Whoopie pies

Prep: 20 mins

Cook: 10 mins

These sandwiched Whoopie pies are lovely to serve after dinner with a cup of coffee or, for the kids, a glass of milk

300g self-raising flour
50g cocoa - sieved
2 tsp bicarbonate of soda
175g light brown sugar
1 egg – beaten
75ml vegetable oil (such as rapeseed or sunflower oil)
75ml boiling water
150ml buttermilk
To make frosting
400g unsalted butter (at room temperature)
450g icing sugar
50g cocoa
2 tsp of vanilla extract or seeds from a vanilla pod

Heat oven to 180°C/350°F/Gas 4 and lightly grease and line 2 baking trays with greaseproof paper.

Mix the flour, bicarbonate of soda, cocoa, sugar and a pinch of salt in a large bowl.

Put the beaten egg, buttermilk and oil into a jug and mix well.

Pour into the dry ingredients with the boiling water.

Spoon 20 spoonfuls onto the 2 trays, well spaced.

Bake in the oven for 12 minutes or until firm to touch.

Remove from the trays by peeling off the greaseproof paper and allow to cool.

Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

To make the frosting:

Beat the butter on it’s own until very creamy.

Sieve the icing sugar and cocoa and beat in one scoop at a time at No.1 setting on your food mixer. Give it a quick blast to mix mid way and then turn back down to No.1 setting.

Beat well until it sounds ploppy.

Sandwich two whoppie pies together using the buttercream frosting.

Tip

You can make the frosting the day before and leave to stand in kitchen. Beat well the next day before use.

We love the taste of coffee with chocolate so you can add a drop of coffee essence or a teaspoon of Irel coffee to half of the frosting mixture for a bit of variety

Serves
10

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Chocolate

Recipe Type
Cakes & Baking, Dessert, Kids Food

Cuisine
Cafe

Special Info
Nut free, Pregnant Mums

Level of Difficulty
Easy