Make them once, and you’ll have a life-long love affair with these bite-sized beauties.
625 ml (350 g) Snowflake Cake Wheat Flour
5 ml bicarbonate of soda
2 ml salt
10 ml cocoa powder
375 ml (300 g) sugar
2 extra-large eggs
250 ml buttermilk
250 ml cooking oil
30 ml red food colouring
10 ml vanilla essence
5 ml white vinegar
For the cream cheese icing
60 g butter or margarine, softened
625 ml (325 g) icing sugar, sifted
100 g cream cheese
5 ml vanilla essence
5 ml grated lemon rind (optional)
- Sift the flour, bicarbonate of soda, salt and cocoa powder together. Add the sugar.
- Combine the eggs, buttermilk, oil, food colouring, essence and vinegar and mix well. Add the liquid mixture to the dry mixture and mix well.
- Spoon the mixture into greased patty pan pans. Bake in a preheated oven at 180°C for about 10 minutes. Leave in pans to cool for a few minutes, before turning out onto wire rack to cool completely.
- For the icing: Cream butter and icing sugar together. Add cream cheese, essence and lemon rind and beat lightly to a smooth, spreadable consistency. Don’t over-mix. Sandwich the whoopie pies together with the icing. Dust with icing sugar.