Prep
45 minsBake
20 minsServes
15Difficulty
Medium About
For any celebration party, make some trendy whoopee pies which the children will love to help ice in different colours and decorate with fun sprinkles. If you prefer an alternative filling make up some buttercream to sandwich the cakes together.
Preheat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking paper.
Sift the flour, bicarbonate of soda and baking powder into a bowl. In another bowl beat the butter and Tate & Lyle Golden Caster sugar together then beat in the egg and vanilla extract.
Fold half of the flour into the mixture followed by half of the milk, repeat until all the ingredients are combined, adding the cherries if wished.
TOP TIP
If you prefer chocolate whoopee pies, substitute 60g of the flour with cocoa powder. Traditional recipes use buttermilk in the cake batter which gives them a good lift, as this is not always easy to find, milk with a squeeze of lemon juice is a good substitute.
Drop rounded dessert spoonful onto the trays 3-4 cm apart and bake for 10 minutes or until evenly golden on top. You will need to make two batches. Remove from the oven and cool a few minutes before transferring to a rack to cool.
For the filling, put all the ingredients into a large bowl and set over a pan of simmering water. Using an electric whisk, whisk for 10 minutes. The ingredients will double in volume.
Remove from the heat and continue to whisk until the mixture is very white and looks like thick meringue. Sandwich the whoopie pies together with the filling.
For the icing, mix the Tate & Lyle Royal Icing sugar with 2-3 tablespoons cold water and vanilla extract. If preferred add a little food colouring. Spread a little on each whoopee pie and decorate with sprinkles.
TOP TIP
A good choice of cake decorations can be found on www.thecakedecoratingcompany.co.uk
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
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