I decided to have a go at making whoopie pies (replacing the cupcake in popularity, don’t ya know!) in a rather circuitous way, it was late yesterday afternoon, when I remembered that I had some of the deliciously tangy cream cheese frosting left over from making cinnamon rolls a couple of days ago.
What could I do with it? Use it to top some cupcakes? Naaaaw, yawn, I think I’ve overdone the cupcakes lately, need to ‘miss them badly’ before I make them again.
Use it as a filling in carrot cake? Naaaaw, I love carrot cake, but for some reason the rest of the family (except for hubby) don’t. So that was out.
Then, while looking through my new Hummingbird ‘cake days’ book, I came across a recipe for chocolate whoopie pies.
But. And this is a big BUT.
Son No. 2 had borrowed my kitchen scales. (Long story)
I knew then that I’d have to find an American recipe. So….
Google to the rescue as always. Where I found this great recipe on the:
I had a slight problem with the sizing of the pies…I should have ended up with about 15 pies, but I only got 7 out of the mixture. They were HUGE!! The size of side plates. And I’m not even joking!
So next time I’ll either have to purchase whoopie pie tins or pipe them onto drawn out circles on baking parchment.
Marks out of Ten? 7.
Would I make them again? Oh, yes, I’ll definitely give them another go!
Would I do anything differently? The sizing needs sorting out, my fault. I was measuring them in a quarter cup measure. Far too big.