Prep
40 minsBake
10-12 minsServes
Difficulty
Easy About
Made popular in the 1920s, whoopie pies hold timeless appeal. Fruity, 'white' chocolatey and delicious; give in to your sweet tooth desires and indulge in these heavenly pies. Well, it is Christmas, after all.
Preheat oven to 180°C (160°C fan oven, 350°F, gas mark 4). Line a large baking tray with baking parchment.
To make the whoopie pies whisk the egg and beat in the sugar, a third at a time.
Melt the butter and mix with sour cream, milk, vanilla and orange essence. Then add to the egg and sugar.
Add the flour and bicarbonate of soda and beat until smooth, then gently add the cranberries.
Pipe large walnut-sized balls onto the baking tray and bake for 13-14 mins, then cool on a rack.
Melt the marshmallow and milk in a saucepan over a low heat, stirring until smooth, then add the melted white chocolate cool.
In a separate bowl, beat the butter until creamy and soft, then gradually beat in the marshmallow mixture until smooth.
Sandwich 2 whoopie cakes together with the marshmallow cream.
Top with melted white chocolate and sprinkle the curl and edible glitter.
Ingredients – 10 items
1
For the cake
Butter
Unsalted
Large eggs
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Sour cream
Milk
Vanilla extract
Bicarbonate soda
Plain flour
Cranberries
Sundried
Orange juice
For the marshmallow cream
Mini marshmallows
Milk
Butter
Very soft, unsalted
White chocolate
Melted
Vanilla extract
For the topping
White chocolate
White chocolate
Cut into curls
Edible glitter or tiny stars to decorate
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
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
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
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