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How to make Raspberry and cream whoopie pies

Yield = 25
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 125g butter, softened
  • 1 cup (215g) caster sugar
  • 1 egg
  • 2 cups (300g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup (125ml) buttermilk
  • 2-3 drops pink liquid food colouring
  • 1/2 cup (160g) raspberry jam
  • 300ml ctn double cream
  • 150g punnet fresh raspberries

Method

  • Step 1 Preheat oven to 180C. Line 4 oven trays with baking paper.
  • Step 2 Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until well combined.
  • Step 3 Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined. Add the food colouring and stir to combine.
  • Step 4 Spoon level tablespoons of mixture onto the lined trays, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.
  • Step 5 Place whoopies, base-side up, on a clean work surface. Spread the jam over half the cakes. Top with cream and raspberries. Sandwich together with remaining cakes. Sprinkle with icing sugar.