Sunday, 4 November 2012
Chocolate & Orange Whoopie Pies
So with Christmas swiftly creeping up on us and before I start my festive bakeathon (I love Chirstmas, It's more than my favourite time of year so expect plenty of Christmas goodies coming your way) I decided to give you a bit of seasonal respite.
Yup that's right. This post is a strictly peppermint, cinnamon and allspice and mulled wine free zone. (I can't believe I'm saying this!)
So I bring you the Whoopie Pie.
I love these little blighters, with their soft cakey like chocolate halves and the fluffy zingy orange buttercream sandwiched inbetween. Mmmm even talking about them makes me want to run into the kitchen a whip up a batch.
The best thing about these are they're relativley quick to make. When you have a 20 month old running round your feet this seems to become the most important part of a recipe especially on a rainy Sunday afternoon.
These are truly a winner a my house. They're like cakier Oreo cookies only with a little extra zing from the orange. The pictures don't really show the colour of the buttercream very well but if you want it to be a little more obvious that it's orange flavoured you can throw in a little food colour.
Plus the buttermilk in this recipe gives the 'pie' halves that distinct 'buttermilk softness'. For those of you who appreciate buttermilk in a recipe you totally know what i mean.
Makes 48 Halves (24 pies)
for the pies:
175g / 1 1/3rd Cup Plain Flour
100g / 3/4 CupCocoa Powder
1 Tsp Baking Powder
125g / 1/2 Cup & 2 tablespoons Butter
200g / 1 Cup Caster Sugar
1 Tsp Vanilla Extract
For the buttercream:
60g / 1/4 Cup Butter
250g / 2 Cups Icing Sugar
Zest of 1 large orange
Preheat your oven to 180c.
Line 2 baking trays with baking parchment.
In a bowl sift together the flour, baking powder and cocoa powder.
In a separate large mixing bowl cream together your butter and sugar, then beat in the egg till fully incorporated.
Now mix in well, the buttermilk and the vanilla.
Slowly add the dry ingredients to the wet in 2 separate additions, then chill the batter in the fridge for 30 minutes.
Once chilled using either a piping bag with a regular circular nozzle or using a spoon, drop the mixture onto the prepared trays with roughly 5cm of space between each one.
Bake for 8-10 minutes or until cakes are left with a slight impression when touched with your finger. Allow these to cool fully.
While they are cooling a mixing bowl beat together the butter, icing sugar and orange zest. If you find the mixture too thick you can add a tablespoon or 2 of orange juice.
Once the 'pie' halves are cool you can spread or pipe a (generous) amount of buttercream onto one half and sandwich it together with another half. Repeat this until you are left with 24 filled whoopie pies.
Any left over buttercream can be frozen in a airtight container but if you're anything like myself I suspect you'll finish the last bits with a spoon (Naughty).