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

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

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

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Ingredients

For the Cakes

Method

Part of