Whoopie pies were a popular product on my farmers market table, which was before the reinvention of the cupcake came along. They are originally an American Amish mini sponge cake, served as a lunchtime treat to keep you going until dinner time. They can be made in a variety of flavours however the chocolate ones were the most popular on my table. Whoopie pies are a great sweet snack about the size of a doughnut, two quite dense sponge cakes sandwiched together with a filling of your choice – butter cream is a favourite. They can also be topped with a flavoured water icing and cake decorations if you want to pretty them up. I love that there are no cake tins involved so they spread and form their own shape, if this is a problem for you then use bun tins instead of a baking trays. These are a dense, filling sponge for a snack, not a light delicate teatime treat. Give them a go and see what you think, they proved very popular with University students in Southamption!

Link to measurement conversion chart

This recipe makes approx. 15 whoopie pies

Ingredients

• 125g Butter
• 200g light brown sugar
• 1 large egg beaten
• 350g plain flour
• 50g Cocoa powder
• 1 ½ tsp Bicarbonate of soda
• ½ tsp salt
• 250ml Greek yogurt or buttermilk

Filling

• 150g softened butter
• 250g icing sugar
• A few drops of vanilla essence

You will also need

• 3 large baking trays lined with parchment paper
• An electric whisk
• A mixing bowl

Method

1. Preheat the oven to 180c
2. Beat together the butter and sugar until pale and creamy then beat in the egg until combined
3. Sift the dry ingredients the beat into the buttery mixture a spoon at a time, alternating with the yogurt/milk
4. Using a spoon dollop 2cm diameter balls of the mixture onto the trays allowing plenty of room to spread
5. Bake for 12 – 15 mins until well risen, the tops should be cracked
6. Transfer to a baking try and allow to cool
7. Make the filling by beating together the butter, icing sugar and vanilla essence adding a tiny amount of water if needed.
8. Sandwich together 2 cakes with a generous amount of filling
9. Eat and enjoy!

Serving suggestions and variations

• The filling can be anything you fancy, try; chocolate butter cream, chocolate flavoured Meringue Buttercream, crème patisserie, chocolate truffle mix, Chantilly Cream or whipped cream
• They can be topped with a flavoured water icing or melted chocolate drizzled over the top
• Use cake decorations or vermicelli on top if you want to pretty them up.
• If you want a more even pie then pipe them out with a large plain nozel and smooth the top.
• Replace the cocoa with plain flour and add an alternative flavouring instead. Try a few drops of vanilla or almond essence, orange or lemon zest or one measure of espresso. Then adapt the filling to suit.

Acknowledgements

I can’t think of anyone to give the credit for this one other than the Armish in America. In fact I can’t even remember where I first heard of them but they were popular in recipe magazines for about 6 months prior to the re-emergence of cupcake popularity around 2012, which coincided with their disappearance from the foodie magazines.  However they are worth a go if you want something different.

We hope you have enjoyed this recipe.

You might like to try some other recipes from our collection;

1. Like the Woopie Pie, that remind the Armish of a special treat, Boiled Egg and soldiers is one of those Childhhod favs. for me.
2. Our Corned Beef Lasagne is another one that is a family special
3. fancy a special salad with your lasagne then try our onion and tomato salad

We hope you have enjoyed these recipes

Happy eating!