When I was doing my farm work in Australia it was winter and the coldest I’d been in at least a year, I honestly didn’t think Australia got that cold. Having swapped a white Christmas for a Christmas on the beach that year, when the weather got cold in July my head just didn’t know what was going on, I wanted mulled wine and gingerbread and a warm fire, none of which are available in Wentworth any time of year. But what was available were ginger kisses, which are essentially Australias answer to a whoopee pie, only gingerbread flavour.
I’ve never tried making whoopie pies before, I’ve never had the tin to make them. But this weekend we popped into town and happened to stroll into a charity shop. Side note: anyone want to get into food photography, get down to your local charity shop or car boot, they are a treasure trove of props. But I was thinking about what autumn bakes I could do when I spotted a whoopie pie tin and a set of gingerbread cookie cutters, it was a sign. I had just that morning started to look on Amazon for whoopie pie tins and wasn’t convinced that it was worth spending £10 for a pan I wouldn’t use all that often. So needless to say I was over the moon.
I love whoopie pies, they are like little mini cakes, they can be flavoured any way you want and are small enough so you can all of the flavours in one bite. I mean how many times have you had an awesome cupcake but can’t take a proper bite of both the frosting and the cake without getting frosting all over your face. Solution, two tiny flat cakes with the frosting in the middle.
Ingredients – for the whoopie pies
- 280g plain flour
- ½ tsp salt
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp allspice
- 113g butter, softened
- 55g soft brown sugar
- 1 large egg
- 255g black treacle
- 120ml buttermilk
Ingredients – for the filling
- 250g cream cheese
- 130g icing sugar
- 90g butter, softened
- 1 tsp vanilla extract
Method- for the whoopie pies
- Preheat your oven to 190C/375F. Lightly spray your whoopie pie pan with non stick baking spray or line and grease a flat baking tray.
- In a bowl, combine the flour, salt, baking powder, bicarbonate of soda, and spices and set aside.
- Beat together the butter and sugar until soft and fluffy. Add the egg and beat well making sure everything is well combined.
- Add half the flour mixture and gently fold to combine, then beat in the molasses, followed bu the rest of the flour, and then the buttermilk.
- Flat baking tray: Using a tablespoon scoop the batter onto your baking tray, leave at least 1″ between cakes to allow them to spread.
- Whoopie pie pan; using a table spoon, scoop the batter into each well greased hole.
- Bake until the cakes have risen and set, about 10 to 12min.
- When cooked, leave to cool in the pan, then transfer to a wire cooling rack.
- Repeat the process until all the batter is used.
Method – for the filling
- Using an electric whisk, beat together the cream cheese, icing sugar, butter and vanilla until smooth.
- Transfer the mix into a large piping bag with either a large round nozzle or just snip the end off the bag and pipe it like that, no need to be too neat.
- Pipe the frosting onto half of the cakes, popping a frosting free cake on top and refrigerate until serving
- Optional – dust with a little icing sugar
And there you have it, the perfect autumn treat. If you give these a go, let me know how it goes by tagging @whatseatingmanchester in your social media post!