Читать книгу Bake Me I'm Yours... Whoopie Pies - Jill Collins - Страница 12
ОглавлениеFillings and Toppings
When it comes to filling whoopies, the most traditional and widely known is the chocolate whoopie, filled with marshmallow cream filling. While this is a sublime combination, there are many variations that are equally delicious. Here we have included a few of our favourite recipes and combinations – mix and match at will! All of these recipes will fill 12 whoopies or 40 mini whoopies.
Filling Whoopies
Generously spread your chosen filling with a palette knife onto one half of the whoopie before placing the other half on top. For a neater look, snip off the end of a large, strong piping (pastry) bag at an angle, approximately 1cm (3⁄8in) up from the tip. Insert a large star or round tube (tip), spoon in the filling and twist the bag closed. Pipe the filling onto one whoopie half and position the other half on top.
Vanilla Buttercream Filling
While this is a tasty filling in its own right, vanilla buttercream can easily be adapted to make a wide variety of other fantastic fillings – see box below.
Ingredients…
• 200g (7oz) soft unsalted (sweet) butter
• 400g (14oz) sifted icing (confectioners’) sugar
• 5ml (1 tsp) vanilla extract
• 15ml (1 tbsp) milk
1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.
2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla, adding milk as needed, until well incorporated.
Flavour Variations
Chocolate: Substitute 80g (23⁄4oz) icing (confectioners’) sugar with 80g (23⁄4oz) cocoa powder.
Lemon: Add 150g (51⁄4oz) lemon curd to the vanilla buttercream and stir. Add more if you like it really tangy!
Victoria sponge: Add a layer of raspberry or strawberry jam to the whoopie before piping the vanilla buttercream.
Peppermint: Substitute 5ml (1 tsp) vanilla extract with 5ml (1 tsp) peppermint essence and add a dot or two of green paste food colour to make beautiful minty buttercream. Add a few chocolate chips and you have mint choc chip!
Marshmallow Cream Filling
The original and arguably the best whoopie pie filling, marshmallow cream has to be tasted to be believed!
Ingredients…
• 120g (41⁄4oz) soft unsalted (sweet) butter
• 220g (73⁄4oz) sifted icing (confectioners’) sugar
• 5ml (1 tsp) vanilla extract
• 250g (83⁄4oz) marshmallow fluff (available from some supermarkets and online)
1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.
2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla until well incorporated.
3 Fold in the marshmallow fluff and stir gently until you have a smooth, creamy mixture.
Delicious in…
A red velvet whoopie
Cinnamon Cream Cheese Filling
A classy combination of sweet, savoury and spicy, this filling works well with most whoopie flavours.
Ingredients…
• 150g (51⁄4oz) cream cheese
• 30g (1oz) soft unsalted (sweet) butter
• 450g (1lb) sifted icing (confectioners’) sugar
• 2.5ml (1⁄2 tsp) vanilla extract
• 2.5ml (1⁄2 tsp) cinnamon
1 Beat the butter and cream cheese together with an electric whisk or freestanding mixer until light and fluffy.
2 Slowly beat in the sifted icing (confectioners’) sugar, cinnamon and vanilla until well incorporated.
Delicious in…
An apple pie whoopie
Coconut and Lime Filling
The perfect Caribbean combination!
Ingredients…
• 65g (21⁄4oz) desiccated (dry unsweetened shredded) coconut
• 220g (73⁄4oz) soft unsalted (sweet) butter
• 400g (14oz) sifted icing (confectioners’) sugar
• Juice of one lime
1 Toast the coconut in a dry frying pan for a couple of minutes (or until light brown and fragrant), stirring constantly, then leave to cool completely.
2 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.
3 Slowly beat in the sifted icing (confectioners’) sugar and lime juice until well incorporated.
4 Stir in the toasted coconut.
Delicious in…
A coconut whoopie
Creamy Maple Syrup Filling
Mmmm … seriously smooth and moreish – definitely one of our favourites!
Ingredients…
• 80g (23⁄4oz) soft unsalted (sweet) butter
• 400g (14oz) sifted icing (confectioners’) sugar
• 80ml (23⁄4 fl oz) double cream
• 120ml (41⁄4 fl oz) maple syrup
1 Beat the butter with an electric whisk or freestanding mixer until light and fluffy.
2 Slowly beat in the sifted icing (confectioners’) sugar and maple syrup.
3 Add the cream and whisk on a very low speed, or by hand, to incorporate.
Delicious in…
A banana whoopie
Peanut Butter Cream Filling
People go nuts for this divine filling.
Ingredients…
• 150g (51⁄4oz) soft unsalted (sweet) butter
• 300g (101⁄2oz) smooth or crunchy peanut butter
• 150g (51⁄4oz) sifted icing (confectioners’) sugar
• 2.5ml (1⁄2 tsp) vanilla extract
• 15ml (1 tbsp) milk
1 Beat the butter and peanut butter together with an electric whisk or freestanding mixer until light and fluffy.
2 Slowly beat in the sifted icing (confectioners’) sugar and vanilla, adding milk as needed, until well incorporated.
Delicious in…
A chocolate whoopie
Chocolate Ganache Topping
This decadent chocolate topping is best made the night before and allowed to cool and thicken naturally. However, the process can be speeded up by placing the bowl in the fridge for a few hours.
Ingredients…
• 300ml (10 fl oz) double cream
• 150g (51⁄4oz) milk chocolate
• 150g (51⁄4oz) plain (semisweet) chocolate (minimum 50 percent cocoa solids)
1 Pour the cream into a saucepan and gently bring it to the boil, stirring to prevent burning. Break the chocolate into squares and put in a large bowl.
2 Once the cream comes to the boil, take off the heat and pour over the chocolate, stirring until all the chocolate has melted. Set aside to cool and thicken. Spread thickly on top of your whoopies.
Delicious in…
A vanilla whoopie
Sugarpaste
This is widely available in major supermarkets and online. Sugarpaste (rolled fondant) is easy to roll and colour (see Techniques), and is perfect as a base for many designs. A large number of whoopies in this book begin with a circle of sugarpaste fixed to the top.
Petal Paste
Also known as flower paste, this is similar to sugarpaste but hardens quicker and can be rolled out much more thinly without breaking. It dries to a hard, china-like finish and is perfect for making more delicate items such as cut-out numbers, flowers and butterflies. Petal paste is available in white and in many different colours from specialist sugarcraft shops and online.
Royal Icing
Royal icing is widely used for piping and sticking. It is readily available as a packet mix from many supermarkets but can be very easily made at home. This recipe makes approximately 250g (4–5 heaped tbsp), which can then be coloured as desired (see Techniques).
Ingredients…
