Ok, I haven’t been good at keeping things up to date on the blog for the past few weeks. (Month!?) Things have been crazy crazy at Sticky Pinny central – weddings, weekends away, changes at work….life in general! All of which has meant I haven’t been able to get into the kitchen much or even enter May’s Iron Cupcake!
Normal service is now about to be resumed, so apologies!
Whoopie pies are rather intriguing to me. Rather like a fat, ugly dumpy cousin of the cupcake / macaron. However, they do taste amazing and truth be told, much easier to eat that a cupcake sometimes.
The first time I tried making whoopie pies was a while ago and they went horribly, horribly wrong. They were too big, the batter seemed too runny and instead of nice, round discs they all melded into this one big mega whoopie. I was furious! This is probably why I don’t dabble with the whoopie as much as I’d like, but I thought I’d better face up to this one failure and try and get it right!
My decision to make the whoopies was due to the fact I hadn’t baked in a long time and I only had 1 egg. So it was to be – I was going to try making whoopie!
I had a jar of marshmallow Fluff which I had been meaning to use for a while and a couple of manky old bananas sitting in the fruit bowl too (mmm… appetising!) so wanted to include these into the mix.
After a bit of internet research I came across a conconction called “fluffernutter”…Marshmallow fluff and peanut butter which is traditionally eaten in a sandwich in the US. I wanted to use this as a base for the whoopie pie filling, which would go perfectly with banana cake.
The verdict? For me personally, I thought the cake was nice and moist but the filling was slightly too sweet for my palate, but then again I am someone who would choose a bag of crisps over a chocolate bar! I took them into work and they went down a storm. One colleague proclaimed them to be the “best cakes I have ever eaten”, so you can’t say fairer than that can you?
The only issues I had were the scooping out of the batter – as you know I am very picky about presentation, and my OCD went into overdrive over the fact that the whoopies were slightly oval and wobbly in shape as opposed to perfectly round. I think I may pipe them out onto a tray next time rather than spooning, or I may invest in a whoopie pie tin.
Safe to say though, I think I will give making Whoopies a more regular thing!
Banana Fluffernutter Whoopie Pies
Makes 13-14 medium pies
For the Cake
1 large egg
150g light muscovado sugar
1/2tsp vanilla extract
75g butter, melted
275g plain flour
3/4 tsp bicarbonbate of soda
1/4 tsp baking powder
2 ripe bananas
For the Filling
180g unsalted butter
250g icing sugar
3 tbsp peanut butter
Whisk together the egg and sugar until the sugar is dissolved and the mixture become pale and quite voluminous.
Slowly add the buttermilk and vanilla extract and mix, then add in the butter and mix again.
In a separate bowl, sift together the flour, bicarb and baking powder and then lightly mix this into the liquid ingredients. Roughly chop / mash the bananas and then lightly mix these into the batter.
Treat the batter almost like a pancake mix, and leave to stand for about 20 mins.
Pre-heat the oven to 180 Deg C and line 2 baking trays with parchment.
Spoon / pipe the batter onto the trays in 2 inch mounds, leaving about 2 inches between each one, as they will spread.
Bake for about 12-15 mins until they are lightly golden and cooked through. Leave to cook on a rack.
For the filling, whisk together the butter and icing sugar until smooth. Add the Fluff and continue to mix until thoroughly combined. Add the peanut butter and then mix again.
Spoon or pipe the filling onto the flat side on one of the cooled cake disks and then sandwich with another disk.
Eat eat eat, especially nice with a cup of tea!