Chocolate Whoopie Pies
Although these little cakes or pies are a fairly recent import, they've been popular in the USA for many years.
Preparation time: 10–15 minutes
Cooking time: 10–12 minutes
Serves: 12 large or 24 small pies
125g unsalted butter, softened
3/4 cup caster sugar
1 tsp vanilla essence
11/2 cups plain flour
1/3 cup Dutch or good quality baking cocoa
1 tsp baking soda
1/4 tsp baking powder
1/2 cup buttermilk
150ml cream cheese
1 cup icing sugar, sifted
1 tsp finely grated orange zest
3 Tbsp orange juice
Preheat the oven to 180°C.
Line 2 baking trays with baking paper.
Cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients into a large bowl. Add half the flour mixture to the butter mixture, stirring in well. Fold in half the buttermilk.
Add the rest of the flour mixture and combine well. Lastly add the remaining buttermilk, folding it in until just combined.
To make large pies, place heaped dessertspoonsful of the mixture onto the prepared trays leaving at least 5cm between each pie; there should be enough mixture for 24 halves. To make small pies, use a teaspoon to make 48 halves.
Bake one tray at a time for approximately 10 minutes until the pies spring back when lightly touched. Remove from the oven and cool on a rack. Make the filling by beating together the cream cheese, icing sugar,orange zest and orange juice.
Use the filling to sandwich the pies together.
It’s easy to make your own buttermilk. Simply stir in 1 tablespoon of lemon juice to 1 cup of milk and let it rest at room temperature for about 10 minutes before using.
For a change, make a Lime Zest Filling by combining 150g cream cheese, 1 cup sifted icing sugar, 1 Tbsp grated lime zest and 3 Tbsp lime juice.
Submitted by Bron Marshall