My idea when I write to you every day and share a recipe with you, is, in addition to presenting you new recipes, or classic ones, or from books, or from other blogs, is to try to make you smile for a while… .that you think about how good we have around and in that everything, everything, everything, depends on the glass with which you look at it …. So my chronicles or my articles are to enjoy and to sweeten your life a little, if that is possible, through my words and my lyrics…..
And now we go with today’s recipe, which as you can see is curious. The first idea that comes to mind is that whoopie pies look like giant hamburgers filled with cream… but they are much more than that. They are soft, squishy, fluffy sweet, not at all overly sweet, and perfect for sharing.
FOR THE CAKE:
1 large egg
150 gr. of white sugar.
150 ml. buttermilk (or 125 gr. of white yogurt and 25 ml. of whole milk).
1/4 of vanilla essence.
75 gr. unsalted butter, melted.
200 gr. of pastry flour (without yeast).
80 gr. of cocoa powder.
3/4 teaspoon of baking soda.
1/4 teaspoon baking powder.
FOR THE FILLING:
170 gr. unsalted butter at room temperature.
280 gr. of icing sugar or icing sugar.
220 gr. of marshmallow cream or strawberry marshmallow fluff.
PREPARATION:
Using electric stirrers or a KitchenAid-type beater with the paddle, beat the egg and sugar until pale and light.
We put the buttermilk or the yogurt and the milk with the vanilla essence in a jug and mix it with a spoon. When we have it mixed, we add it to the egg and sugar mixture.
We put the melted butter and mix it at medium speed.
We sift the flour, cocoa, bicarbonate, and yeast and add them twice to the mixture we already have, mixing well at medium speed with each addition.
We put the mixture in the fridge to cool a little for about 20-30 minutes.
Meanwhile, we preheat the oven to 170ºC and prepare two baking trays with two baking papers. We booked.
Once our dough has cooled, with an ice cream spoon, we put tablespoons in the trays that we have prepared, dividing the mixture into 16-20 piles and spaced apart because they grow and expand a little.
We bake for 10-13.
We put them on racks and let them cool completely before filling.
While they cool you can prepare the filling. Using the electric stirrer or the KA with the shovel, mix the butter and icing sugar together at low speed until everything is well mixed. We put the marshmallow fluff and beat it to increase the speed to high until we have a light mixture. We put it in the fridge and let it cool for about 30 minutes, that way it will stay a little firmer.
For the assembly of the Whoopies, we take one of the cakes and put 1 tablespoon of filling in the center, on the flat side, spread it a little and close it with the other half and so with all
I hope you like it very much!
