18
19
VANILLA WHOOPIE PIES
Makes 24
For the pies:
Ingredient
Quantity
Butter or margarine, softened
125g
Caster sugar
200g
Large egg, beaten
1
Plain flour
400g
Bicarbonate of Soda
1 ¼ tsp
Salt
½ tsp
Low fat buttermilk
Approx. 250ml
For the topping:
Ingredient
Quantity
Icing sugar
175g
A few drops of Vanilla Extract
Cake Sprinkles to decorate
For the filling:
Ingredient
Quantity
Unsalted butter, softened
150g
Icing sugar
250g
A few drops of Vanilla Extract
1. First make the pies. In a mixing bowl, cream the butter or margarine and sugar together with
an electric whisk, until pale and creamy then beat in the egg.
2. Sift the flour, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the
flour mixture, whisking in well after each addition, along with sufficient buttermilk to make a
smooth, thick cake mixture – Note: you may not require the full 250ml buttermilk.
3. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the
green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
4. Close the lid and cook for 4 minutes or until the whoopie pies are golden and spring back
when touched.
5. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until
all of the mixture is used.
6. For the topping, sift the icing sugar into a mixing bowl and add a few drops vanilla extract.
Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly
over the peaked side of half the cold pies, smoothing the icing with the back of a knife.
Sprinkle with Cake Sprinkles and leave on a wire rack for a few minutes to set.
7. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing
sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops
of vanilla extract to flavour. Either spoon the filling into a piping bag fitted with a plain 1/2cm
(5mm) nozzle and pipe over the flat sides of the remaining pie halves, or alternatively, spread
thickly using a knife.
8. When the icing has set sandwich the pies together and serve.
