After recently receiving Claire Ptak’s (the owner of East London bakery Violet) ‘The Whoopie Pie Book’as a gift, I’ve been on bit of a roll in the kitchen. If your unfamiliar with Whoopie Pies, they are kind of a hybrid between a French macaroon and a cupcake with icing smothered between two layers. Apparently from Amish origins, the name comes from workers opening their lunchboxes and exclaiming “Whoopie!!” when discovering it contained the sweet treat. They come in a variety of flavours; from frozen to glazed, Salted Caramel to Christmas cake there is something to tickle every one’s fancy.
We made Carrot Cake Whoopie pies with a Maple Cream Cheese filling. This recipe is adapted from ‘The Whoopie Pie Book’.
- 2cups plain flour
- 1tsp baking soda
- 1/2tsp baking powder
- 1/2tsp cinnamon
- 1/2tsp ground ginger
- 1/4tsp salt
- 1/2 cup unsalted butter, softened
- 1/2cup caster sugar
- 1/2cup light brown sugar
- 1 large egg
- 1tsp pure vanilla extract
- 2 carrots, peeled and grated
- zest of 1 orange
Preheat the oven to 350F or 180C. Line two trays with parchment paper and set aside. In a medium bowl mix flour, baking soda, baking powder, cinnamon, ginger and salt together and set aside.
In another bowl, cream softened butter and sugar together until light and fluffy, then add egg and vanilla making sure to mix well. Add the grated carrot and zest and combine. Finally combine with dry ingredients, mixing until incorporated. Chill mixture for 20 minutes.
Depending on the size of your whoopie pies, the mixture should make 18 large or 48 small balls. I suggest a ice cream scoop or rolling the mixture into even shaped balls to ensure that they are a consistent size. Bake whoopies for 8-12 minutes, or ‘til cakes are left with a slight impression when touched with a finger. Remove from oven and let cool completely.
Cream Cheese Filling
- 3cups icing sugar
- 1/4cup unsalted butter, softened
- 1/2cup cream cheese
- 1/2 tsp pure vanilla extract
- 1 tsp maple syrup (optional)
Whip butter until smooth combining with cream cheese ‘til a consistent texture is reached. Add sifted icing sugar until the mixture becomes light and fluffy in texture. Add vanilla and maple syrup (if using) and mix well.
Use right away or chill to ready to use. Either spoon onto whoopie pies or create a consistent amount by using a piping bag.
Enjoy!!
