Bake Me I'm Yours... Whoopie Pies. Jill Collins

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      Coconut Whoopie

      This whoopie is as close as you can get to a tropical paradise – all that’s missing is the sunshine!

      Ingredients…

      • 115g (4oz) soft unsalted (sweet) butter

      • 200g (7oz) caster (superfine) sugar

      • 1 large (US extra large) egg

      • 225ml (8 fl oz) buttermilk

      • 5ml (1 tsp) bicarbonate of soda

      • 60ml (4 tbsp) desiccated (dry unsweetened shredded) coconut

      • 250g (8³⁄₄oz) plain (all-purpose) flour

      1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

      2 Sift together the flour and bicarbonate of soda. Add the coconut and set aside.

      3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

      4 Add the egg and beat until well combined.

      5 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.

      6 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

      7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

      Paradise Punch…

      For a more intense coconut flavour, add 1.25ml (¹⁄₄ tsp) coconut essence – but beware – a little goes a long way!

      Fillings and Toppings

      When it comes to filling whoopies, the most traditional and widely known is the chocolate whoopie, filled with marshmallow cream filling. While this is a sublime combination, there are many variations that are equally delicious. Here we have included a few of our favourite recipes and combinations – mix and match at will! All of these recipes will fill 12 whoopies or 40 mini whoopies.

      Filling Whoopies

      Generously spread your chosen filling with a palette knife onto one half of the whoopie before placing the other half on top. For a neater look, snip off the end of a large, strong piping (pastry) bag at an angle, approximately 1cm (³⁄₈in) up from the tip. Insert a large star or round tube (tip), spoon in the filling and twist the bag closed. Pipe the filling onto one whoopie half and position the other half on top.

      Vanilla Buttercream Filling

      While this is a tasty filling in its own right, vanilla buttercream can easily be adapted to make a wide variety of other fantastic fillings – see box below.

      Ingredients…

      • 200g (7oz) soft unsalted (sweet) butter

      • 400g (14oz) sifted icing (confectioners’) sugar

      • 5ml (1 tsp) vanilla extract

      • 15ml (1 tbsp) milk

      1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.

      2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla, adding milk as needed, until well incorporated.

      Flavour Variations

       Chocolate: Substitute 80g (23⁄4oz) icing (confectioners’) sugar with 80g (23⁄4oz) cocoa powder.

       Lemon: Add 150g (51⁄4oz) lemon curd to the vanilla buttercream and stir. Add more if you like it really tangy!

       Victoria sponge: Add a layer of raspberry or strawberry jam to the whoopie before piping the vanilla buttercream.

       Peppermint: Substitute 5ml (1 tsp) vanilla extract with 5ml (1 tsp) peppermint essence and add a dot or two of green paste food colour to make beautiful minty buttercream. Add a few chocolate chips and you have mint choc chip!

      Marshmallow Cream Filling

      The original and arguably the best whoopie pie filling, marshmallow cream has to be tasted to be believed!

      Ingredients…

      • 120g (4¹⁄₄oz) soft unsalted (sweet) butter

      • 220g (7³⁄₄oz) sifted icing (confectioners’) sugar

      • 5ml (1 tsp) vanilla extract

      • 250g (8³⁄₄oz) marshmallow fluff (available from some supermarkets and online)

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