Pink Whoopie Pies
Ingredients
Ingredients
For the recipe Pink Whoopie Pies
For the Pies:
| 125 g | Unsalted butter or Margarine (4 oz) Softened |
| 200 g | Caster Sugar (7 oz) |
| 2 ml | Dr. Oetker Madagascan Vanilla Extract (2-3 drops) |
| Dr. Oetker Pink Extra Strong Food Colour Gel | |
| 450 g | Plain Flour (14 oz) |
| 1.5 g | Dr. Oetker Bicarbonate of Soda (¼ tsp) |
| 2.5 g | Salt (½ tsp) |
| about 250 ml | Buttermilk (9 fl.oz) |
| 1 | Large Egg , Beaten |
For the Topping:
| 150 g | Icing Sugar (5 oz) |
| 0.5 g | Sprinkles To decorate |
For the Filling:
| 150 g | Unsalted Butter (5 oz) Softened |
| 250 g | Icing Sugar (9 oz) |
| 2 ml | Dr. Oetker Madagascan Vanilla Extract (2-3 drops) |
preparation
Preparation
Pink Whoopie Pies
Step 1: Preheat oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then add the Pink Gel Food Colour (until desired colour is achieved), beaten egg and Vanilla Extract.
Step 2: Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.
Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Baking 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.
Step 4: For the topping, sift the icing sugar into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with decorations of your choice and leave to set.
Step 5: For the filling, put the butter into 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 the Vanilla Extract to flavour. Either spoon the filling into a piping bag fitted with a plain 1/2cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.
Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!
1 serving = 207g
Nutritional Information for the recipe Pink Whoopie Pies
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
3408
kJ
814 kcal |
1599
kJ
382 kcal |
| Fat | 30.28 g | 14.22 g |
| Carbohydrate | 124.98 g | 58.68 g |
| Protein | 8.87 g | 4.16 g |
preparation
Preparation
Pink Whoopie Pies
Step 1: Preheat oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then add the Pink Gel Food Colour (until desired colour is achieved), beaten egg and Vanilla Extract.
Step 2: Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.
Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Baking 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.
Step 4: For the topping, sift the icing sugar into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with decorations of your choice and leave to set.
Step 5: For the filling, put the butter into 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 the Vanilla Extract to flavour. Either spoon the filling into a piping bag fitted with a plain 1/2cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.
Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!
1 serving = 207g
Nutritional Information for the recipe Pink Whoopie Pies
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
3408
kJ
814 kcal |
1599
kJ
382 kcal |
| Fat | 30.28 g | 14.22 g |
| Carbohydrate | 124.98 g | 58.68 g |
| Protein | 8.87 g | 4.16 g |