Chocolate Whoopie Pies
With Dean Brettschneider
Chocolate Whoopie Pies
Makes 20 individual serves
There are many stories around the origins of Whoopie Pies, two cake-style discs sandwiched with a butter cream filling, but the fact that they are called 'Whoopie Pies' is why they are here. You can use any good-quality preserve, conserve or jam to replace the Boysenberry Compote in the filling.
Batter
240g standard plain flour
70g unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
100g butter, softened
175g soft dark brown sugar
1 egg
1 tsp vanilla extract
260ml milk
Boysenberry Compote
(Make the day before )
1/4 cup caster sugar
2 tbsp cold water
200g frozen boysenberries
Vanilla Bean Cream
200g cream cheese, at room temperature
50g butter, softened
1 cup icing sugar, sifted, plus extra to serve
1 vanilla bean, sliced lengthways, seeds scraped out
Method
Line two baking trays with non-stick baking paper and set
aside.
To make the batter, sift together the flour, cocoa, baking soda and
salt into a bowl and set aside.
In an electric mixer, beat the butter and brown sugar until just
combined and then increase the speed and beat until light and
fluffy, pale in colour and smooth (about 3 minutes). Add the egg
and vanilla extract and beat for another 2 minutes. Add half of the
dry ingredients and half of the milk and beat on slow speed until
just incorporated. Scrape down the sides of the bowl, then add the
remaining dry ingredients and milk. Gently beat until completely
combined.
Place the mixture into a piping bag fitted with a 1cm plain piping
tube and pipe a tablespoon (approximately 20 grams) at a time of
mixture onto the non-stick baking paper, spaced about 3cm
apart.
Place one tray at a time into a preheated 180°C oven and bake
for approximately 10 minutes or until the pies spring back when
gently pressed with your finger. Cool on the baking paper and then
remove gently and allow to cool completely before filling.
To make the Boysenberry Compote, place sugar and water in a small
saucepan over a low heat, stirring until sugar dissolves. Increase
heat to high. Bring mixture to the boil. Cook for 3 minutes or
until mixture thickens slightly. Remove from heat. Stir in berries.
Set aside to cool completely.
To make the Vanilla Bean Cream, place cream cheese in a medium bowl
and beat with an electric mixer on high for 1 minute. Add butter,
icing sugar and vanilla bean seeds and beat on high until smooth,
about 3 minutes.
To assemble the pies, swirl together the vanilla cream and cooled
compote then pipe or spread a rounded tablespoon of filling on the
flat side of half the cakes. Top with remaining cakes. Sift icing
sugar over cakes just before serving.
(Broadcast 30 August 2012)
