Basic Chocolate Whoopies by Lurpak
1. Preheat the oven to 200°C/400°F/gas 6 and line a baking tray with grease-proof paper.
2. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Mix the buttermilk with the vanilla and set aside.
3. Cream the Lurpak® and sugar together in a bowl, using a hand-held electric whisk (or in a free standing mixer using the whisk attachment), until pale. Scrape down the bowl while whisking.
4. Once the mixture is pale, slowly add the beaten egg a little at a time while continuing to whisk. Once the egg has been incorporated, fold in the wet and dry ingredients with a large metal spoon – use the ‘figure of eight’ action – keeping air in the mix until you have an even colour (do not over-mix).
5. Pipe or spoon 16 × 4cm dollops (at least 4cm high), spacing them well apart to allow for spreading, on to the baking tray and bake in the preheated oven for 8 minutes.
6. While the sponges are cooking, you can start to make the filling. Cream the butter and icing sugar together, then add the cream cheese and vanilla. Mix until the filling is smooth, but take care not to over-beat or it will become runny.
7. To make the topping, put the icing sugar into a bowl and add the water, a little at a time, stirring until you have quite a thick paste but one that is loose enough to pipe or spoon on to the whoopies. Add the colour paste, a little at a time, on the end of a spoon.
8. Take the sponges out of the oven and leave to cool on the tray. When cool, lift them off with a fish slice. Sandwich them together with the classic vanilla cream cheese filling and top with the bright coloured water icing. Sprinkles or hundreds and thousands are good too.
Ingredients
- For the sponge:
- 140g plain flour
- 40g cocoa powder
- 1 level tsp bicarbonate of soda
- 90ml buttermilk
- 1 tsp vanilla extract or essence
- 80g Lurpak®
- 140g soft light brown sugar
- 1 free-range egg (50g), beaten
- For the filling:
- 50g very soft butter
- 100g icing sugar, sifted
- 150g cream cheese
- 1 tsp vanilla extract or essence
- For the topping:
- 140g icing sugar, sifted
- 2 tbsp water
- 2–3mm bright food colour paste
-
Ti Colluney - 19/04/2011 - 4:19pm
Love the recipe but in case you can't find the buttermilk, substitute the same amount reg milk minus a teaspoon ...and add a teaspoon of vinegar to it..let it set 2 minutes then use. Almost the same as buttermilk!
Comment on this Recipe: