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| THE LIGHTHOUSE |
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you are here: Recipes | Blueberry whoopie pies |
Blueberry whoopie pies
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Blueberry whoopie pies
Recipe by Zola Nene, sourced from expressoshow.com
Made from two small sponge cakes filled with fluffy icing, whoopie pies have been a lunch-box staple for generations.
Makes 12
For the cake:
1½ cups cake flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
¾ cups castor sugar
1/3 cup vegetable oil
1/3 cup buttermilk
1 large egg
1 cup blueberries
For the filling:
250g cream cheese at room temperature
¼ cup icing sugar
1 cup blueberry jam
Preheat oven to 190C then line two baking trays with baking paper and grease well.
In a bowl, combine flour, baking powder, bicarb and castor sugar.
Whisk together oil, buttermilk and egg then add to the dry ingredients and mix until just combined.
Fold in the blueberries.
Place tablespoon fuls of batter onto the baking sheet, making sure to leave space in between for spreading – you should have 24 in total.
Bake until each sponge springs back when touched, about 20 minutes.
Remove from the oven and leave to cool.
Whip together cream cheese and icing sugar.
Place a dollop of jam and sweet cream cheese onto a sponge half, then sandwich with another sponge to form the whoopie pies. |
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| WEDDING INSPIRATION |
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