Whoopies with strawberry-buttercream

Whoopies! Do you know them already? They're cake-like cookies with cream between them. I heard about them from a friend and found lots and lots of them on Pinterest. After looking at all those pretty, lovely and yummy cookies I had to make them myself!


This is a recipe for whoopies with strawberry-buttercream. I used fresh strawberries in this recipe, but you can also use frozen ones, so you can eat them all year! Also, you can use the whoopie recipe and put something else between them. Maybe nutella, ganache or any other taste of buttercream. Use them for a high tea, a snack next to your coffee or as a gift for a friend!


What do you need:
For the whoopies:

• 280 gram flour
• 150 gram unsalted butter (at room temperature)
• 125 gram sugar
• 100 ml milk
• 1 egg
• 1 egg-yolk
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate soda
• 1 tsp vanilla aroma

For the buttercream:

• 570 gram sugar
• 280 ml  egg-white (8 to 10 eggs)
• 570 gram unsalted butter (at room temperature)

For the strawberry-buttercream:

• Ingredients for buttercream
• 250 gram strawberries

The strawberry-buttercream is a lot! If you want to make the amount for these cookies, use half of the ingredients. But if you use all of them, put leftovers in the freezer and use them later for cupcakes! Whisk before using though.

Making the whoopies:

1. Add the flour, baking powder and bicarbonate soda in a bowl with a pinch of sugar.
2. Get a second bowl and mix the butter and sugar till it's fluffy and has a light colour. It's helpfull if you're using a mixing flat hook for these.
3. Put the egg and egg-yolk in and mix.
4. Put the milk and vanilla in and mix.
5. Now you will put in all the dry ingredients from the first bowl. Do this bit for bit, so it will blend well together. Then cool the mixture for 30 minutes in the fridge.
6. Pre-heat the oven at 180 degrees Celsius and place some bakingpaper on two bakingtrays.
7. Put the mixture in a piping bag and pipe small rounds of about 4 centimeters in diameter. Keep 5 centimeters between the cookies, because they will expand a bit.
8. Bake the whoopies for 10 minutes and let them cool.

Making the strawberry-buttercream:

1. Put some water in a pan and bring it to a boil.
2. Put the sugar and egg-white in a bowl and mix it together with a wire whisk.
3. Hold the bowl above the pan with the boiling water and mix it untill the sugar has melted and the mix has become warm (about 55 degrees Celsius). Make sure the mix doesn't boil and that you are mixing all the time.
4. Get the bowl of the pan and whisk untill the mixture has stiff peaks, shines and has become twice as big. This will take about 10 minutes (if you have one, use an electric mixing machine, makes this so much easier!).
5. Use the mixing flat hook for mixing in small cubes of butter on low speed. 
6. Mix on medium speed till it has a smooth texture.
7. Puree the strawberries and mix in with the rest.

*TIP: if you want another taste, whisk someting else in the buttercream at step 7. You can use vanilla (3 tablsp), chocolat (170 gram melted chocolate), coffee (80 ml espresso, cooled), lemon (80 ml lemonjuice) or creamcheese (225 gram creamcheese).

Putting one and two together:

Well, we've got the whoopies and the cream. Now get your piping and pipe one and two together! Start on the inside and work your way out. 

There they are! Lots and lots of whoopies. Got 24 of whoopies and they're delicious! My boyfriend took a few with him today to tennis and he hardly didn't get any, his friends ate them all! Luckily for him, I've still got some at home. So you can see, succes guaranteed!

Have fun baking!

XOXO!