Wednesday, 30 January 2013

Hummingbird's Chocolate Whoopie Pies...

Whooooooppie Pie <3
As well as a love of all things beauty I also like a dabble in the kitchen! My favourite thing to make is definitely baked goods, cookies, cakes, and anything sweet!

I already owned The Hummingbird Cookbook and for Christmas I got the newer one... CAKE DAYS

The books contains SO many recipes which are all themed (Birthdays, Easter, Valentines Day and lots more!) Whenever I flick though the pages it's always the pictures that attract me - nom nom! 

The Chocolate Whoopie Pies are the first thing I've tried making, the book said they're their best selling Whoopie Pie and lets be honest... who can't resist something so chocolaty and delicious.


For the Sponge
1 large egg
150g (5.5ozs) Caster Sugar
125g (4.5ozs) Plain yoghurt
25ml (1fl oz) whole milk
¼ tsp vanilla essence 
75g (2.5oz) melted unsalted butter
200g (7oz) Plain Flour
80g (3oz) Cocoa Powder
¾  tsp bicarbonate of soda
¼ tsp baking powder
170g (6oz) unsalted butter
280g (10oz) icing sugar
220g (8oz) vanilla marshmallow fluff

- Cocoa Powder - Vanilla Extract - Baking Powder -
Fluff (Purchased at n American shop)
Look at that GOOY-NESS!!!

1/ Using a mixer cream the egg and sugar until fluffy. Pour the milk, yoghurt and vanilla essence into a bowl and mix together. Then add this mixture in with the beaten egg an sugar. Finally add in the melted butter and mix in thoroughly.
2/ Sift together the remaining dry ingredients, and then to the creamed mixture and mix well on a medium speed.
3/ Now place the batter mix in the fridge to rest for 20-30 minutes.
4/ Pre-heat the oven to 170C (325F), Gas Mark 3 and cover two baking trays with baking parchment.
4/ Once rested, spoon or pipe onto the baking trays making 8-10 mounds per tray. These need to be 2-3 cm spaced apart and around 3 -5 cm in diameter.
5/ Bake for 10-13 minutes or until they spring back when touched.
6/ Remove from the trays and place on a wire rack. They need to be completely cool before adding any filling to them.
7/ To make the filling mix the butter and icing sugar together using a hand whisk or standing mixer.  Once this is blended add the marshmallow fluff and then mix on a high speed until the mixture is light and fluffy. Place in the fridge for 30 minutes as this will firm up the mixture slightly.
8/ To sandwich the pies, take one sponge and spread a tablespoon of filling on one flat side. Follow this with sticking another sponge, flat side down onto the filling to make a sandwich. Continue this process to make the other whoopie pies.

In the over they go... I cooked mine for 13 minutes

Leave to cool for 30 minutes

Have you tried any recipes from The Hummingbird Bakery cookbooks?