mini whoopie hearts

chocolate mini hearts with marshmallow filling 

some bite sized whoopie hearts to share with friends or give as gifts to loved ones. these little cakes can be sandwiched with a variety of fillings-marshmallow cream or fluff, simple butter cream or just plain whipped cream.




makes 12
preparation time: 15 min

cooking time: 10-12 min

oven temperature :180'C/ 350'F/ gas 4

ingredients 

baking spray

100g unsalted butter

100g caster sugar

2 small eggs

125g self rising flour

25g cocoa powder

1-2 tbsp milk

icing sugar for dusting

for marshmallow cream

125g white marshmallows

50ml milk

125g unsalted butter 

equipment 

heart shaped moulds

baking sheets 

preparation  

• use a pastry brush to oil the moulds or you can use a baking spray to oil. 

• set the moulds on a baking sheet. 

• preheat oven to 180'C/350'F

making the batter 

• cream the butter and sugar until light and fluffy 

• beat in the eggs one by one, adding a little of the measured flour to prevent the mixture from curdling if necessary 

• sift the flour and cocoa powder into the mixture and beat until smooth
• add 1-2 tablespoons of milk to loosen batter 

• using two teaspoons, spoon a little batter into each oiled mould

• cook for 10-12 min until the buns are well risen and firm to the touch 

baking and filling the hearts 

• unmould and cool the first batch onto a wire rack 
• use up any remaining batter by cooking another batch

• melt the marshmallow and butter together , then allow to cool a little
• beat butter until light and fluffy 
• slowly beat in the marshmallow until you get a smooth texture 
• allow to cool completely or place in fridge to thicken 

• divide hearts in half horizontally 
• spread batter onto one half and then sandwich the two half's together
• dust with some icing sugar