Today’s Cake – Whoopie Pies with Salted Caramel

I had to have a go at making these Amish cakes that have had a revival.  I think I’d prefer a vanilla rather than chocolate flavoured biscuit.  Loved the salted caramel.

Biscuit

1 ¾ cups plain flour                          1 cup buttermilk

1 tsp baking powder                       1 tsp vanilla extract

1/3 cup softened butter                   ¼ cup Dutch process cocoa

½ cup brown sugar                          ½ cup caster sugar

Whipped cream, to serve

1 egg

Salted Caramel

200g caster sugar                             200ml cream

140g butter                                         ½ tsp good quality salt

1tsp vanilla extract

Making it

  1. Preheat the oven to 190 degrees and line a baking tray with baking paper
  2. With an electric mixer, beat the butter until pale, then and sugars and beat until light and fluffy
  3. Add egg, buttermilk, and vanilla and mix well
  4. Add flour, baking powder, and cocoa and beat until smooth
  5. Using an icecream scoop, form balls of dough leaving a few centimetres in between
  6. Bake for 10-12 minutes until slightly firm, then cool on a wire rack
  7. To make the salted caramel, place the sugar in a heavy based saucepan on medium heat and stir until melted
  8. In a separate saucepan, warm the cream, then gradually add it to the sugar. Be careful as it will bubble up.
  9. Turn to a low heat, add the vanilla and salt, then gradually add the butter and stir well until smooth.  It will seem runny but will thicken once cooled.
  10. Place in a glass bowl and cover tightly, or a sealed jar, and refrigerate
  11. When ready to serve, fill the biscuits with whipped cream and caramel, dust with icing sugar

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