Very Berry Whoopies

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 0 Reviews

Recipe by Cook Vegetarian
Serves 18
Ready in 30 to 60 mins

Ingredients

  • 275g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 175g caster sugar
  • 75g butter, melted
  • 150g Greek-style yoghurt
  • 2 medium free-range eggs, beaten
  • 1 tsp vanilla extract

    • For the filling:[hd/]
  • 100g frozen raspberries, defrosted
  • 100g butter, at room temperature
  • 250g icing sugar

    • To decorate:[hd/]
  • 200g icing sugar, sifted
  • 6-7 tsps water
  • Raspberries, sugar sprinkles, vegetarian mini marshmallows and sugar flowers

How To Cook

  1. 1 Preheat the oven to 180°C/350°F/Gas Mark 4. Sift the flour,baking powder and bicarbonate of soda into a mixing bowl then stir in the sugar.
  2. 2 In a separate bowl mix together the melted butter, yoghurt, eggs and vanilla until smooth then beat into the dry ingredients until creamy and spoon into a large piping bag. Line three non-stick baking trays and pipe 40 x 4cm wide domed circles onto them. Leave to stand for 5 minutes.
  3. 3 Bake in batches in the oven for 10-12 minutes until golden and crisp to the touch. Leave to cool on the paper on a wire rack.
  4. 4 To make the filling, purée half the raspberries in a liquidiser or food processor then press through a sieve and discard the seeds. Beat the butter and half the icing sugar together until soft.Gradually mix in alternate spoonfuls of raspberry purée and the remaining icing sugar until smooth.Sandwich the whoopies together in pairs with a spoonful of the raspberry buttercream.
  5. 5 For the icing, sift the icing sugar into a bowl then gradually mix in enough water to make a smooth icing that can be spread. Spoon a little on top of each whoopie then spread over with a knife.Decorate with the remaining raspberries and sugar sprinkles, slices of mini marshmallow, or sugar flowers. Leave to set for 15 minutes then arrange on a serving plate.
    6. http://www.seasonalberries.co.uk
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Very Berry Whoopies
  • Recipe by Cook Vegetarian
  • Serves 18
  • Ready in 30 to 60 mins
    Ingredients
  • 275g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 175g caster sugar
  • 75g butter, melted
  • 150g Greek-style yoghurt
  • 2 medium free-range eggs, beaten
  • 1 tsp vanilla extract
  • [hd]For the filling:[hd/]
  • 100g frozen raspberries, defrosted
  • 100g butter, at room temperature
  • 250g icing sugar
  • [hd]To decorate:[hd/]
  • 200g icing sugar, sifted
  • 6-7 tsps water
  • Raspberries, sugar sprinkles, vegetarian mini marshmallows and sugar flowers
    How to Cook
  1. 1 Preheat the oven to 180°C/350°F/Gas Mark 4. Sift the flour,baking powder and bicarbonate of soda into a mixing bowl then stir in the sugar.
  2. 2 In a separate bowl mix together the melted butter, yoghurt, eggs and vanilla until smooth then beat into the dry ingredients until creamy and spoon into a large piping bag. Line three non-stick baking trays and pipe 40 x 4cm wide domed circles onto them. Leave to stand for 5 minutes.
  3. 3 Bake in batches in the oven for 10-12 minutes until golden and crisp to the touch. Leave to cool on the paper on a wire rack.
  4. 4 To make the filling, purée half the raspberries in a liquidiser or food processor then press through a sieve and discard the seeds. Beat the butter and half the icing sugar together until soft.Gradually mix in alternate spoonfuls of raspberry purée and the remaining icing sugar until smooth.Sandwich the whoopies together in pairs with a spoonful of the raspberry buttercream.
  5. 5 For the icing, sift the icing sugar into a bowl then gradually mix in enough water to make a smooth icing that can be spread. Spoon a little on top of each whoopie then spread over with a knife.Decorate with the remaining raspberries and sugar sprinkles, slices of mini marshmallow, or sugar flowers. Leave to set for 15 minutes then arrange on a serving plate.
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