For an extra special treat make these delicious Whoopie Pies
Posted: 21 September 2011
I had to include this family favourite. It’s very important that we all feel we can indulge (in moderation) once in a while. I cut these in half for my children and we all share them.
Makes 16 pies
For the cakes
150g (5oz) plain flour
150g (5oz) wholewheat pastry flour
60g (2oz) unsweetened cocoa powder
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
120ml (4fl oz) light olive oil
250g (9oz) brown sugar
2 egg whites
60g (2oz) spinach purée
2 tsp pure vanilla extract
120ml (4fl oz) low-fat (1%) buttermilk
Non-stick cooking spray
For the filling
120g (4oz) unsalted butter, softened
150g (5oz) icing sugar
280g (10oz) marshmallow creme
1 tsp pure vanilla extract
Preheat the oven to 180˚C/350°F/Gas Mark 4. Whisk together the flours, cocoa, bicarbonate of soda, baking powder, and salt in a bowl. In a large bowl, beat the oil and brown sugar with a mixer at medium-high speed until well combined. Add the egg whites and mix on low until blended. Blend in the spinach purée and vanilla. Alternately, add in the flour mixture and the buttermilk, beginning and ending with flour, mixing until smooth and just combined. Coat 2 large baking sheets with cooking spray. Place spoonfuls of batter about 5cm (2in) apart onto them. Bake until the cakes are cooked through and spring back to the touch (about 8–10 minutes). Transfer to a rack to cool.
To make the filling, use an electric mixer on medium speed to beat together all the ingredients until it is smooth (about 3 minutes). Spread a rounded tablespoonful of filling on each of the flat sides of half of the cakes and then top with the remaining cakes to serve.
Double Delicious! by Jessica Seinfeld is published by HarperCollins, £18.99.
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