Name: Whoopie pies
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 30 servings
Cuisine: Bake
Ingredients: 1 eggs large; 80 ml sunflower oil; 210 g sugar; Food colouring; 190 ml milk; 5 ml vanilla essence; 500 ml flour cake; 5 ml Baking powder; 60 g cream cheese room tenperature; 20 ml butter soft; 60 g icing sugar sifted

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Ingredients (11)

1	eggs — large
80 ml	sunflower oil
210 g	sugar
	Food colouring
190 ml	milk
5 ml	vanilla — essence
500 ml	flour — cake
5 ml	Baking powder

FILLING:

60 g	cream cheese — room tenperature
20 ml	butter — soft
60 g	icing sugar — sifted

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Method:

Oven temperature: 180°C

Beat the egg and oil together until pale. Beat in the sugar gradually. Add the food colouring of your choice, milk and vanilla essence.
In a separate bowl, sift the flour, baking powder and 1ml salt together. Gradually fold the flour mixture into the egg mixture.
Line a baking tray with baking paper. Spoon small circles of the mixture onto the baking paper, leaving space between each one.
Bake in a preheated oven for 5-7 minutes or until firm and the top of the cookie springs back when you touch it. Remove the whoopie pies from the baking tray and cool completely on wire racks.
For the filling, beat the cream cheese and butter together until smooth. Stir in the icing sugar, half a cup at a time, until smooth and creamy. Don’t over stir as it will become runny.
Sandwich the whoopie pies together with the filling. Cover and refrigerate until ready to serve.

Text and image source: Ideas magazine

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