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Chocolate Chip Whoopie Pies with Salted Caramel Buttercream
I haven't made whoopie pies for ages and this was a fantastic recipe to get me back into making the lovely little cakes. Look how poofy they are! I love a poofy whoopie...  The cake was lovely, light and fluffy they had a brilliant bouncy spongy texture but lacked a little flavour by itself. The bits with chocolate chips were gorgeous but the plain cake a little bland. The frosting however brought these whoopie pies alive and they tasted wonderful. The recipe is from Hummingbird Bakery Cake Days although the recipe in the book uses a Marshmallow Fluff filling and I opted for caramel buttercream. I'm not the biggest Marshmallow Fluff fan and it is both expensive and difficult to come by over here. I adapted the Baked salted caramel recipe to make a heavenly buttercream and used milk chocolate chips instead of dark. You may have noticed I am slightly obsessed with the Baked boy's caramel recipe, if you haven't yet tried it you really must. It's may new favourite thing, cupcakes coming soon!  Chocolate Chip Whoopie Pies - Hummingbird Bakery - Cake Days Makes 8-10 Pies For the Sponge 1 large egg 150g caster sugar 125g plain yoghurt 25ml milk 1/4 tsp vanilla essence 75g unsalted butter, melted 275g plain flour 3/4 tsp baking soda 1/4 tsp baking powder 150g dark chocolate chips 1. Using a handheld whisk or freestanding electric mixer with a paddle attachment, whisk the egg and sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug. Mix together by hand and then gradually add this to the egg mixture, whisking on a low speed until combined. Pour in the melted butter and whisk again. 2. Sift together the flour, bicarbonate of soda and the baking powder, then add these dry ingredients to the batter in two stages, mixing thoroughly to ensure everything is combined. Stir in the chocolate chips by hand, then place the finished batter in the fridge to allow to cool and set for 15 - 20 minutes. 3. In the mean time preheat the oven to 170C (325F) Gas mark 3, and line two baking trays with baking paper. 4. Spoon the batter onto the trays, making 16-20 mounds, each 3-5cm in diameter and 2-3cm apart. Bake in the oven for 10-13 minutes or until lightly golden in colour on top and the sponges bounce back when gently pressed. Allow to cool completely on a wire rack. For the Salted Caramel 1 cup caster sugar 2 tablespoons golden syrup 1/2 cup heavy cream 1 teaspoon fleur de sel 1/4 cup sour cream Directions 1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. 2. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside. 3. When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream and leave to cool. For the Caramel Buttercream 100g unsalted butter, softened Salted Caramel (recipe above) 200g icing sugar 1. Using and electric mixer beat the butter for 2-3 minutes until pale, add three quarters of the salted caramel made above and mix until smooth and totally combined. 2. Sift your icing sugar and add to the caramel mixture in two batches, mixing at a low speed until thoroughly combined. Turn the speed of your mixer up to high and beat for 3 minutes. Cover and refrigerate for 30 minutes. To Assemble Take one sponge and spread or pipe the filling onto the flat side and then sandwich together with another sponge. Continue until you have used up all your whoopie pie halves.  Now that's a whoopie worth whooping over!  related searches : Chocolate
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