So a while back I was searching for Marshmallow Fluff for Whoopie Pie filling. Then I found it and never used it. I decided tonight, on a night off the gym, to make it happen. Plus I decided that my Hummingbird Bakery Cake Days had not had enough of an airing and there was a recipe in there that was calling me. A red velvet whoopie pie.
I started with the filling, as it needed chilling. It was a curious combination of cream cheese, icing sugar, butter and some weird vanilla marshmallow cream substance.
I then ran up a batch of batter whilst it was in the fridge thickening. It’s a thick batter, far more flour than I would typically use in say a cupcake, but the key is light, not a rise, so it doesn’t rely of lightness of texture.
Really tasty in fact. Soft, sweet, and light. Great addition to the repertoire. I don’t really subscribe to the cupcake dominance being overtaken by a Whoopie Pie theory, but I can see that it so much more practical as a baked good. It far more portable for a start. Will continue to explore the full extent of the family of whoopie pie, and let you know how it works. My first job will be to buy a smaller scoop, as it was a success if a little big!
As for the day? Work, lunch, home. Dinner was good. Baked breaded smoked haddock, baked rosemary chips, salad. Simple yet bloody effective. And that was that. Some days stay with you forever. Some don’t. Today? Average Joe of a day! Here’s hoping Thursday is a bit more memorable!
-I don’t run for pleasure. I run for the love of cake. And bread. And pie.