CUPID VANILLA WHOOPIE PIES
Makes nine large pies
INGREDIENTS
100g butter, softened
185g caster sugar
1 medium egg
350g plain flour
1tsp bicarbonate of soda
1½tsp baking powder
100ml milk
1tsp vanilla extract
For the buttercream icing
50g butter, softened
200g icing sugar
For the glacé icing
200g icing sugar, plus extra for dusting
100g ready-rolled icing
METHOD
1. Preheat oven to 180°C.
2. Line a baking tray with non-stick baking paper.
3. Place the butter and sugar in a bowl and beat until light and fluffy.
Beat in the egg until smooth, then stir in the flour,
bicarbonate of soda, baking powder and a pinch of salt.
4. Add the milk and vanilla. Stir to combine.
5. Using an ice cream scoop or a dessert spoon, place 18 spoonfuls
on the tray, well-spaced apart, and bake for 15 minutes until golden
brown and just firm to the touch.
6. Leave on the tray for 5 minutes before removing to cool.
7. To make the buttercream, place the butter in a bowl with
½tsp of boiling water. Add the icing sugar and beat until smooth.
Use to sandwich the whoopie halves together.
8. To make the glacé icing, mix the icing sugar with ½tsp water to make
a very thick, pourable icing. Drizzle over the whoopies.
9. Dust a work surface with icing sugar and roll out the ready-rolled
icing thinly. Cut out heart shapes with a cutter to decorate
the whoopies with.