National Baking Week – Whoopie Cakes
It’s National Baking Week, so what better excuse is there to get in the kitchen and bake yourself some tasty treats! To celebrate, here’s a batch of Whoopie Cakes from, you’ve guessed it, Baking Made Easy. According to food historians, Amish women would bake these desserts and and put them in farmer’s lunch boxes. When farmers would find these treats, they would shout “Whoopie!”. It is thought the original Whoopie Pies may have been made from cake batter leftovers (thanks Wikipedia!).
Preheat the oven to 170degC and line two baking trays with baking paper.
Heat 120ml milk gently in a saucepan, add 190g demerara sugar, then take the pan off the heat, add 120ml soured cream and stir through to combine. Leave to cool to body temperature. Meanwhile, put 180g plain flour, half a tsp of bicarbonate of soda, half a tsp of baking powder, 55g cocoa powder and a pinch of salt together in a large bowl.
Once the milk mixture has cooled, add one egg, plus an egg yolk, a few drops of vanilla extract and 115ml sunflower oil to the pan and stir to combine. Pour the liquid ingredients into the flour mixture and fold gently together.
Transfer the mixture into a piping bag and pipe circles about 8cm diameter on the line baking trays, spaced about 8cm apart. Bake in the oven for 8-10 minutes, or until a skewer inserted in the thickest part comes out clean.
Leave the whoopie cakes to cool on the trays. Meanwhile, to make the buttercream, beat 200g softened butter, 375g icing sugar, 25g cocoa powder and a few drops of vanilla extract together in a bowl until light and fluffy, and then beat in one tbsp of milk.
Once the whoopies are completely cool, gently release them from the baking paper. Take a generous dollop of buttercream and spread it onto the flat base of one of the whoopies, then sandwich it together with a second whoopie. Repeat with the rest of the cakes.