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And while some items are a tad naughty (the “Titty Cake” is a chocolate and vanilla masterpiece that features an iced nipple), the menu also boasts Cox’s mother Maureen’s wholesome Nanaimo bar recipe.

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With its tinted windows and fluorescent lights, it may appear that Cox Cookies & Cake, located in Soho, London’s gay and lesbian hub, is a store offering more than simple cupcakes. Answer: The Nanaimo bar, being sold in a new bakery opened by Canadian-born shoe designer Patrick Cox and master pastry chef Eric Lanlard. Nanaimo by way of London: Canadian dessert lands in Sohoīy Amy Fallon Question: What’s the latest bar to appear in London’s red light district? Hint: It’s square, very gooey and as Canadian as maple syrup. spots outside of Maine and Pennsylvania, including Back to Eden Bakery in Portland, the Chestnut Bakery in San Francisco, and NYC’s Magnolia Bakery, first made famous by…wait for it…their cupcakes! For the time being, your best bet is to bake your own - and you’ll find the ideal recipe below. See what just happened there? Going mini is a sure sign of a trend going viral! Still, while Oprah and Martha and Maine are all over the whoopie pie, they’re still surprisingly difficult to find, baked up in just a handful of U.S.

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This summer saw the Maine Whoopie Pie Festival take root, where people sampled whoopie pies from professional and home bakers from all over the state, and then cast their votes for the “People’s Whoopie Pie.” And just last month one of Martha Stewart’s ‘cookies of the week’ was a Halloween themed mini pumpkin whoopie pie. In June, “Making Whoopies: The Official Whoopie Pie Book”, his store shelves. And ever since Oprah, the whoopie momentum has been slowly building. Oprah “game-changer” Winfrey recently mentioned Boston’s Wicked Whoopies as one of her favourite things, and practically overnight the ma and pop shop became a whoopie factory that now ships the fresh pies around the world. While, for decades whoopie pies have been everyday eats in Beantown, hardly anyone outside of New England and Pennsylvania had ever heard of them.

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My first whoopie sighting actually occurred a few years ago, spotted on a joyously cheesy weekend food show called the Phantom Gourmet on an obscure Boston cable TV station. Think of it as an anglophone Jos Louis, albeit with more filling and no waxy chocolate coating. For those who don’t already know, a whoopie pie is, embarrassingly enough, not unlike a cupcake, as they too are a marriage of cake and icing, yet with the whoopie pie, you’ve got two large, cakey sides, usually devil’s food, sandwiching a creamy vanilla icing filling. Stop toying with us cupcakes, we’ve had enough of you! And I, for one, am not buying them. But just when you think that cupcakes are over and done - kablamo! - they hit us with a left hook of Red Velvet, and then the knockout punch of cream cheese frosting. No offense cupcake, but we're off to make whoopieīy Amy Rosen I’ve got nothing against cupcakes per se: They’ve got their thing and I’ve got mine, but honestly, as a dessert species, isn’t their fifteen minutes finally up? How much longer can this unholy union of bland cake, overwhelming buttercream and brightly coloured sprinkles really go on? Recently, I have been lulled into a false sense of something new on the horizon - the delicate French macaron, the slyly salted caramel, even creamy frozen custard seemed to be in play. to Best Recipes Ever on CBC for more recipes, or visit. With slotted spoon, transfer to paper towels to drain. Drop batter by 1 tbsp (15 mL) into oil, 6 at a time deep-fry, turning once, until golden and puffed, 3 to 4 minutes. In deep fryer, wok or deep saucepan, heat 2 inches (5 cm) oil until deep-fryer thermometer reads 350F (180C). Spray mini (1 tbsp/15 mL) ice-cream scoop or 1 tbsp (15 mL) measure with nonstick spray or grease. Stir in flour mixture to make soft, sticky dough. In large bowl, beat eggs with sugar until pale gradually beat in cream mixture. In small bowl, whisk 10% and whipping creams and vanilla. In bowl, whisk flour, baking powder, salt and nutmeg. Bite-Size Cake Doughnuts – 3 cups (750 mL) all-purpose flour – 1 tbsp (15 mL) baking powder – ¾ tsp (4 mL) salt – ½ tsp (2 mL) grated nutmeg – ½ cup (125 mL) 10% cream – ½ cup (125 mL) whipping cream – 1 tsp (5 mL) vanilla – 3 eggs – 1 cup (250 mL) granulated sugar – 4 cups (1 L) canola, or safflower or vegetable oil, for deep-frying, enough to submerge food Topping: – 1 cup (250 mL) icing sugar 1. Finish them with a dusting of icing sugar, or for variety, roll them in cinnamon sugar or dip them in chocolate. These irresistible Bite-Size Cake Doughnuts are perfect for an afternoon coffee break. This week, indulge in an old-fashioned sweet treat.