Rosewater and pistachio whoopie pie

Violet’s most popular whoopie pie…

Makes about 9 large or 24 small whoopie pies:
300g plain flour
1 tsp bicarbonate of soda
½ tsp salt
125g unsalted butter, softened
200g sugar
1 large egg
½  tsp rosewater
200ml buttermilk
100g pistachios, finely chopped or ground, plus extra for garnish
100g ground almonds

Preheat oven to 180°C. Line two trays with baking paper.
Sift together flour and bicarbonate of soda. Stir in salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, cream the softened butter and sugar until light and fluffy. Add the egg and mix well.
Measure the rosewater and buttermilk into a jug and then add half of it to the butter mixture. Slowly add dry ingredients, mixing until just incorporated. Add the remaining buttermilk and then fold in the ground nuts. Chill for 30 minutes.
Use a 4cm ice cream scoop with a trigger (for large whoopies) or a mini scoop or melon-baller (for small whoopies). Portion out the batter about 5cm apart onto the prepared baking trays. Bake for 10–12 minutes. They are ready when the touch of a finger leaves a slight depression in the cake.
Remove from the oven to a wire rack and cool completely.

To assemble:
Spread a generous scoop of kirsch buttercream filling on the flat surface of a cooled whoopie. Top with another whoopie, and drizzle with rosewater icing and sprinkle with chopped pistachios and crushed candied rose petals.

Kirsch Swiss buttercream filling
225g unsalted butter, softened
3 large egg whites
100g caster sugar
1 tbsp golden syrup
1 tbsp kirsch
Beat the butter with an electric whisk until fluffy. In the metal bowl of a freestanding mixer, combine the 3 large egg whites with the caster sugar, and the golden syrup. Place over a saucepan of barely simmering water and whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (about 10–15 minutes).
Transfer the bowl of egg whites to the freestanding mixer, add the kirsch and whisk until fluffy and cooled (about another 10 minutes). Once the mixture is cool enough, start adding the creamed butter. The mixture will curdle but then come back together again. Switch to the flat beater and beat for three minutes more.
Spread or pipe onto the flat surface of a cooled whoopie pie. If not using right away, store in an airtight container in the fridge for up to 5 days. Bring to room temperature and beat with a flat beater before using again.

Rosewater icing
200g icing sugar
2 tsp rosewater
Sift the icing sugar into a small bowl and whisk in the rosewater until smooth.

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