makes 6 large whoopie pies, or numerous more small onesfor cake:
- 1 cup milk
- 1 Tbspn vinegar
- 2 cups AP flour
- 1/4 + 1/8 cups Dutch-processed cocoa powder
- 1/8 cup black cocoa powder (if you don’t have black cocoa, just substitute regular cocoa powder)
- 1 tspn sea salt
- 1 1/4 tspn baking soda
- 1 stick (1/2 cup) butter, at room temperature
- 1 scant cup brown sugar
- 1 large egg
- 1 tspn vanilla extract
- Preheat the oven to 180 degrees C.
- Combine the milk and vinegar and set aside for five minutes. (Or, use buttermilk instead of milk and vinegar.)
- In a bowl, mix the flour, cocoa, black cocoa, salt, and baking soda. Set aside.
- Cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, creaming until combined.
- Alternatively in three stages, add the dry ingredients and the milk to the butter and eggs, making sure to mix thoroughly between each addition.
- Using a piping bag with a large round tip or an ice cream scoop, pour the batter into round shapes on baking sheet lined with a silpat or parchment paper, making sure to leave at least 3-4 inches between each cake
- Bake for 12-15 minutes, adjusting for the size of the whoopie pies. Cakes are done when they are springy and retain their shape when gently touched.
- Remove from oven and let cool completely before filling with frosting.
or passion fruit curd:
- 4 egg yolks
- pinch of salt
- 4 oz. passion fruit nectar/juice/syrup
- 1/2 oz. water (if using passion fruit syrup or nectar, leave out if using fresh juice)
- (2 Tbspn sugar, if using passion fruit juice)
- Have ready a fine mesh strainer over a bowl.
- Combine ingredients in a double boiler. Cook, stirring constantly, until thickened.
- Immediately strain through the mesh strainer and let cool completely.
for passion fruit frosting:
- 1 cup milk
- 1/2 vanilla bean
- 5 Tbspn flour
- 2 sticks (1 cup) butter, at room temperature
- 3/4 cup granulated sugar
- 2/3-3/4 cups cooled passion fruit curd
- Place milk in a medium saucepan. Scrape in the vanilla bean and throw the whole bean in. Bring to a simmer, remove from heat, cover, and let steep for ten minutes.
- Remove the vanilla bean from the milk. Add the flour. Whisking constantly, cook the milk and flour until the mixture thickens. Remove from heat and let cool completely.
- In a mixer bowl, cream the butter and sugar together until light and fluffy, about five minutes.
- Add the passion fruit curd to the butter and whip until combined.
- Add the thickened milk mixture to the butter and passion fruit, whisking until light, whipped, and fluffy. Use immediately.
- Pipe the passion fruit frosting onto a cake round and then sandwich with another cake.
- Refrigerate to allow the frosting to set before serving.