Chris and I are not that big with the whole Valentine’s Day thing, but I decided to make him something chocolaty and yummy to nibble on a little later tonight ;). This is a recipe I have found whilst going through my thousands of cookbooks. Takes no time to make and tastes as good as it looks.
Legend has it that the Whoopie Pie originated from the Amish where the Ladies would make it for their husbands to take with in their lunch boxes. When the men sat down to have a break, they would shout “Whoopie” in delight at the sight of these sweet little cakes. Let’s see if Chris will go WHOOPIE about this 😀
Makes: 18 mini hearts
Vegetable oil or spray for greasing your moulds
100g unsalted Butter
100g Caster Sugar
2 small Eggs
125g Self-raising Flour
25g Cocoa Powder
1-2 tablespoons Milk
Icing sugar for dusting (optional)
Ingredients for the Marshmallow Cream:
125g white Marshmallows
125g unsalted Butter
- Pre-heat the oven to 180°C and oil the moulds.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Sift the self-raising flour and cocoa powder.
- Add the flour to the wet mix.
- Add one or two tablespoons of milk to the mix to loosen the batter.
- Use two teaspoons and spoon a little batter into the moulds.
- Bake for 10-12 minutes until the buns are well risen and firm to the touch.
- If ready, take out of the oven and let cool on a wire rack.
Method for the Marshmallow Cream:
- Melt the marshmallows and milk together and et cool a little.
- Beat the butter until light and fluffy.
- Slowly add the butter into the marshmallow cream and beat until smooth.
- Allow to cool completely before you fill the hearts.
- Divide the hearts in half horizontally and spread some filling onto the one half and sandwich together.
- Dust the hearts with sifted icing sugar.
Tips: If you find that the eggs curdle as you add them to the sugar mix, just spoon in some of the measured flour to the mixture, that should rectify the problem. I also added some red food gel to make it more Valentine-ish 😀