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Whoopie Pies

Lemon and Poppy Seed Whoopie Pies with Raspberry Cream

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This fun teatime treat is part cookie, part cake and it is delicious!

  • Makes : 12 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 12 mins
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For the Whoopie Pies

2 ⅓ C (580 ml / 292 g) cake flour
1 C (250 ml / 225 g) castor sugar
1 Tbsp (15 ml) poppy seeds
1 tsp (5 ml) baking powder
pinch salt
¾ C (180 ml) buttermilk
⅓ C (80 ml) delicate-style local olive oil
1 large egg
1 Tbsp (15 ml)  lemon zest
1 tsp (5 ml) vanilla essence

Raspberry Cream

¾ C (180 ml) cream
4 tsp (20 ml) castor sugar
1 tsp (5 ml) vanilla essence
½ C (125 ml / 70 g) raspberries

Preheat the oven to 170 °C and line 2 baking trays with baking paper.

Whoopie Pies

In a bowl, combine the cake flour, castor sugar, poppy seeds, baking powder and salt. Combine the buttermilk, olive oil, egg, lemon zest and vanilla in another mixing bowl and whisk until smooth. Combine the wet mixture with the dry ingredients and whisk until smooth.

Spoon tablespoonful-amounts of the batter onto the lined trays leaving about 5 cm of space between the 24 mounds to allow for spreading.

Bake for 10-12 minutes until golden. A toothpick should come out clean when inserted. Transfer the cakes to a cooling rack and leave to cool.

Raspberry Cream

Whisk the cream, castor sugar and vanilla essence until stiff peaks form. Lightly crush the raspberries and fold into the cream. Spread some raspberry cream onto the flat sides of 12 of the whoopie cakes and top with the remaining cakes.

TIP: A medium-sized ice cream scoop with a lever is perfect for scooping out mounds of the batter.

TIP: The cream can also be piped onto the cakes with a piping bag that is fitted with a large round nozzle.