I love the idea of whoopie pies; easier to make than a macaroon and easier to eat than a cupcake.
- 150 g (5 ¼ oz / 1 cup) plain (all-purpose) flour
- 60 g (2 ¼ oz / ½ cup) cocoa powder
- ½ tsp bicarbonate of soda (baking soda)
- 145 g (5 ¼ oz / 2/3 cup) caster (superfine) sugar
- 90 g (3 ¼ oz) unsalted butter, at room temperature
- ½ tsp natural vanilla extract
- 1 tsp mint extract
- 1 egg
- 250 ml (9 fl oz / 1 cup) milk
- 120 g (4 ½ oz) crushed peppermint candies, for decoration
- 3 egg whites
- 165 g (5 ¾ oz / ¾ cup) caster (superfine) sugar
- ¼ tsp cream of tartar
- 2 tsp peppermint schnapps
- Preheat oven to 175°C (340°F/Gas 3-4). Grease and flour 2 baking trays or 3 whoopee pie tins. Sift the flour, cocoa and bicarbonate of soda together into a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat on medium speed for 1-2 minutes or until light and creamy. Add the vanilla and mint extracts and egg and beat for a further minute. Reduce the speed and add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required.
- Place 1 ½ tablespoon amounts of batter about 5 cm (2 inches) apart on the trays and bake for 8-10 minutes or until cooked through. Cool for 5 minutes on the trays, then transfer to wire racks to cool completely.
- Meanwhile, to make the frosting, place the egg white, sugar and cream of tartar in the top of a double boiler over medium heat and whisk for 3 minutes or until warm and the sugar has dissolved. Remove from the heat, add the schnapps and, using electric beaters, beat for 6-7 minutes or until glossy and stiff peaks form.
- Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies and roll the sides of the pies in the crushed peppermint candies to coat.