Bake of the Week: Cornish Whoopie Pies

Cornish whoopie pies

WE might be a long way from Cornwall, but these Cornish whoopie pies are a tradition well worth adopting.

Layers of light chocolate sponge are sandwiched together with Cornish clotted cream. Yes, healthy eating is all very well but sometimes you just have to go with the flow and treat yourself, don’t you?

Thanks to Rodda’s Cornish Clotted Cream for today’s divine recipe.

You’ll need

100g butter, softened

185g unrefined light muscovado sugar

1 egg

35g cocoa

300g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

A pinch of salt

1 tsp vanilla extract

100-125ml milk

Rodda’s Cornish Clotted Cream

Method

Preheat fan oven to 180C/160C fan/gas 3. Lightly grease baking sheets.

In a large bowl, cream together the butter, sugar, and egg. In another bowl, sieve and combine cocoa, flour, bicarbonate of soda, baking powder and salt.

Stir the vanilla extract into the milk. Alernately add a little of the dry ingredients and the milk to the butter mix, beating until smooth each time.

Drop batter using two spoons (to make 20-30 halves or 10-15 Whoopies when filled with cream) on to the prepared baking sheets.

With the back of a spoon, spread batter into 5cm circles, leaving approximately 4cm between each. Bake for 15 minutes or until they are firm to the touch. Remove from oven and leave to cool on a wire rack.

When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of Rodda’s Cornish Clotted Cream. Top with another cake, pressing down gently to distribute the filling evenly. Repeat to make 10-15 whoopies.

Decorate in your own individual style.

 

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