Name: Jaffa raspberry whoopie pies
Prep time: 125 min
Cook time: 20 min
Total time: 145 min
Yield: 1
Ingredients: 112.50 gm self-raising flour; 187.50 ml plain flour; 42.90 gm cocoa powder; 107.50 gm caster sugar; 113.75 gm extra light olive oil; 3 eggs; 130.00 gm buttermilk; 200g apple; 62.50 ml frozen raspberries, thawed; 1/2 x 250ml tub cream for desserts; 1 tsp finely grated orange rind; 1.50 gm icing sugar mixture

Jaffa raspberry whoopie pies

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Prep Time:
125 minutes

Cook Time:
20 minutes

Total Time:
145 minutes

Indulgent whoopie pies with half the fat for guilt-free enjoyment.

Ingredients:

112.50 gm self-raising flour
187.50 ml plain flour
42.90 gm cocoa powder
107.50 gm caster sugar
113.75 gm extra light olive oil
3 eggs
130.00 gm buttermilk
200g apple
62.50 ml frozen raspberries, thawed
1/2 x 250ml tub cream for desserts
1 tsp finely grated orange rind
1.50 gm icing sugar mixture

Instructions:

Preheat your oven to 180°C/160°C fan-forced and prepare 2 large baking trays by lining them with parchment paper.
Sift flours and cocoa into a large bowl, then add sugar and stir to combine. Place oil, eggs, and buttermilk in a medium bowl and whisk together. Combine oil mixture and apple with flour mixture, then stir until just combined. Drop 1 level tablespoon of mixture onto prepared trays, spacing them 4cm apart. Bake one tray at a time for 8 to 9 minutes or until cakes spring back when lightly pressed. Allow to cool on the tray for 5 minutes before transferring to a wire rack.
In a bowl, gently crush raspberries with a fork, then add cream and orange rind. Stir delicately to create a rippled effect.
Assemble 2 teaspoons of cream mixture between cakes to create 20 whoopie pies. Sprinkle with icing sugar before serving.

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