Whoopie Pies are a trend that has gone completely past me. While I'm still swimming on the cupcake wave, first came the cake pops and finally the whoopie pies. Both are actually rather suspicious to me. Are Whoopie Pies maybe out again? As always, I jump on the train relatively late. As they are apparently still on everyone's lips, I had to go now and bake Whoopie Pies myself. Otherwise I can not have a say anyway. They are supposed to be very similar to cupcakes, only in biscuit look and with the frosting in the middle.
Well, I'm always open to new things (even though it's not that new anymore) and try it So, to whoopie pies.
I'm looking for classic recipes and find a kind of standard recipe in various variations of dark chocolate sauce with a fluffy marshmallow filling.
The recipe reminds me very much of my (or Marthas ...) chocolate cupcakes with marshmallow frosting and filling. So I change it to my own taste and go.
Perfect, so let's start the direct comparison between Whoopie Pies and Cupcakes.
Chocolate Whoopie Pies with marshmallow filling
for 8 Whoopie Pies
For Whoopie Pies:
1 room-warm egg (size L)
150 g Demerara or other light raw cane sugar
a few drops of vanilla extract
150 g buttermilk (or 150 ml milk mixed with 1 tbsp lemon juice, leave for 5 minutes)
75 g melted butter
200 g flour
75 g unsweetened, untreated cocoa powder (eg from Valrhona)
3/4 tbsp soda
For the filling:
150 g soft butter 250 g icing sugar, finely sieved
213 g (1 glass) marshmallow cream (spread)
Egg, sugar and vanilla extract with the hand mixer or in the food processor for a few minutes Whip up the cream until the sugar dissolves well.
Add the buttermilk and mix carefully.
Add the butter and mix thoroughly again.
Cover the bowl and put the dough in the fridge for 20 minutes until light
Preheat the oven to 175 ° C top and bottom heat and lay out two baking sheets with parchment paper.
Using a Eisportionierers uniform dough pieces from the now somewhat firm dough, with Smooth a knife and place it on the baking paper. Place 8 such pieces of dough on each plate, leaving enough space between them as the dough still spreads.
Invert the ice cream scoop every now and then in cold water to prevent the dough from sticking.
Place the sheets one by one in the oven and bake the whoopie pies for about 12-14 minutes until they become firm.
Immediately remove from the plates and allow to cool on a wire rack.
In the meantime, for the filling, whip up the butter with the icing sugar for a few minutes with the hand mixer or in the food processor until creamy.Cover the cream and refrigerate for about 30 minutes until it solidifies.
To assemble, turn one half of a whoopie pies each and cover the smooth side with about a tablespoon of the cream. If you want it neater and more evenly, pour the cream into a piping bag with a large hole and spray it evenly on the pie.
Place a second pie with the smooth side carefully on the cream and gently press - done!
The Whoopie Pies is best enjoyed immediately. It is advisable to serve them with a plate and fork, as it is a bit crumbly and you can not eat the Whoopies as comfortably as a cupcake.
Overall, a whoopie tastes just like the corresponding cupcake, the preparation is a little more elaborate, but the decoration is gone, which is quite convenient. They are not as handsome as cupcakes, but they do quite well on the coffee table.
And they are very powerful - a whoopie pie is a piece of cake, even if such a handy tart looks harmless. div>
Since there are no limits to the taste and the creation, I find the form of such a pies very exciting and will surely bake these pretty little cakes again.