Name: Summer Strawberry Whoopie Pies
Yield: Makes 16 small whoopie pies
Ingredients: 150 g/5 oz ready-to-roll fondant icing; 1 egg, lightly beaten; gel or paste food colouring, yellow, green, red, pink; 5 ml/1 tsp vanilla extract; 150 g/5 oz/1¼ cups icing (confectioners’) sugar, sifted; 130 g/4½ oz/scant ¾ cup caster (superfine) sugar; 75 g/3 oz/6 tbsp butter; 5-10 ml/1-2 tsp milk; 30-40 ml/2-2½ tbsp water or lemon juice; 225 g/8 oz/2 cups icing (confectioners’) sugar, sifted; 30 ml/2 tbsp strawberry jam, sieved (strained); 115 g/4 oz/½ cup butter, softened; 120 ml/4 fl oz/½ cup milk; 200 g/7 oz/1¾ cups self-raising (self-rising) flour; 2.5 ml/½ tsp baking powder

Preparation info

Makes
16
small whoopie pies

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Whoopie pies are like a sandwich cake for one. The pies are traditionally much bigger, but we have made a smaller, more child-friendly version. We have decorated these whoopie pies with icing and flowers but they are also delicious without the topping.

Ingredients

For the Cakes

75 g/3 oz/6 tbsp butter
130

Method

Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with baking parchment.
Cream the butter for a few minutes until soft and pale. Add the sugar, and continue to beat until the mixture is pale and fluffy. Add the vanilla extract to the