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Sugar swirl whoopies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Combine raspberry cream whoopie pie and Monte Carlo for a delicious twist on a classic treat.
Ingredients:
  • 125g unsalted butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 4.40 gm vanilla essence
  • 2 eggs
  • 225g (1 1/2 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 1.00 gm baking powder
  • 125ml (1/2 cup) buttermilk
  • Queen Royal Icing, to decorate
  • Red sugar or red sprinkles, to decorate
  • 160g (1/2 cup) raspberry jam
  • 125g butter, at room temperature
  • 80g (1/2 cup) pure icing sugar
  • 125ml (1/2 cup) milk
  • 125ml (1/2 cup) boiling water
Instructions:
  • Preheat the oven to 180C/160C fan forced and line 4 large baking trays with baking paper. Using electric beaters, cream the butter and combined sugars in a bowl until pale and creamy. Mix in the vanilla until well combined, then add the eggs one at a time, beating thoroughly after each addition.
  • Sift together the flours, bicarbonate of soda, and baking powder. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour, until just combined.
  • Spoon 1/2 tablespoonfuls of the mixture onto trays, 5cm apart. Bake whoopies in 2 batches for 12 minutes or until golden brown. Let them cool completely on the trays.
  • In a bowl, use electric beaters to whip butter and icing sugar until fluffy. Mix in milk and boiling water alternatively until well combined for the filling.
  • Follow the instructions on the icing packet. Pipe a swirl of icing on top of half of the whoopie pies, then pipe a swirl of sugar on top. Allow them to set for 5 minutes.
  • Spread the flat side of the remaining whoopie pies with a luscious combination of mock cream and jam. Gently place the iced whoopie pies on top to create a delightful sandwich.

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