Really, try this yourself. A tender, chocolaty, but not overly chocolaty cake filled with a ‘mock’ buttercream that tastes better than the real thing (not too sweet and very light & fluffy). The flavour combination reminded me of oreo’s, but they taste a whole lot better than those. Another great thing: these can be stored for a few days on room temperature, so they are perfect for making in advance. Although then you need to be careful that you don’t eat them all yourself before the event….
A good thing to know: these whoopie pies are a lot more like the original whoopie pie than like the ‘improved’ whoopies that are popular at the moment (which are quite disgusting and completely hyped and overdone).
Whoopie pies with heritage frosting (amount depending on the size you make them; I had 10)
From Joe Pastry
2 cups flour
1/4 cup plus 1 tablespoon cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
115 gram butter, softened
1 cup sugar
1 egg yolk
Preheat your oven to 190C. Line a baking sheet with baking paper and prepare another 2 sheets of baking paper to fit the baking sheet.
Combine the dry ingredients in 1 bowl, and the buttermilk and vanilla in another.
Cream the butter and sugar. Beat in the egg and egg yolk.
Beginning with the flour mixture, alternate additions of the dry and wet ingredients 3-2 until everything is incorporated.
Spoon large dollops of batter onto the prepared baking sheet. Bake for 10-12 minutes, slide the cakes with paper and all onto a cooling rack and place a new piece of baking paper on the baking paper. Again dollop batter and bake, meanwhile peel the baked whoopies from the paper and place on the cooling rack. Repeat until all batter is used to make whoopies (make sure to have an even amount!) and all whoopies are cooling on a rack.
4 tbsp flour
1 cup milk
230 gram butter
200 gram sugar (granulated or powdered; I prefer granulated although you need to beat the frosting longer to dissolve the sugar and get a smooth finish, because powdered sugar always makes a frosting taste chalky)
flavouring of choice, for example 2 tsp vanilla extract
Put the flour in a small sauce pan. Slowly add the milk, while whisking constantly (to prevent lumps).
Cook over medium heat until the mixture boils. After about 30 seconds of boiling, the mixture is completely thickened. Allow it to cool about ten minutes, then cover with clingfilm directly on top of the mixture and leave to cool completely in the fridge (about 1 hour).
Combine the butter and sugar in a large bowl and mix until light, creamy and the sugar is dissolved. While mixing, add the milk-flour mixture spoon for spoon. Add the vanilla extract and beat for another minute. If the mixture looks split, just keep mixing until it is back to normal again.
You can neaten the whoopies by cutting them with a round cookie cutter, but I find it no problem that they are not perfectly round. Divide the batch into two, the lesser looking ones can go on the bottom. It is also nice to match them by shape/size if you didn’t neaten them. Spoon the heritage frosting in a piping bag (I like to use a large star tip). Pipe a generous amount of the frosting (you’ll have enough) onto a bottom whoopie and cover with the top whoopie. Do the same until all whoopies are filled.