• Make sure your whoopies are just firm to the touch before removing from the oven or they tend to sink after a few minutes.
• Allow whoopies to cool completely before filling and decorating.
• Whoopies can be baked in any colour you like by adding some food colouring to the batter
• 115g (4oz) soft unsalted (sweet) butter
• 200g (7oz) caster (superfine) sugar
• 1 large (US extra large) egg
• 7.5ml (1½ tsp) vanilla extract
• 225ml (8 fl oz) buttermilk
• 5ml (1 tsp) bicarbonate of soda
• 2.5ml (½ tsp) baking powder
• 275g (9¾oz) plain (all-purpose) flour
1. Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.
2. Sift together the flour, baking powder and bicarbonate of soda and set aside.
3.In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk
or freestanding mixer.
4. Add the egg and vanilla and beat until well combined.
5. Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.
6. Drop 1½ tbsp or a level small ice cream scoopful of batter into each well of the tins.
7. Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in
the tins for five minutes before transferring to a wire rack to cool completely.
When cool, you can fill them with vanilla, chocolate or lemon buttercream
Chocolate buttercream filling: 200g soft unsalted butter, 320g sifted icing sugar, 80g cocoa powder, 1tsp vanilla extract, 1 tbsp milk. 1. Beat the butter with an electric whisk until light and fluffy. 2. Slowly beat in the sifted icing sugar, vanilla, cocoa powder and vanilla, adding milk as needed, until well incorporated. For vanilla buttercream, leave out the cocoa powder and add an extra 80g of icing sugar. For lemon, add 150g of lemon curd to vanilla buttercream.
This is widely available in major supermarkets and online. Sugarpaste (rolled fondant) is easy to roll and colour and is perfect as a base for many designs. A large number of whoopies begin with a circle of sugarpaste ﬁxed to the top.
Also known as ﬂower paste, this is similar to sugarpaste but hardens quicker and can be rolled out much more thinly without breaking. It dries to a hard, china-like ﬁnish and is perfect for making more delicate items such as cut-out numbers, ﬂowers and butterﬂies. Petal paste is available in white and in many different colours from specialist sugarcraft shops and online.
Royal icing is widely used for piping and sticking. It is readily available as a packet mix from many
supermarkets but can be very easily made at home. This recipe makes approximately 250g (4–5 heaped tbsp), which can then be coloured as desired
• 1 large (US extra large) egg white
• 250g (8¾oz) sifted icing (confectioners’) sugar
1Whisk the egg white in a large, clean bowl until foamy using an electric whisk.
2Gradually beat in the icing (confectioners’) sugar and continue beating until the icing is bright white and glossy (approximately two minutes). Finish beating with a wooden spoon. If needed, add drops of water sparingly to thin the icing, or a small amount of sifted icing (confectioners’) sugar to stiffen it.
3Once made, transfer to an airtight plastic container, lay some cling ﬁlm (plastic wrap) directly on top of the icing, seal and store in the fridge. It will keep for two to three weeks like this. Beat brieﬂy with a wooden spoon before use.
This bee looks cute on its own but imagine a whole swarm! Cut out the wings with a butterﬂy cutter and dry them resting over a piece of card.
This design is so easy to make with some pink sugarpaste – yourown greedy piglets can help you to make them before they gobble them up!
Freddie the Frog
Make this frog look really cheeky by drying his tongue in a curved shape before fixing it in his mouth