Cake break: whoopies
Have you heard of whoopies? Apparently they’re the new cupcake! Americans, I know you’ve had them for years, but whoopie fever is just hitting Britain and everyone’s talking about them. Well, everyone who reads the Sainsbury’s magazine, that is! I tried out the recipe a few weeks ago and I have to say, I wasn’t overly impressed. They were tasty enough, but they weren’t amazing, and the marshmallow cream was just a bit, well, odd. I’m not sure if it was just an odd recipe though, so if there are any whoopie fans out there, please point me in the direction of a better one if there is such a thing!
Vanilla Whoopies (recipe from here)
1. Melt 75g unsalted butter and set aside. Using an electric hand mixer, whisk 1 large egg until light and fluffy. Beat in 150g caster sugar, a third at a time, until thick and glossy.
2. Beat in the melted butter, 125g soured cream, 25ml milk and 1tsp vanilla extract. Sift 3/4tsp bicarbonate of soda and 275g plain flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon, pipe or spoon the mixture on to a lined baking tray in small walnut-sized balls, 3-4cm apart. You’ll need to bake in batches.
3. Bake for 13-14 minutes at 180°C until almost evenly golden on top. Leave to cool for a few minutes, then transfer to a cooling rack and bake the remaining mixture.
4. For the cream, heat 100g marshmallows and 50ml milk in a saucepan over a low heat, stirring until smooth, then cool. Beat 125g unsalted butter until creamy and soft then gradually beat into the marshmallow until smooth.
5. Sandwich two whoopie cakes together with the marshmallow cream, and decorate with icing and anything else you fancy, if you wish. Or, if you’re me, let your husband decorate his own and you might end up with something like this: