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
Ingredients – 9 items
1
For the pies
Plain flour
Bicarbonate soda
Baking powder
Unsalted butter, softened
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large eggs
Vanilla extract
Milk
with a squeeze of lemon
Glacé cherries, halved, rinsed, dried & finely chopped
Optional
For the filling
Egg whites
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup
Vanilla extract
For the icing
Royal icing
Vanilla extract
Food colouring gel
if wished
Sprinkles
for decoration
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Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
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250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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