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Raspberry and cream whoopie pies
Raspberry and cream whoopie pies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in the trendy raspberry and cream whoopie pies, a beloved American dessert delight.
Ingredients:
  • 125g butter, softened
  • 215g caster sugar
  • 1 egg
  • 300g plain flour
  • 2.50 gm bicarbonate of soda
  • 125ml buttermilk
  • 2-3 drops pink liquid food colouring
  • 160g jam
  • 300ml ctn double cream
  • 150g punnet fresh raspberries
Instructions:
  • Preheat the oven to 180C and prepare 4 trays with baking paper.
  • In a medium bowl, use an electric mixer to whip together the butter and sugar until light and fluffy. Then, add the egg and continue beating until fully combined.
  • Alternate adding the flour, bicarbonate of soda, and buttermilk while stirring until just combined. Mix in the food coloring until fully incorporated.
  • Drop generous spoonfuls of the mixture onto the baking sheets, spacing them 5cm apart to allow for spreading. Bake two trays at a time, swapping them halfway through, for 8-10 minutes until they are puffed up and golden. Let them sit for 5 minutes to cool slightly before transferring them to a wire rack to cool completely. Repeat with the remaining trays.
  • On a clean work surface, position the whoopies with the base side facing up. Spread jam on half of them, then add cream and raspberries on top. Close the whoopies with the remaining cakes and dust with icing sugar.

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