Wednesday, 6 June 2012

Jubilee Whoopie Pies

Last week I made these amazing new cakes for The Garden Room Beauty Salon in Ridgewell.  The owner Lyndsey McCormack wanted to have some of these wonderful Whoopie Pies for her clients to celebrate the Queens Jubilee.  Lyndsey has the most wonderful little beauty salon I have ever been to. She has been working in the beauty industry for over 10 years and has recently set up her own business.  Lyndsey offers many treatments including waxing, massage and Bio Sculpture gel nails at very reasonable prices.  Please contact her on 07981490754 for any enquires or to book an appointment.  So moving on to the Whoopie pies these ones I made were vanilla sponge with Vanilla butter cream the easiest way to introduce you to these delicious cakes.  There are so many flavours you can incorporate with these cakes.  I have had a lot of fun coming up with some new combinations for example chocolate and peanut butter and raspberry and marshmallow fluff work well together.  I have included a recipe for the vanilla whoopie pies for you to have a go, good luck and happy baking.




Ingredients



115g Soft unsalted butter

200g Caster sugar

1 Large egg

1 half tsp Vanilla Extract

225ml Buttermilk

1 tsp Bicarbonate of soda

Half tsp Baking powder

275g Plain flour

200g Unsalted butter

400g Sifted Icing sugar

1 tbsp Vanilla extract



·        Preheat the oven to 180’C and grease a large baking tray with butter and flour.

·        Sift together the flour, baking powder and bicarbonate of soda and set aside.

·        In a separate bowl, cream the butter and sugar together using an electric whisk until light and fluffy.

·        Add the egg and vanilla and mix well until combined.

·        Fold in half the flour and mix, and then add half the buttermilk and mix.

·        Repeat with remaining ingredients.

·        Use a piping bag to pipe little round moulds about 3cm round onto the baking trays. (make sure you space them out as they do spread when baking)

·        Bake for around 10 to 12 minutes.

·        Allow to cool for 5 minutes on the tray then place on a cooling rack.

·        To make your butter cream beat the butter with an electric whisk.

·        Slowly add your sifted icing sugar and vanilla. (You can add a little milk if the butter cream is too hard)

·        Then you pipe on one side of the whoopie pie and sandwich with another.


There are so many designs you can do on the whoopie pies you can leave them plain, Pipe butter cream on top or cover them with rolled fondant.  Take a look at my face book page for some ideas.


No comments:

Post a Comment