Whoopie pies for a whoopie occasion!

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Oh my lordy lord!  I honestly feel last week was brought upon me to test my patience (and my blood pressure) in a big…BIG way.   I don’t want to poo poo any company publicly but I’m fairly certain that to be employed by this organisation (let’s call them ‘company crap’) there was a maximum IQ requirement of 4 (that is not a typo).

What I wanted was relatively simple…I swear… just a package…delivered to me at the time ‘company crap’ said they were going to deliver it, too much to ask?  But no, this clearly was a touch too complex for them to undertake.  It seriously took a week of back and forthing and them doing exactly the opposite of everything I requested, the Dr thought that I was being set-up on some candid camera show…no joke, this is how ridiculous it was.

I think I passed the test though.  Whilst I voiced my frustrations to ‘company crap’ I very nearly popped a vein from holding in the absolute serving I really wanted to give them, but where would have that gotten me…

So after I finally received what I was waiting for (and it wasn’t even that exciting), I needed to celebrate…celebrate with cake and I couldn’t find more of a fitting cake than a whoopie pie.  ’Whoopie’ that I finally got my delivery.  Another whoopie that needs to be celebrated is this is my 50th post, YAY, I’ve made half a century.   While that may be not that exciting in blog world I believe it’s not too shabby in the world of cricket.

Strawberry whoopie pies

These are super delish and are so strawberry flavoured you almost think it’s not real!  For those who are not familiar with the whoopie pie they are a mixture between a cake/ cookie.  They are quite spongy and soft like a cake but shaped more like a cookie. You really can’t go wrong with this.

recipe adapted from Baked Bakery in Brooklyn

makes approx 2 dozen

what you need:

For the cake

  • 1 cup (150 g/5 oz) stemmed and halved strawberries
  • 3 1/2 cups all-purpose/plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda/bicarbonate of soda
  • 3/4 tsp salt
  • 2 cups light brown sugar
  • 2/3 cup canola oil
  • 1/2 cup plain yoghurt
  • 2 large eggs

For the filling

  • 1 cup (150 g/5 oz) stemmed and halved strawberries
  • 5 egg whites
  • 1 1/2 cups caster sugar
  • 450 g butter, at room temperature (don’t freak out too much, you’re filling a lot a pies here)

what to do:

Pop the strawberries in a food processor and pulse about 4 to 5 times.  You still want chunks of strawberries not a complete puree.  Set aside.

Sift the flour, baking powder, baking soda and salt into a medium bowl.  In another larger bowl, mix together the brown sugar, oil and once they’re combined, add the strawberries and yoghurt and mix till combined.  One-by-one add the eggs mixing well in between each addition.

Fold in the flour in two parts but don’t overwork the batter.  Cover and refrigerate for 30 mins.

Preheat the oven to 180C/350F.  Drop heaped tablespoon sizes of the batter onto a baking tray lined with baking paper.  Space them about 2 inches/5 cm apart to allow for spreading.  Cook for 10-12 minutes or until it meets the clean skewer test.  Let cool.

Meanwhile, make the filling by pureeing the strawberries until smooth in a food processor. Set aside.

Whisk egg whites and caster sugar together in a double boiler (heat-resistant bowl on top of saucepan with 2 inches/5cm of simmering water) until the sugar is dissolved and the mixture looks milky white.  Test by rubbing some of the mixture between your fingers and if it still feels grainy then the sugar hasn’t dissolved.  Transfer the egg white mixture to an electric mixer fitted with the whisk attachment and whisk until soft peaks form and it looks glossy (approx 2 mins).

Now remove the whisk attachment and put on the beater attachment and add the butter and beat until smooth and fluffy.  Add strawberry puree and beat until well combined.  As you can see from my photos, my filling split a bit.  After doing a bit of research as to why this happened, I believe it is quite common with swiss meringue.  I thought I totally buggered it up but all you have to do is keep mixing until it comes back together.  So don’t freak like I did.

Now make up the whoopie pies by spreading with a spoon or with a piping bag some of the filling and sandwiching with a similar sized cake/cookie.

 

 

 

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  • http://www.misscookie.co.nz/ Kelsy Fletcher

    any chance of getting full posts in reader format, or even a preview with a picture? many clicks to get hold of a recipe is a little bit [this will sound lazy, i warn you] too hard basket. :(

    • Jules

      Hi Kelsy, I would if I knew how, but I’m a little technology challenged. Any advice would be appreciated!

  • http://www.merci-mama.com/ Jules

    I’m glad you like my blog and my recipes! Thanks for the feedback re posts in reader format. I totally understand what you’re saying and I would do it if I could, but I’m a little technologically challenged. If you know how, let me know!

    • http://www.misscookie.co.nz/ Kelsy Fletcher

      In wordpress, go to settings > reading > “For each article in a feed, show …” – full text.

      According to my tech geek boyfriend! Yay, thanks heaps! Hope that made sense.

  • http://www.merci-mama.com/ Jules

    Thanks Ally, and they’re really delicious too! Sorry for the late reply, for some reason your comment was sitting in my spam! weird. Happy Baking!!

  • http://www.bonjourmademoiselle.net/ Besma Lucy

    Saving this recipe for a stressed-out day. They look delicious!