Real Living
Ingredients
Mock cream filling
Method
1.Preheat oven to 190°C (170°C fan-forced). Line trays with baking paper.
2.Place butter, sugar, eggs. flour, cocoa, salt, buttermilk and vanilla in bowl of electric mixer with whisk attachment (or use handheld beater). Whisk on low speed to combine, then increase speed to high and whisk for several minutes until mix is creamy and paler in colour. Occasionally scrape down sides of bowl.
3.Spoon 48 heaped teaspoons of mix onto trays, leaving space between each to allow for expansion during baking. Bake for 12 minutes. Remove from oven and leave to cool completely.
4.Meanwhile to make filling, place butter in bowl of electric mixer and whisk on high speed for about 5 minutes, until pale and fluffy. Gradually add icing sugar and whisk until dissolved. Add vanilla and whisk to combine. Remove bowl from mixer.
5.Gently pour 1 cup of cold water over surface of mixture, swish it around for 10 seconds, pour out water and return bowl to mixer to mix for 2 minutes, then repeat this process 5 more times until mixture is almost white.
6.Dollop generous spoonfuls of mock cream onto upturned cakes, and sandwich them together with another cake to make a whoopie pie.
When making the filling it’s not absolutely necessary to repeat the watering, swishing and mixing process six times, but it does help make it a softer cream filling (lighter than standard butter cream) as well as removing any grit left from the sugar.
Note
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