Lucky Bug Whoopie Pies

Name: Lucky Bug Whoopie Pies
Yield: Makes 16 small whoopie pies
Ingredients: 75 g/3 oz/6 tbsp butter; 1 egg, lightly beaten; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 130 g/4½ oz/¾ cup soft light brown sugar; 5 ml/1 tsp vanilla extract; 120 ml/4 fl oz/½ cup milk; 50 g/2 oz plain (semisweet) chocolate; 2.5 ml/½ tsp baking powder; 25 g/1 oz/¼ cup unsweetened cocoa powder; 225 g/8 oz/2 cups icing (confectioners’) sugar, sifted; 115 g/4 oz/½ cup butter, softened; 50 g/2 oz ready-to-roll fondant icing, black; 5-10 ml/1-2 tsp milk (optional); 25 g/1 oz ready-to-roll fondant icing, white; 175 g/6 oz/1½ cups icing (confectioners’) sugar, sifted; gel or paste food colouring, red; 30-40 ml/2-2½ tbsp water; writing icing, black; 32-48 flat chocolate discs

Preparation info

Makes
16
small whoopie pies

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

It must be the red jackets and cheerful spots that make ladybirds (ladybugs) so popular — unlike most other insects. We have used chocolate buttons for the spots on these whoopies filled with chocolate buttercream, but candy-coated chocolates or chocolate chips would work as well.

Ingredients

For the Cakes

75 g/3 oz/6 tbsp butter
130

Birthday
Cookies
Microwave

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