Whoopie Pies are cross between a cake and cookie. With two cookie like cake slices with a sweet creamy filling, whoopie pie also tastes like cupcakes but they are easy to pack and carry. These are also known as Black moon, Bob, Gob or BFO (Big Fat Oreo). There are so many variations of the cake and filling. For this month's Daring Bakers Challenge, the host Bourbonnatrix of Bourbonnatrix Bakes selected an easy recipe. She gave us three versions of Whoopie Pies with three different fillings. I went for the Chocolate version but for the filling I used my butter cream recipe along with mixed fruit jam. Though the whoopie pie looks not very smooth on top, they tasted amazing. Nowadays, there is a craze of Choco Pies which come in individual packings. Sruti likes it so much but whenever she eats it she becomes sick. So it is completely banned at our house. When I saw this recipe I was happy to recreate my daughter's favourite snack at home and she too was so happy. My niece and my dad also like it so much. The two chocolate cookies have a crispy top and a soft crumb which goes very well with the jam and fluffy butter cream. When you take a bite, the combination sizzles your taste buds. This is pretty easy to make and assemble and it can make a great party snack...
Ingredients:
For The Cake:
Butter-1/2 cup
Brown Sugar-1 cup (tightly packed)
Coffee Powder-1 tsp
Baking Powder1 tsp
Baking Soda-1/2 tsp
Salt-3/4 tsp
Vanilla -1 tsp
Yogurt/ Sour Cream-1/4 cup
Cocoa Powder-1/2 cup
Flour/ Maida-2 1/3 cups
Milk-1 cup
For The Butter Cream:
Butter-1/2 cup
Confectioner's Sugar/ Icing Sugar- 3 cups
Milk-2-3 tbs
Vanilla-1 tsp
Jam-1 cup
Procedure:
For The Cake:
1. Cream together butter and sugar until fluffy.
2. Add curd and vanilla and beat until incorporated.
3. Add in the cocoa powder and coffee powder and beat.
4. Sift together flour, baking powder, baking soda and salt.
5. Add milk and flour mixture alternately to the butter mixture and beat until you get the batter without any lumps.
6. Preheat oven to 175C.
7. On a greased baking tray, drop out tbs of dough 2" apart.
8. Bake for 10-15 minutes or until a tooth pick inserted comes out clean.
9. Remove from the tray and arrange on a wire rack.
10. Prepare the cakes with the remaining batter.
For The Butter Cream:
1. Cream butter until fluffy.
2. Add sifted confectioner's sugar 1/2 cup at a time and beat until incorporated.
3. When you use up all the sugar, add in the milk and vanilla and beat for 4 minutes until pale and fluffy.
4. If you feel that the cream is firm, add a little bit of milk and beat until you get the required consistency.
5. Put a star nozzle in a piping bag and transfer the butter cream to the bag.
Assembling The Whoopie Pies:
1. Take a cake, place about 1- 1 1/2 tbs of jam in the middle and pipe out the buttercream around the jam.
2. Place another cake on top.
3. Serve it immediately or store in airtight jar.
4. I refrigerated the remaining pies.
Cream together butter and sugar.
Add in curd and vanilla.
Add cocoa powder and coffee powder.
Add flour and milk alternately.
Mix to form a smooth batter.
Drop tablespoons of batter on a greased baking tray.
Bake until done. Cool.
Place jam in the centre of a cake.
Pipe the butter cream around the jam.
Place another cake on top.
Serve and Enjoy!!!
Do you want one???
Labels: BAKES, BUTTER, CAKE, DARING BAKER CHALLENGE, EGGLESS, PIE
