Well, what do you know…. the little hint of itchy throat (or sandy, as previously mentioned) has now turned into a full blown tonsilitis. Just grand. I might have to turn up for my rehearsal tomorrow wearing a mask, quite unlike the inconsiderate unknown person who’s passed his/her germs to me. mmm-hmmph. Not happy, Jan.
And there began the intensive workout of my stoves. Chicken soup one side, congee another. And propped on the other side of the kitchen, my electric mixer, mixing bowls and various baking ingredients. Someone stop me before I cover my apartment with baked goods!
To be fair, slaving away in the kitchen IS definitely the better option, considering the other involves bed and….. lack of entertainment as my iPad’s broken (there goes everything I downloaded including 500+ books), and I’ve finished all the books at home, most of them more than once. Woe is me etc.
I’ve never eaten a whoopie pie before but I know they are somewhat a cross between cake and biscuits. A lot of the recipes I came across are either chocolate or red velvet (also uses cocoa powder). Having anything chocolate would be the worst idea for my throat so I’ve decided on a fruity combination: Lemon and Strawberries. The recipe I’ve used come from Martha Stewart, though it’s a raspberry version. Simple, just swap the fruits!
Coincidentally, my sister have been baking macarons this weekend and we were both tracking our progress through Whatsapp. The wonders of technology.
Recipe from Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light-brown sugar
Zest of 2 lemons
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh strawberries
Before I proceed I shall mention that I bloody hate using the big grater, be it to zest lemons or grate vegetables. I almost always take some part of my knuckles away. Avert your eyes if you must.
Anyway…. let’s make some whoopie pies!
Preheat oven to 170 degree Celsius. In a large bowl, using an electric mixer, beat butter, almost 1 cup of sugar (with 3 tablespoons reserved for the filling), and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
My first batch (being slightly generous with the 2 tablespoons) turned out soooo big!! For the second batch I’ve the mixture by nearly half and yield normal size whoopie pie shells.
I wonder why my whoopie pie came out a little flat, if it’s because I’ve reduced the sugar content? My sister’s macaron first came out flat too because she had forgotten to add the powder sugar. Maybe I should also reduce the milk next time for a thicker batter. Nevertheless, the taste was everything I expected, with strong citrus scent and lovely light strawberry cream. Frank devoured 4 of those large ones at one go. I mean, that must be a record.
I shall end the post with a public display of my tooth marks. Things you do for the blog etc.
I promise to return to my cheerful self when I get rid of my tonsil… I mean, when I get better. In the meantime, do check out all the other delicious whoopie pies from the Bake Along participants!