Recipe: VANILLA WHOOPIE PIES
Whoopie pies... remember them? These were the hottest thing around a few years ago and now where are they? Relegated to some past trend and never talked about again. Well they're still here and they still taste just as delicious, so let's bring this treat back!
- 100 g vanilla caster sugar
- 80 g butter, softened
- 1 egg
- 2 tbsp buttermilk
- 1 tsp vanilla extract
- 200 g plain flour
- 1 tsp bicarb of soda
- 400 g fresh rhubarb
- 2 tbsp soft brown sugar
- 2 tbsp honey
- 200 ml double cream
- 1 tbsp icing sugar
PREHEAT THE OVEN
Preheat an oven to 200°C and line a couple of baking trays with baking paper.
MAKE THE BATTER
Whisk the sugar, butter, egg, buttermilk and vanilla extract up in a bowl for several minutes until it’s light and fluffy.
(Use a hand mixer if you have one to save breaking into a sweat!)
Fold in the flour and bicarb together as carefully as possible.
PIPE AND BAKE
Transfer to a piping bag for ease (although you can just spoon the mixture).
Create blobs about 4cm across on the baking tray that are fairly flat, leaving LOADS of space between them as they will spread out as they bake.
Bake for 8 minutes until golden, then allow to cool.
COOK THE RHUBARB
Wash and cut the rhubarb into small bite-size pieces (something that will fit on a teaspoon) and toss it into a saucepan with the brown sugar, honey and about 4 tbsp of water.
Heat for 8-10 minutes over a medium heat until the rhubarb is soft and syrupy.
Cool the mixture.
WHIP THE CREAM
Whip the double cream to fairly stiff peaks, whipping in the icing sugar when it’s pretty much thick enough… it needs to just hold its form.
Spread a tablespoon on the whipped cream onto the flat bottom of half of the cooled whoopee pie pieces.
Add an equal amount of the cooled rhubarb on top of the cream, then sandwich with the other half of the whoopie pie pieces, flat side facing the rhubarb.
Dust with icing sugar and serve with a decent cup of tea or coffee!
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