This years baking sensation the Whoopie Pie has had a spooky make-over with fun spider web details, which the kids will go crazy for.
Makes 9
Ingredients
For the pies:
125g (4 ½ oz) butter or margarine, softened
200g (7oz) dark brown or Molasses sugar, free of lumps
1 large egg, beaten
15ml (1 tbsp) treacle
400g (14oz) plain flour
15ml (1 tbsp) ground ginger
5.25ml (1 ¼ tsp) Dr. Oetker Bicarbonate of Soda
1.25ml (½ tsp) salt
Approx. 150ml (1/4pt) low fat buttermilk
For the topping:
White Glace Icing - Icing Sugar and Water
100g (4oz) icing sugar - sieved
15ml (1 tbsp) water
Dr. Oetker Writing Icing, to decorate
For the filling:
150g (5oz) unsalted butter, softened
250g (9oz) icing sugar
2-3 drops Dr. Oetker Black Food Colouring
Method
1. Preheat oven to 180°C (160°C fan oven, 350°F, Gas 4). Line 3 large baking trays with baking parchment. First make 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 – Note: you may not require the full 150ml (1/4pt) buttermilk.
3. Using a 5cm (2in) diameter ice cream scoop, drop 6 scoops of the mixture on to each baking tray, spaced well apart to allow for 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. Make your glace icing, by mixing sieved icing sugar with water in a bowl. Beat until smooth. The icing consistency needs to be thick enough to coat the bacj of a spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Spread the Glace Icing over the peaked side of half the cold pies, smoothing the icing with the back of a knife. Pipe on a spider’s web and spider using writing icing and leave on a wire rack for a few minutes to set.
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 richly colour. Spread thickly over the flat sides of the remaining pie halves using a knife.
6. To serve, when the iced tops are set, carefully sandwich them on to the filled pie halves and enjoy!
