putting them together! I used a piping bag to get the frosting nice and neat but there’s no harm in just spooning it on instead. Turn half of your pie halves upside down, cover with a generous blob of frosting, and pop another half on top. You want the frosting to reach the edge of the pies. To decorate them with heart sprinkles, pour the sprinkles on a plate and roll the whoopies in them while the frosting is still fresh.
And that’s you done! Chocolaty, sticky, tasty whoopie pies. These are best kept in the fridge until you want to share them as the frosting can go a bit soft in warm rooms. You’ll definitely impress your valentine with these.