Cornish whoopie pies
mini-whoopies!
We like them little so have opted for mini-whoopies
10 ingredients
Prep 10 mins
Cooking 15 mins
Serves 20-30 halves so that’s 10-15 filled whoopies people
3 comments
Ingredients
- 100g butter, softened
- 185g unrefined light muscovado sugar
- 1 egg
- 35g cocoa
- 300g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 100-125ml milk
Method
- Preheat fan oven to 180°C / Fan oven 160°C /300°F, Gas Mark 3. Lightly grease baking sheets.
- In a large bowl, cream together the butter, sugar, and egg. In another bowl, sieve and combine cocoa, flour, bicarbonate of soda, baking powder, and salt.
- In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the butter mix, alternating with the milk mixture; beating until smooth.
- Drop batter using two spoons (to make 20-30 halves or 10-15 Whoopies when filled with cream) onto the prepared baking sheets. With the back of a spoon spread batter into 5cm / 2-inch circles, leaving approximately 4cm / 2 inches between each cake. Bake for 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
- When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of Rodda’s Cornish Clotted Cream. Top with another cake, pressing down gently to distribute the filling evenly. Repeat to make 10-15 whoopies.
- Decorate in your own individual style.
Comments (3)
Just made these- they went down in seconds! The whole family loved them! They were amazing!!
Thank you for your comments. We’re delighted that our cream makes you a little less homesick. Unfortunately our milk is not being exported outside of Devon and Cornwall just yet… but who knows?
Propperjob!!It makes being away from Cornwall a little more bareable. Will Rodda’s Milk be exported up to Kent? I get the clotted cream from our local Waitrose in Tenterden.