Tag Archives: whoopie Pies

Caramel and Salted Peanut Whoopie Pies

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The family have fallen a little in love with whoopie pies.  You can read about my first attempt at these sweet treats here.

This infatuation has been fueled by a lovely present from my Mother-in Law of a Whoopie Pie Pan and a recipe book.

Inspired by some of the recipes found in this book, I ventured to make my own whoopie pie creation - caramel and salted peanut.

If the truth be told, my intention was just to recreate one of the recipes in the book.  Not wanting to go shopping or to make plain vanilla whoopies, and facing a bare cupboard and fridge,  I had to get inventive.  The result was great!

Caramel and Salted Peanut Whoopie Pies

Makes 16 medium whoopies

Ingredients

Whoopie Pies

175 g salted, roasted peanuts

125 g unsalted butter softened

165 g brown sugar

1 egg

1 tsp vanilla essence

300 g plain flour

1 tsp baking powder

1/2 tsp bicarb

125 ml milk

Carmel Buttercream Filling

185 g brown sugar

125 g icing sugar

175 gm unsalted butter softened

2 tsp vanilla essence

100 g chocolate melted

Method

1. Preheat oven to 180 degrees celsius (160 for fan-forced). Line three baking trays with baking paper.

2. Process peanuts until finely ground. Set aside for later.

3. Using a electric beater, beat the butter and the sugar.  When pale and creamy, add the vanilla and egg and beat well

4. In a separate bowl, sift the flour, bicarb and baking powder and stir in the peanuts.

5. While the mixer is on a low speed, add the flour mixture and the milk  alternatively in two batches.  Beat until well combined

6. Using a 2 cm nozzle in a piping bag, pipe rounds on the trays, leaving space for spreading. Bake for 10-12 minutes, swapping trays halfway through cooking time.  The whoopies will be lightly golden or just firm to the touch when ready. Allow to cool slightly on the tray before transferring to a wire rack.

7. While pies are cooling, make the caramel buttercream.  Using an electric mixer on medium speed, beat the butter and vanilla until smooth and pale. Reducing the mixer to a low speed add the sugars a little at a time.

8. Spread or pipe the frosting onto half of the pies and sandwich with the remaining whoopies.  Drissle the melted chocolate onto the whoopie pie tops.

9. Devour!

Whoopie Pies

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Whoopie Pies

Whoopie Pies.  Weird name but they are one of the latest trends in baking along with cake balls and macarons.  They are cute cakey morsels that look yummo.

I have for a while admired these treats.  When I first saw them on an American blog I trawled the net for recipes and ideas filing them away for a special occasion.  I am forever on the lookout for new ideas for our parties and I could see these having pride of place on a dessert table sometime soon.

Well it just so happened that I was passing my local Robins Kitchen Store the other day and they had 20% off storewide.  Nested in the back of the overflowing store was a mini whoopee pie/macaron  pan.  It has the indents already made in the pan so you can produce the perfect sized baked morsels.  I had to buy it and give it a try.

Coincidentally, in Woolworths that day they had 50% off Betty Crocker  Whoopie Pie kits.  It must have been fate.  I picked up a packet and was determined to see if these whoopie pie things were all they were cracked up to be.

Some of you may well be tsk tsk-ing at my choice to use a packet mix right now.  While I love the idea of making things from scratch and can appreciate the taste homemade goods have, I don’t often have the time these days to devote to from-scratch baking. If I didn’t give the packet mix a go I would probably not know what a whoopie pie tasted like until I baked them in a tired haze hours before guest descended for a birthday or some such occasion. I have also come to learn that my kid, hubby and my friend’s teens, who would all no doubt be the main consumers, don’t care if they come from a packet.

The Betty Crocker mix was easy and straightforward.  The finished mix was quite thick so I can so I can see they would be relatively easy to spoon onto a flat tray if you didn’t have a mould tray like I do.

In saying that though, the Whoopie Pie tray worked a treat.  Each of the pies came out in a uniform shape and size but I did overfill the recesses - something to remember for next time.  They were easily finished by sandwiching two pieces together with some frosting.  Master O then rolled the pies in hundreds and thousands.  Here is what they looked like when finished:We each had one for afternoon tea and it went down nicely.  Certainly worth getting on this whole whoopie pie bandwagon I say! Next time I promise I will try them from scratch.  I just have to since I found the recipes for these flavour combos:

Yum!