Easter Whoopie
7 servings
35 minutes
Easter Whoopie pies are small sweet masterpieces from American cuisine. Their history traces back to the traditions of Pennsylvania Amish who made these delicate pies from two soft chocolate cakes filled with airy cream. Whoopies have a rich chocolate flavor, slightly moist and velvety texture, while the cream inside adds sweet tenderness. These pies are perfect for Easter celebrations and can be decorated with candied violets and confectionery decorations to make them even more festive. They make an ideal dessert for family tea time or a cozy evening, filling the home with the aroma of cocoa and vanilla. Their simplicity in preparation makes them accessible even for beginner cooks, while their taste is unforgettable.
1
Mix butter and sugar together and beat in an egg. In another bowl, mix cocoa, flour, powder, soda, and salt. Combine vanilla extract, sour cream, and milk. Add dry ingredients to the beaten mixture alternately with the liquid, beating until smooth.
- Butter: 100 g
- Cane sugar: 175 g
- Chicken egg: 1 piece
- Cocoa: 30 g
- Wheat flour: 275 g
- Vanilla extract: 1 teaspoon
- Powdered sugar: 1 teaspoon
- Sour cream 10%: 200 g
- Milk: 1 tablespoon
- Soda: 1 teaspoon
2
Place the mixture in a piping bag with a plain nozzle and a tube 4-5 cm in diameter, and pipe onto baking paper (e.g., AGA Bake-O-Glide) or a regular baking tray, 5 cm apart.
3
2-oven AGA — place baking paper on the rack and put it at the bottom of the oven for roasting (top) for 10 minutes. For the 3rd, 4th, and 5th AGA ovens — place a regular baking tray in the middle of the oven for baking for 15 minutes. Regular oven — bake at 200 degrees, in a ventilated oven at 180 degrees, in a gas oven at mark 6 for about 15 minutes.
4
Cool and combine in pairs, adding cream in the middle, and decorate on top.
- Chocolate butter: 40 g
- Confectionery decorations: to taste
- Caramelized Violets: to taste