Whoopie Pies with Peanut butter filling

These little pies are something I have always wanted to have a go at baking. The name itself I find fascinating it just lured me in, much like a little child running into a sweet shop all intrigued and innocent looking at sweetie jars wondering, which sweet they’d choose and what would it taste like? I was just in the same frame of mind with Whoppie Pies, intrigued to taste the delights from our ‘dear’ friends across the water in America.

Having researched recipes, one I tried was a complete failure I have to admit, too overpowering of chocolate (now this is coming from a chocoholic here), and looked like the sponge had done 10 rounds in a boxing ring and tasted like it had too! I hate wasting good ingredients or food but there was no other option but to bin them.

In the end I followed my own instincts and came up with my own recipe for the sponge. The filling is not the normal marshmallow fluffy filling I have been reading about but a fluffy peanut butter one which I have adapted from Martha Stewarts Cookie Book. The filling blends remarkably well with the chocolaty soft sponge and taking one bite I was in Whoopie Heaven!! I will definitely be baking Whoopie Pies again and may even try having a go at making my own fluffy marshmallow filling.

Whoppie Pies with Peanut butter filling

Makes 16 round sponges and 8 Whoopie Pies


Ingredients
225g (8 oz) plain flour
50g (2 oz) cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
75g (3 oz) softened butter
225g (8 oz) caster sugar
150ml (1/4 pint) whole milk
1 egg plus 1 egg yolk
1 tsp vanilla extract
For The Filling
150g (5 oz) peanut butter
75g (3 oz) softened butter
75g (3 oz) icing sugar, sifted

You will need 2 large baking sheets lined with Teflon mats or non-stick paper.

Method

Preheat the oven to 180°C/350°F/Gas mark 4.

Sieve the flour, cocoa powder, bicarbonate of soda and baking powder together into a large bowl and set aside.

In a large mixing bowl add the butter and sugar and beat until creamy and light in colour. Add the egg and vanilla extract and beat well in until fully incorporated. Fold in gently half the flour mixture and half the milk until combined and do the same with the remainder of the flour mixture and milk.

Drop 1 tablespoon of the mixture at a time on the baking sheets leaving enough room between each tablespoon for the mixture to spread as it bakes in the oven. Bake for 10 -12 minutes or until firm to the touch when pressed lightly on the top. Place the sponges onto a cooling rack to fully cool.

Make the filling: Add all the ingredients into a large mixing bowl and beat until fluffy and light in colour. Spread the filling onto 8 sponges equally and place a sponge on top.