PiggyBakes’ Jubilee Whoopie Sponge Cakes

There has been a lot of  Jubilee Baking going on recently so I’ve been looking forward to doing some of my own this weekend!

Raspberry, blueberry & white chocolate? Yes please!  I was delighted when fellow baking enthusiast Sam (@sjfbilton) tweeted me about her fabulous Jubilee Muffins http://www.comfortablyhungry.com/?p=272. Feeling inspired, I set about making some patriotic red, white and blue whoopie pies, consisting of a red raspberry whoopie half, blue blueberry whoopie half and white chocolate buttercream.

Jubilee Whoopie Sponges

The food colouring didn’t work at all so they look a bit weird (note to self: always use gel/paste food colourings!) but these really are yummy.

I stupidly didn’t space my whoopies out far enough on the trays so they all merged into each other and looked a bit rubbish – nothing a cookie cutter can’t fix though. However, I think they look more like mini sponge cakes now so I’m naming them Jubilee Whoopie Sponge Cakes!

PiggyBakes Jubilee Whoopie Sponges (adapted from The Whoopie Pie Book by Claire Ptak)
Makes approximately 9 Whoopie Sponges

250g plain flour
1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1/4 tsp salt
125g soft unsalted butter
200g caster sugar
1 large egg
1 tsp vanilla extract
50ml milk
1 tsp lemon juice
50g raspberries, halved
50g blueberries

For the buttercream
150g white chocolate, chopped
250g icing sugar, sifted
80g unsalted butter, softened
25ml milk

– Preheat the oven to 170°C (fan oven) and line two baking trays with baking paper

– Stir together the flour, baking powder, bicarbonate of soda and salt and set aside. In a separate bowl, cream the butter and sugar until pale, light and fluffy using a stand mixer/electric hand mixer. Add the egg and vanilla and beat well.

– Measure the milk into a jug and add the lemon juice. The milk will curdle but that’s fine!  Beat this into the butter mixture and then slowly add the dry ingredients and mix until just incorporated.

– Half the mixture and split into two bowls*. Add the raspberries to one bowl and the blueberries to the other and stir gently to combine. Chill for 30 minutes.

– Drop 9 scoops of each batter onto the trays, making sure you space them well apart (5cm). Bake in the oven for 10 -12 minutes until the cakes are left with a slight impression when touched with a finger. Remove to a wire rack to cool completely.

– Now for the buttercream – melt the chocolate over a pan of simmering water and set aside to cool a little. Beat together the butter and icing sugar until pale and fluffy. Add the milk and white chocolate and mix together.

– To assemble, take a blueberry sponge and pipe on a swirl of buttercream. Sandwich a raspberry sponge on top. You could of course sandwich together two blueberry sponges or two raspberry sponges if you wanted!

* You could add food colourings here if you wanted to, but I probably wouldn’t do that again after my dodgy results!

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