Vanilla whoopie pies
Ingredients
- 65 g (21/2 oz) baking margarine, softened
- 100 g (31/2 oz) caster sugar
- 1 egg yolk
- 1/2 tsp dr. oetker natural vanilla extract
- 200 g (7 oz) plain flour
- 2.50 tsp dr. oetker baking powder
- 75 ml (3 fl.oz) whole milk
To decorate
- 200 g (7 oz) icing sugar
- dr. oetker sugar strands
- 65 g (21/2 oz) unsalted butter, softened
- 1/2 tsp finely grated rind unwaxed orange
Method
- Preheat oven to 180°C
(160°C fan oven, 350°F/Gas 4). Line 2 large baking trays with baking
parchment. In a mixing bowl, cream the margarine and sugar together
until pale and creamy then beat in the egg yolk and 1/2 tsp of vanilla
extract.
- Gradually sieve in the
flour and baking powder, and add the milk, stirring well after each
addition, to make a smooth, thick cake mixture. Spoon the mixture into a
large piping bag fitted with a 1cm (1/2inch) plain nozzle.
- Pipe small mounds on
the baking trays - you should be able to make 24. Bake in the oven for
10-12 minutes until risen, lightly golden and firm to the touch. Cool
for 10 minutes then transfer to a wire rack to cool completely.
- For the icing, sift
half the icing sugar into a mixing bowl and gradually mix in 10-15ml
(2-3 tsp) water to make a smooth, spreadable icing. Spread thickly over
the peaked side of 12 halves and sprinkle thickly with sugar strands.
Leave for a few minutes to set.
- For the filling, put
the butter in a mixing bowl and beat until soft. Gradually sieve in the
remaining icing sugar, beating well after each addition, to make a
smooth, spreadable icing. Add vanilla extract and spread thickly over
the flat sides of the remaining pie halves. Sandwich 2 halves together
to serve.
