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Celebration whoopie pies

Celebration Whoopie Pies

Prep

45 mins

Bake

20 mins

Serves

15

Difficulty

Medium
Celebration whoopie pies

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.

made using

Icing Sugar

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Instructions
Ingredients
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Step 1

Preheat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Ingredients – 9 items

Serving

1

For the pies

Flour

Plain flour

300 g
Baking-soda

Bicarbonate soda

1 tsp
Baking-powder

Baking powder

1 tsp
Butter

Unsalted butter, softened

75 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g
Eggs

Large eggs

1
Vanilla

Vanilla extract

1
Milk

Milk

with a squeeze of lemon

175 ml
Glace-cherries

Glacé cherries, halved, rinsed, dried & finely chopped

Optional

75 g

For the filling

Egg whites

3
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

175 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tsp
Vanilla

Vanilla extract

1 tsp

For the icing

Fairtrade Cane Icing Sugar

Royal icing

200 g
Vanilla

Vanilla extract

dash
Food-colouring-gel

Food colouring gel

if wished

Sprinkles

for decoration

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Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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