Jasmine and white
chocolate Whoopie Pie

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Daring  Bakers' Challenge, December 2013


The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious fillings in any flavours we choose... What else is there to say but "Whoopie"!



I recently mentioned my local library as a great source for baking ideas. This post is just going to once again prove it!. A few days after this months challenge was announced I went to return a couple of books and  had a peak on what's on the shelves hoping for a bit of Christmas inspiration.


 What I ended up taking home was the Whoopie Pies book by Mowie Kay! I had hard work before me; to choose from 70 different ideas and recipes, all very similar and so different at the same time! After reading, looking  and comparing the recipes I liked, I created my own whoopie pie, the book was a great inspiration! 


Jasmine and white chocolate Whoopie Pie


For the cakes
1 tsp of dried jasmine or a jasmine teabag
2 tablespoons of boiling water for tea
130 g soft unsalted butter
150 g soft brown sugar
1 tbsp vanilla sugar
1 egg
350 g plain flour
1 1/2 tsp bicarbonate soda
1 tsp salt
150 ml buttermilk

For the filling
1 tsp of dried ground orange peel - soaked (optional)
100 ml double cream
150 g cream cheese
40 g light brown or muscovado sugar
 seeds of 1 vanilla pod

For the topping

150 g melted white chocolate
dry jasmine flower or daisy wafers to decorate

Preheat the oven to 180 C/350 F/ gas 4

Make the jasmine tea and leave to cool. Beat the butter, sugar and vanilla sugar, until light and fluffy, then beat in the egg.
In a separate bowl combine the dry ingredients. Fold half of them into the butter mixture, add the buttermilk,then the rest of the dry ingredients. At the end, add the tea and mix to get smooth texture.
Prepare 2 tins and using a piping bag and plain nozzle pipe 12 rounds on each of the trays, 5 cm (2in ) in diameter. Set them well apart as they will expand. Bake for 12 to 15 minutes, or until the cakes bounce back when pressed. Place at the wire rack to cool down.

Whip the cream until firm. Mix the cream cheese with soaked and drained ground orange peel,(optional) sugar and vanilla. Combine with the double cream and pipe a thick round of filling on the flat side of one cake and top with the flat side of another cake..
Spread the melted chocolate over the top of each cake.
They are best eaten the same day. Otherwise you can freeze them, or individually wrap them in cling-film and keep refrigerated.


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