For the recipe Halloween Orange Whoopie Pies
|125 g||Butter (4 1/2oz)|
|200 g||Caster Sugar (7oz)|
|400 g||Plain Flour (12oz)|
|2||Dr. Oetker Fine Dark Cocoa Powder 2 sachets / 50g|
|1||Dr. Oetker Bicarbonate of Soda Sachet x 1|
|1||Medium Egg Beaten|
|150 g||Icing Sugar (5oz)|
|15 ml||Water (1tbsp)|
|Dr. Oetker Orange Extra Strong Food Colour Gel|
Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 3 large baking trays with baking paper. 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.
Sift the flour, cocoa and Bicarbonate of Soda into another bowl. Gradually add spoonfuls of the dry ingredients 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 250ml (9fl.oz) buttermilk.
Using a teaspoon, drop walnut sized scoops of the mixture on to the baking trays, spaced well apart to allow for room for spreading. Bake in the oven for 10-12 minutes until risen and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
For the topping, mix sieved icing sugar with water in a bowl and beat until smooth. The icing consistency needs to be thick enough to coat the back 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. Colour the icing with a few drops of Neon Orange Gel Food Colour.
Spread the icing over the peaked side of half the cold pies. Sprinkle with Chocolate Stars, Moons & Hearts and leave to set.
For the filling, place 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. Stir in a few drops of Neon Orange Gel Food Colour and spread thickly over the flat sides of the remaining pie halves using a knife.
To serve, when the iced pie tops have set, carefully sandwich them on to the filled pie halves.
1 serving = 62g
|Per Serving||Per 100 g / ml|