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 180Β°C (160Β°C fan oven, 350Β°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 β 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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