For the recipe Vanilla Whoopie Bites
|65 g||Margarine (2 ½ oz) softened|
|100 g||Caster Sugar (3 ½ oz)|
|7.5 g||Dr. Oetker Baking Powder (2 ½ tsp)|
|75 ml||Whole Milk (3 fl.oz)|
|200 g||Plain Flour (7 oz)|
|200 g||Icing Sugar (7 oz)|
|65 g||Unsalted butter (softened)|
|Dr. Oetker Sugar Strands|
Preheat oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line 2 large baking trays with baking parchment. In a mixing bowl, cream the margarine and sugar together until pale and creamy then beat in the egg yolk and 1/2 tsp Vanilla Extract.
Gradually sieve in the flour and Baking Powder, and add the milk, stirring well after each addition, to make a smooth, thick cake mixture. Spoon mixture into a large piping bag fitted with a 1cm (1/2inch) plain nozzle.
Pipe small mounds on the baking trays – you should be able to make 24. Bake in the oven for 10-12 minutes until risen, lightly golden and firm to the touch. Cool for 10 minutes then transfer to a wire rack to cool completely.
For the icing, sift half the icing sugar into a mixing bowl and gradually mix in 10-15ml (2-3 tsp) water to make a smooth, spreadable icing. Spread icing generously over the peaked side of 12 of the whoopie halves and then sprinkle the icing with sugar strands. Leave for a few minutes to set.
For the whoopie pie filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add the Vanilla Extract. Spread the icing generously over the flat sides of the remaining pie halves. Sandwich the peaked and flat whoopie halves together to serve.
|Per Serving||Per 100 g / ml|
|Fat||9.13 g||14.96 g|
|Carbohydrate||38.00 g||62.29 g|
|Protein||2.13 g||3.49 g|