Preparation Time: 30 mins
Cooking Time: 20 minutes
Makes: 25
Ingredients:
125g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour
1 teaspoon bicarbonate soda
½ teaspoon baking powder
2-3 drops pink food colouring
½ cup raspberry jam
300mL double cream
150g punnet fresh raspberries
Step 1: Preheat oven to 180°C. Line 4 oven trays with baking paper.
Step 2: Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until well combined.
Step 3: Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined. Add the food colouring and stir to combine.
Step 4: Spoon level tablespoons of mixture onto the lined trays, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.
Step 5: Place whoopies, base-side up, on a clean work surface. Spread the jam over half the cakes. Top with cream and raspberries. Sandwich together with remaining cakes. Sprinkle with icing sugar.
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