These were a mixed success. Mixed because, although all my friends liked them, and they certainly went down a treat at the library, I was undecided. Maybe they were a little too spiced? Or maybe that jar of Marshmallow Fluff that I disregarded in the recipe as being too faffy was just faffy enough.
Aesthetically, they were MASSIVE, and now that I've bought a replacement large round tip, I'll probably pipe them next time I make whoopee pies.
That being said, I do enjoy a cinnamon spiced cake paired with a cream cheese frosting, and the phrase 'whoopie pie' makes me giggle, so who knows, maybe next time I buy a can of pumpkin these will make a reappearance.
In other news, I had my exam today! And it went....okay, I think. You never do know. What I do know, is that I don't have to spend all my time learning about ridiculously rare skin conditions and instead can get onto the enjoyable task of making presents and testing out recipes from my new cookbooks! [Yes okay maybe I bought some more during my revision breaks. And crumpet rings. And more cookie cutters. And an ice cream scoop.]
Recipe after the break.
I love this book. I do. It's currently only £6.99 on Amazon [rrp £20] and I strongly urge all of you to buy it, if not for yourselves then as an excellent present for friends/family/present cupboards. My flatmates say you can tell I love this book because crumbs fall out of it when you flick through...
Makes 8-10 (rather large) whoopie pies.
120ml (4 fl oz) (half a cup) of sunflower oil
200g (7oz) (1 cup) soft light brown sugar
1/2 tsp vanilla essence
1 large egg
100ml (3.5 fl oz) (about 3/4 cup I think) tinned pumpkin
250g (9oz) (2 cups) plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger [go easy on these babies]
Filling [I've not tried this out but it's probably ace]
85g (3oz) (3/4 of a stick) of softened unsalted butter
150g (5.5oz) (1.2 cups) icing sugar
85g (3oz) (1/3 of a cup) full-fat cream cheese
100g (3.5oz) (about 1/3 of a cup) vanilla Marshmallow Fluff
Preheat the oven to 170C/325F. Whisk together the sunflower oil, sugar and vanilla essence until light and well combined, then add in the egg and pumpkin puree and mix together again.
Sift together the rest of the ingredients and add to the wet batter in two parts, whisking until you get a smooth and even batter.
Spoon (or pipe) the batter onto baking trays lined with baking parchment. I used two dessert spoons, but bear in mind that the pies will rise quite high if you do leave them as mounds, so I suggest flattening them slightly. Bake for 10-13 mins until they're a lovely golden colour and the tops are springy. Leave to cool for a wee while before placing on racks to cool completely.
For the filling, whisk together the butter and icing sugar on a low speed until completely smooth, then add the cream cheese and continue mixing until combined, then beat on a higher speed for a minute. Add the Fluff and beat again until fluffy, then place in the fridge for 30mins to firm up a bit.
Assemble like an ice cream sandwich. Voila!