Easter Whoopie Cakes
100g (3½ oz) soft butter
175g (6 oz) light brown sugar
1 free range egg
30g (1 oz) cocoa
275g (9¾ oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
200ml (9 fl oz) low fat crème fraîche
1 tbsp milk
Serves 14-15 Cakes
1. Cream the butter and sugar together, beat in the egg. In another bowl combine the cocoa, flour, baking powder, bicarbonate of soda and salt.
2. Stir the vanilla extract into the crème fraîche and milk.
3. Add the dry ingredients to the creamed mixture, alternating with the liquid, beating until smooth.
4. Place the mixture into a piping bag fitted with a plain nozzle and pipe circles 4-5cm (1½-2 inches) in diameter onto Bake-O-Glide, placed on a baking sheet or cold plain shelf, 5cm (2 inches) apart.
3 and 5-oven AGA
Place the cold plain shelf in the centre of the Baking Oven for 15 minutes. Cool then sandwich together with the buttercream and decorate.
Bake at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for about 15 minutes.