The weekends have been so full lately. Actually, it has been a full summer this year, with birthdays, best friends, little sleep and good food. Of course this all revolves around my work and my blog, but no matter how busy I am, there is always room for sweets! Usually busyness results in me cooking the same things, but I thought it was time to step out… into the world of food trends.
Food trends, like cake pops, carpaccio and all of those weird diets, are things that I just don't get. I had (so far) stayed away from whoopie pies, but I couldn't resist trying these cuties! Whoopie pies are essentially a sandwich of soft, cakey biscuits, and they're such a handful of fun! These sponges of chocolatey goodness are held together by sweet, chewy marshmallow and crunchy, rainbow sprinkles. They're super cute, and following stylepot's first birthday, I couldn't think of a more fitting recipe to share!
Choc-sprinkle whoopie pies
What you'll need:
250g butter, chopped
1 cup brown sugar
3/4 cup caster sugar
2 1/2 cups plain flour
1/2 cup cocoa
1 teaspoon baking powder
Hundreds and thousands, to decorate
60g butter, chopped
120g white chocolate, chopped
What to do:
Preheat oven to 180C and line 3 to 4 baking trays with non-stick paper.
Place the butter and sugars into a bowl and use an electric mixer to beat until pale and creamy. Add the eggs, one at a time, mixing between each addition. Stir through the flour, coca and baking powder and refrigerate for half an hour.
This biscuit dough is quite sticky, so use wet hands to roll tablespoons of mixture into balls. Place onto prepared baking trays and flatten very slightly with the palm of your hand. (They will spread so ensure each biscuit has room to spread and don't flatten them too much.) Bake for 15 minutes or until slightly golden and allow to cool completely.
Once the biscuits have cooled, make the marshmallow filling. Place the marshmallows and butter into a saucepan over medium-low heat and stir until melted. Stir in the white chocolate and allow to cool for 10 minutes or until pliable.
Fill a shallow bowl with sprinkles. Spread a good tablespoon of mixture onto half of the biscuits, and sandwich together with remaining biscuits. Roll the edges of the whoopee pies in the sprinkles and shake off any excess. Serve and enjoy!