You guys, I bought a whoopie pie pan! I swore I wouldn’t coz my baking paraphernalia has taken over the kitchen. When we visited San Fran last year we went to my mecca – the three-storey Williams-Sonoma kitchenware store. I went twice in two days and lugged soooo much stuff back to Sydney [via Hawaii – my poor suitcases] but decided against buying the whoopie pie pan.
Then, last week, I hit the Sydney Williams-Sonoma store. It was nowhere near the size of the San Fran store but it did have the pan that I had previously spurned. And it was on sale. Would have churlish to not buy it…
I’ve used it twice already so I’m guessing it was a good purchase.
In case you’re curious, a whoppie pie is a hand-held mini cake/soft pie hybrid baked good. The two halves are melded together with a creamy filling, such as cream cheese icing or ganache.
I had intend to bake bickies today but the idea of gingerbread whoopie pies popped into my mind and a quick google later I had my recipe. As it was the last day of school holidays I had a small helper in the shape of Miss6. She’s a ginger fan from waaay back and did a very thorough job of licking the bowl clean at the end
Here’s the original recipe: http://allrecipes.com/recipe/gingerbread-whoopie-pies/
I cheated by using dolloping cream to stick my pie halves together as I didn’t have cream cheese and I was too lazy to head to the shops.
280g plain flour
½ cup caster sugar
1 egg, beaten
2 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1/3 cup boiling water
1/3 cup vegetable oil
½ cup golden syrup
1¼ teaspoons baking soda
LET’S GET TO IT:
Preheat oven to 180C and grease a whoopee pie tin. If you don’t have a tin [can’t say I blame you] grease and line a baking tray. You’ll need an ice-cream scoop to perfectly measure out your batter so they’ll be even.
Put all dry ingredients in a large bowl and whisk until combined.
Stir in egg and oil, then add boiling water and mix until combined. Don’t overbeat.
Place mix into whoopie holes (do not over-fill) or using ice cream scoop to place batter neatly on lined pan. Flatten.
Bake for around 12 minutes or until lightly golden.
Place on wire rack to cool completely and then spread half the pies with your favourite cream cheese or ganache, or do as I did and use very thick cream.