Following the many Facebook birthday wishes lots of you know that my birthday was celebrated recently. The lovely Erik gave me lots of lovely things, most relevantly for this blog a book Afternoon Tea by Eric Lanlard. This Whoopie Pie recipe is taken from his book. As always I have made it my own, adding fresh raspberries. Mr Lanlard also tops off his Whoopie Pies with melted white chocolate and chocolate curls, you can have too much of a good thing.
The very idea of Marshmallow Cream fills me both with delight and dread! This has to be an all-round good thing, but is it going to make your teeth ache with sweetness? After having made and consumed these Whoopies yes to the first part, but very surprisingly no to the second. These were not overly sweet, the marshmallow flavour came through but the sugar levels were to my amazement low. I’d really recommend you give this one a go. Sweet – but not too much.
To Make My Version of Whoopie Pies You Will Need
For the Sponge
- 1 Large Egg
- 150g Light Muscavado Sugar
- 70g Unsalted Butter Melted & Cooled
- 125ml Soured Cream
- 2 Tblsp Whole Milk
- Half Tsp Vanilla Bean Paste
- 3 Drops Orange Blossom Extract
- 250g Plain Flour
- 3 Tsp Bicarbonate Of Soda
- 50g Sun Dried Cranberries
Put the oven on at 180C/160Fan/350F/Gas 4 and line two baking trays with parchment.
In another bowl or jug combine the wet ingredients, that’s the butter, soured cream, milk, vanilla and orange extract. Mix until combined and then stir this into the egg and sugar mixture.
Add the flour and bicarb and fold in, then fold in the cranberries. Tip the mixture into a piping bag, snip the bag open with about a 2cm width. I have a trick I employ when filling piping bags, put the point of the bag into a large glass and fold the spare material over the outside of the glass. This holds everything in place so that you have two hands free for filling the bag.
Pipe out 20 large walnut sized balls onto the baking parchment. Pop this into the oven for 13-14 mins, until tinged golden and feeling spongy. Lift the baking parchment onto a wire rack to cool completely.
To Make The Marshmallow Crème you Will Need
- 50g White Chocolate Melted & Cooled
- 100g White Marshmallows
- 50ml Whole Milk
- 3 Drops Vanilla Bean Paste
- 125g Soft unsalted Butter
- 1 Punnet Raspberries
Melt the white chocolate, there are two main ways of doing this, first is a bowl suspended over simmering water. Don’t let the bottom of the bowl come in contact with the bubbling water. Secondly melt it in the microwave, as this is such a small amount 15sec bursts with a good stir between each zapping. Small amounts of chocolate are easily overheated, so gently does it. With either method when the chocolate is about two thirds melted take it off the heat and the residual heat will finish the job. We are looking for melted and cooled.
Drop the marshmallows into a saucepan I’ve cut mine up as they were jumbo ones. Add the milk and gently warm through until all is melted together. Then stir in the melted chocolate and put this aside to cool down and set.
Then in a bowl whisk the butter and add dollops of the set mallow mixture. The set mixture is like foam rubber and not too attractive, but as you whisk it into the butter it transforms into a pillowey-soft mound of loveliness. I use a jug here, this keeps the mix close to the mixer blades. You can do this in a bigger bowl but you may need to chase the mixture around the bowl.
Fit a bag with a 1cm plain nozzle and pile the whipped cream into the bag. Pipe 4 raspberry sized dollops evenly spaced around the edge of one sponge. Pipe a bigger mound into the centre and then around the edge insert 4 raspberries. Finish off the sandwich with another sponge and et voila you have your whoopie.
I added a dredge of icing sugar, but don’t have to. There were stupendous – if I say so myself. My parents thought that they were the perfect finish to a delicious lunch – praise indeed. So get making whoopie!