For my mom Elisabeth

INTRODUCTION

A whoopie is not a cookie or a typical cake, and it’s definitely not a pie. In fact, no one seems to know WHY it’s called a pie. A whoopie pie is somewhere between a cupcake and an ice cream sandwich – a cupcake with the ‘icing’ in the middle.

Whoopies originated in the US in the 1920s, though their precise birthplace is still under debate. These cake sandwiches have been showing up in the lunch boxes of the Pennsylvania Amish for generations (the story goes that the Amish farmers’ wives made them from leftover cake batter as a lunch treat for their husbands) and bakeries and petrol (gas) stations in the state of Maine have been selling them for years. They now have an international following, partly because everyone seems to be in search of a new cake to replace the ever-popular cupcake, but mostly because they are just so delicious.

I love individual cakes that are not too fussy. I make and sell cupcakes, cakes and savoury treats at Violet, my East London bakery. When we added whoopies to the menu, early sceptics were surprised at how soft and moist they were without being overly sweet. This book will show you how to make them at home using fresh, seasonal ingredients, the way I approach all my baking.

The original whoopie combines chocolate cake with a marshmallow filling. American recipes based on this version sometimes use Marshmallow Fluff, a spread which comes in a jar. I’ve taken that idea and updated it with a completely fresh marshmallow filling made with egg whites, caster sugar and golden syrup, which is then sandwiched between rounds of the softest chocolate cake you’ve ever eaten.

Typically, whoopies are made in 10cm rounds, just the right size to hold in your hand for eating. I’ve given instructions for making smaller-sized ones, too – which are perfect for children’s tiny fingers, or when you want just a little treat, and great for serving at parties. You’ll find plenty of recipes for other whoopie pie bases, too, including pumpkin, strawberry, and mocha, as well as ideas for mouthwatering fillings flavoured with fruit purées or enriched with homemade caramel.

Whoopie pies can also be used to make sticky, gooey puddings, and I’ve included variations on traditional puds such as rhubarb and custard and banana cream pie. Or the pies can be frozen – my personal favourite – as with my oatmeal ice cream sandwich. The last chapter features a selection of other sweet sandwiches, including peanut butter sandwich cookies and an easy macaroon. I also threw in my favourite brownie recipe, and topped it with ice cream, chocolate sauce and preserved cherries … why not?

The Amish are given credit for pioneering the idea of putting the icing or frosting inside the cakes to make them easier to transport in lunch boxes. Schoolchildren and farmers are said to have responded to finding these special treats in their lunches with a resounding ‘Whoopie!’ It’s true – these delicious cream-filled treats will make you smile.

SIMPLE & SWEET WHOOPIE PIES

These are all the traditional whoopie pies you may have heard of – plus a few more – that are perfect for a packed lunch or picnic or a tea-time treat. A chocolate whoopie pie filled with marshmallow cream is the quintessential whoopie, although pumpkin and strawberry whoopie pies are now very popular in American bakeries. The kitschy charm of red velvet cake translates well into a whoopie pie, as does carrot cake. The lemon and mocha-orange whoopies are filled with fresh cream and so may not travel as easily, but are as light as air … and, well, rather addictive.

Chocolate Whoopie

Fluffy Marshmallow Filling

Mocha-Orange Whoopie

Espresso Cream

Pumpkin Whoopie

Cream Cheese Filling

Strawberry Whoopie

Strawberry Buttercream

Chocolate Chip Whoopie

Chocolate Marshmallow Filling

Carrot Cake Whoopie

Orange Mascarpone Cream

Lemon Cream Whoopie

Lemon Curd Cream

Red Velvet Whoopie

Old-Fashioned Buttercream

Salty Caramel Whoopie

Caramel Swiss Buttercream

CHOCOLATE WHOOPIE

The whoopie pie that started it all: moist, spongy, dark chocolate cake sandwiched around a fluffy marshmallow centre. Once you taste it, you’ll understand what all the fuss is about.

Filling suggestion: Fluffy Marshmallow (Recipe here)

Makes about 9 large or 24 mini whoopie pies

175g plain flour

100g unsweetened cocoa powder

1½ tsp bicarbonate of soda

½ tsp baking powder

½ tsp salt

125g unsalted butter, softened

200g sugar

1 large egg

225ml buttermilk

1 tsp pure vanilla extract

Preheat the oven to 180°C/gas 4. Line 2 trays with baking paper. In a bowl, sift together the flour, cocoa powder, bicarbonate of soda and baking powder. Stir in the salt and set aside.

In a separate bowl, cream the softened butter and sugar together until light and fluffy, using an electric hand whisk or a freestanding mixer fitted with the flat beater. Add the egg and mix well. Add the buttermilk and vanilla and beat until well combined. Slowly add the dry ingredients in 2 batches, mixing until just incorporated. Chill for 30 mins before using.

Drop 18 large or 48 small scoops of batter, about 5cm apart, onto the prepared baking trays. Bake in the middle of the oven for 10–12 mins for large whoopies or 8–10 mins for mini whoopies, until the cakes are left with a slight impression when touched with a finger.

Remove from the oven to a wire rack and cool completely.

To assemble:

Spread or pipe a generous scoop of Fluffy Marshmallow Filling (see here) onto the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich, and serve.

FLUFFY MARSHMALLOW FILLING

Makes enough to fill about 9 large or 24 mini whoopie pies

3 egg whites

150g caster sugar

2 tbsp golden syrup

Pinch of salt

1 tsp pure vanilla extract

Weigh all the ingredients into a heatproof bowl (the stainless steel bowl of a freestanding mixer is ideal) and place the bowl over a saucepan of boiling water. Whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (about 10–15 mins).

Remove from the heat and whip the mixture on high speed in a freestanding mixer until it is white and thick and holds its shape.

Use straight away.

MOCHA-ORANGE WHOOPIE

This variation combines the richness of cocoa and coffee with the sweet tanginess of candied orange peel for a truly grown-up whoopie pie.