Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Banana Whoopie Pies
Page 202
Cuisine: North American | Course Type: Desserts
View photos (2)Tags: oil cake Swiss/Italian meringue buttercream
Recipe Reviews
Zosia from Toronto, ON
Silky milk chocolate buttercream sandwiched between mini banana cakes....
The “cake” portion is a relatively thick oil-based batter that bakes up into a tender banana-flavoured cake with a hint of cinnamon. It was very easy to mix together by hand.
The filling is a little more involved. I didn’t make the Swiss meringue buttercream in this recipe as I had a batch of this Italian meringue buttercream (unflavoured) in the freezer that used the same ratio of egg whites to butter but 1/3 less sugar. I added the 6 oz of milk chocolate from the Baked recipe and found it too sweet, so added an additional 2 oz of unsweetened chocolate. It had good chocolate flavour, a little more intense than milk chocolate but not by much.
I made these sandwich cookie size, using a #70 (a scant tbsp) scoop for the batter. Baking time was 10 min. and the yield was 84 cookies, 42 pies. I used the same scoop to portion out the filling.
They’re not the prettiest looking sweets I’ve ever made but that didn’t stop people from being drawn to them….. they were a huge hit!
(edited 23rd September 2012) (0) comment (0) useful
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