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Easter Whoopie Pies
Veg
CD CBF N. American 40mins
Makes 6 x 7cm/3-inch whoopie pies
Cold
Vegetarian Fruit Baked Fayre Teatime
Cakes Cookies North America USA
Ingredients
50g/2oz Butter, softened
50g/2oz Castor Sugar
1 Egg
The finely grated Zest and juice of ½ a Lemon
100g/4oz Self Raising Flour
A pinch of Salt
For the Lemon Cream Cheese Filling
50g/2oz Butter, softened
125g/5oz Cream Cheese, at room temperature
100g/4oz Icing (confectioners) Sugar
The finely grated Zest of ½ a Lemon
For the Icing
1 tbsp Lemon Juice
1 tbsp Water
100g/4oz Icing Sugar (confectioners)
A few drops of Yellow Food Colouring
Hundreds & Thousands or other decorations (Optional)
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 2 large
baking sheets.
2. Place all the cake ingredients in a large mixing bowl and beat until well blended.
3. Drop spoonfuls of the mixture onto the prepared baking sheets to make
16 cakes making sure you space them about 5cm/2-inch apart on all sides, then
using the back of a spoon, spread each into circles no larger than 7cm/3-inch circles.
4. Bake for 12-15 minutes until they are firm to the touch. Remove from oven,
transfer to a wire rack and allow to cool completely.
5. For the filling, place the butter, cream cheese and lemon zest in a mixing
bowl and beat together until well mixed.
6. Add the icing sugar and beat until smooth. If the mixture seems too soft, add
a little more icing sugar or chill to firm it up.
7. Assemble the whoopie pies by spreading the flat side of a cold cake with a
generous amount of filling. Place another cake, flat side down, on top of the filling
then press together lightly.
9. To make the icing, mix together the lemon juice, water and a few drops of
yellow food colouring in a medium
sized mixing bowl, then add the icing sugar and mix until well blended and
smooth and liquid enough to thickly coat the
back of a spoon. Thinly ice the tops of the filled whoopie pies then
sprinkle with hundreds and thousands if using.
