Black velvet whoopie pies

Black velvet whoopie pies

From
Bitesize Sweet
Makes
15
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
225g plain flour
60g cocoa powder
1 teaspoon bicarbonate of soda
pinch salt
160g brown sugar
125g unsalted butter, at room temperature
1 teaspoon natural vanilla extract
1 egg
250ml buttermilk
1/2 teaspoon white vinegar

Cream cheese frosting

Quantity Ingredient
375g cream cheese, at room temperature
75g unsalted butter, at room temperature
1 teaspoon natural vanilla extract
125g icing sugar, sifted

Method

  1. Preheat the oven to 175°C. Grease and flour 2 baking trays or 3 whoopie pie tins. Sift the flour, cocoa, bicarbonate of soda and salt together into a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add the vanilla extract and egg and beat for a further minute. Reduce the speed and add the flour mixture, in 3 batches, alternating with the buttermilk and beat until just combined, then beat in the vinegar, scraping down the sides of the bowl as required.
  2. Place 1½-tablespoon amounts of batter about 5 cm apart on the trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.
  3. Meanwhile, to make the frosting, place the cream cheese, butter and vanilla extract in the bowl of an electric mixer and beat on medium–high speed for 2–3 minutes or until combined and smooth. Reduce the speed, add the icing sugar and beat until combined. Cover with plastic wrap and refrigerate for 20–25 minutes or until firm.
  4. Transfer to a piping bag fitted with a 1 cm plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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