- Serves: 9
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
For the pies
- 125 g butter, or margarine, softened
- 200 g dark brown sugar, or Molasses sugar
- 1 large egg, beaten
- 1 tbsp treacle
- 400 g plain flour
- 1 tbsp ground ginger
- 1 1/4 tsp bicarbonate of soda, such as Dr Oetker
- 1/2 tsp salt
- 150 ml low fat buttermilk
For the topping
- 2 sachets white fairy cake icing, such as Dr Oetker
- writing icing, to decorate, such as Dr Oetker
For the filling
- 150 g unsalted butter, softened
- 250 g icing sugar
- few drops black food colouring, such as Dr Oetker
1. Preheat oven to 180C/160C fan/gas 4. Line 3 large baking trays with baking parchment.
2. For the pies: in a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and treacle.
2. Sift the flour, ginger, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture to the creamed mixture, stirring well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture. You may not need to use all of the buttermilk.
3. Using a 5cm diameter ice cream scoop, drop 6 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
4. For the topping: spread the fairy icing over the peaked side of half of the cold pies, smoothing the icing with the back of a knife. Pipe on a spiders web and spider using writing icing and allow to set on a wire rack for a few minutes.
5. For the filling: put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of black colouring to colour. Spread thickly over the flat sides of the remaining pie halves using a knife.
6. When the iced tops are set, carefully sandwich them on to the filled pie halves to finish your whoopie pies.
Recipe provided by Dr Oetker
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