|Not quite the smooth perfectly formed Hummingbird ones, but still quite tasty|
I was worried that they would be very fiddly to make, but as long as you plan time in for chilling of the batter and filling, and have some patience in dolloping them on to the tray, they are not too much trouble at all. Unless this was just beginner's luck of course. Here is the recipe if you want to try them yourself - the recipe states this makes 8-10 pies, and I got 9 out of it.
1 large egg
150g caster sugar
125g plain yoghurt
25ml whole milk
1/4 tsp vanilla essence
75g unsalted butter
200g plain flour
80g cocoa powder
3/4 tsp bicarbonate of soda
1/4 tsp baking powder
2-3 bags mint M&Ms, bashed up (I got mine from Mr Simms sweet shop in Knutsford for anyone local)
1. Think! Have you got time/space to chill your batter? (Or are you lucky enough to have a bigger fridge than my mini-bar style one?! -it took me a while to get a configuration where it would fit!)
2. Cream the egg and the sugar until pale and fluffy.
3. Mix the yoghurt, milk and vanilla essence together in a jug, then add to the mixture. Melt the butter and mix in on a medium speed.
4. Sift together the remaining dry ingredients and add in two batches, mixing well on medium speed after each, then fold in the bashed M&Ms.
5. Put the batter in the fridge to chill for about 30 minutes.
6. Preheat the oven to 170c and line two baking sheets with baking paper.
7. Now for the fiddly bit. Spoon the batter on to the trays, there should be enough for 16-20 mounds (mine made 18). They need to be 3-5cm in diameter and spaced 2-3cm apart to allow for spreadage!
8. Bake for 10-13 minutes until springy to the touch (mine took more like 20 minutes as they were quite big I think!), then place on a wire rack to cool completely.
For the filling:
170g unsalted butter, softened
280g icing sugar
220g marshmallow fluff
1 tsp peppermint extract
few drops green food colouring
1. Mix together the butter and icing sugar on a low speed until blended.
2. Lightly mix in the marshmallow fluff, then mis on high until light and fluffy.
3. Add a teaspoon of peppermint essence and a few drops of green food colouring (if using) and mix in.
4. Put into the fridge for around 30 minutes to firm up.
5. To assemble the pies, sandwich two of the sponges together with about 1 tbsp of the filling to make a sandwich.
You can buy special whoopie pie tins like this one, which would probably be very handy if you want lovely smooth looking and all-the-same-size pies. Mine were quite beastly and not very smooth, but they really weren't too bad on the mis match front so as long as you take the time to spoon out the batter evenly you should be fine.
|Obligatory seasonal photo!|
I'm entering these whoopie pies into the United Bakes of America challenge hosted by Cupcake Crazy Gem.