Strawberry-filled whoopie pies

This delicious berry-flavoured treat is a great teatime treat.
 
recipe, treat, dessert,strawberries

Recipe from: 12 December 2015
Preparation time: 15 min
Cooking time: 7 min
 
 

Ingredients

 
  • 225
    g
    butter
  • 250
    g
    caster sugar
  • 2
    eggs
  • 300
    g
    self-raising flour
  • 1
    tsp
    baking powder
  • 1
    tsp
    bicarbonate of soda
  • 2
    Tbs
    cocoa
  • a pinch of salt
  • 1
    cup
    buttermilk
  • 2
    tsp
    apple cider vinegar
  • 1
    Tbs
    red food colouring
  • FILLING:
  • 100
    g
    cream cheese, softened
  • 50
    g
    icing sugar, sifted
  • 1/2
    tsp
    vanilla essence
  • 1/2
    cup
    double cream
  • 125
    g
    strawberries, hulled and finely chopped
Servings: Change Serving
 
 

Method

 
Preheat oven to 180ºC.

Line a large baking tray or 2 smaller ones with baking paper. Place the sugar and butter in a large bowl and beat until pale. Add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking powder, bicarb, cocoa and salt and, in a separate bowl, whisk together the buttermilk and cider vinegar. Add half the dry ingredients and half the buttermilk liquid to the egg mixture, stir to combine then stir in the remaining dry ingredients and buttermilk.

Spoon the mixture into a large piping bag with a round nozzle and pipe 24 rounds onto the baking tray. Place in oven and bake for 7 minutes.

Remove, allow rounds to cool completely on a wire rack.

For Filling:

Place the cream cheese in a bowl, add icing sugar, vanilla and double cream, beat to combine, stir through chopped strawberries.

To assemble:

Spread strawberry filling onto one side of round, top with a second round and sandwich together; repeat with remaining rounds.

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Read more on: recipe  |  strawberries  |  dessert  |  treat
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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