Page 25 - Hummingbird Bakery Valentine's Day Cakes and Bake

CHOCOLATE WHOOPIE PIES

This was the first type of whoopie pie that we started selling at

The Hummingbird Bakery, back in 2008. Thick vanilla and
marshmallow filling sandwiched between dense chocolate

sponge, what could be better?

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

¼ tsp vanilla essence

75g (2½oz) unsalted butter, melted

200g (7oz) plain flour

80g (3oz) cocoa powder

¾ tsp bicarbonate of soda

¼ tsp baking powder

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla Marshmallow Fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the
paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the
yoghurt, milk and vanilla essence into a jug and stir together, then add to the

beaten egg and sugar. Add the melted butter and mix in thoroughly on a
medium speed.

2. Sift the remaining sponge ingredients together, then add to the creamed
mixture in two batches, mixing well on a medium speed after each addition.
Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two
baking trays with baking parchment.

4. Once the batter has cooled down, spoon it on to the prepared trays, dividing

the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in
diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13