I found this in a supermarket mag, Originating from New England, this was a way of using leftover batter. A good one should be chewy and slightly soft with a little crispness at the edges and it has to be marshmallow filling. Try them the girls in the office loved them.
- Makes about 20
- 75g unsalted butter
- 1 large egg
- 150g caster sugar
- 125g soured cream
- 25ml cold milk
- 1 tsp vanila extract
- 3/4 tsp bicarb of soda
- 275g plain flour
- 200g icing sugar
- sugar ball or sprinkles to decorate.
For the marshmallow filling.
- 100g mini marshmallows or regular white marshmallows
- 50ml milk
- 125g very soft unsalted butter
- 1, Line a large baking tray with non stick paper, Pre heat oven to 180c fan 160c, gas 4
2, Melt 75g of butter and set aside. Using an electric hand mixer, whisk the egg until light and fluffy. Beat in the sugar, a third at a time, until thick and glossy.
3, Beat in melted butter, soured cream milk and vanilla. Sift bicarb and flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon put the mixture onto the tray in small walnut sized balls, 3-4 cm apart. you may need to bake in batches.
4, Bake for 13-14 mins, until almost golden on top. Leave to cool.
5, For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth , then cool. Beat the butter until creamy and soft then gradually beat into the marshmallow until smooth.
6, Sandwich two whoopie cakes together with the mallow filling.
7, for the icing, mix the icing sugar with 2-3 tbls of cold water and spread a little on each cake, decorate and leave to set. they will last for up to 6 hours once filled and decorated