For the pies
• 300g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 75g unsalted butter, softened
• 200g Tate & Lyle Caster Cane Sugar
• 1 large egg
• 1 tsp vanilla extract or vanilla paste
• 175 ml milk with squeeze lemon juice
• Optional: 75g glacé cherries, chopped into small pieces
For the filling
• 3 egg whites
• 175g Tate & Lyle Caster Cane Sugar
• 2 tbsp Lyle’s Golden Syrup
• 1 tsp vanilla extract
For the icing
• 200g Tate & Lyle Fairtrade Royal Icing Cane Sugar
• Dash vanilla extract
• Colouring if wished
• Sprinkles to decorate
1. Preheat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking paper.
2. Sift the flour, bicarbonate of soda and baking powder into a bowl. In another bowl beat the butter and Tate & Lyle Caster sugar together then beat in the egg and vanilla extract.
3. Fold half of the flour into the mixture followed by half of the milk, repeat until all the ingredients are combined, adding the cherries if wished.
4. Drop rounded dessert spoonful onto the trays 3-4 cm apart and bake for 10 minutes or until evenly golden on top. You will need to make two batches. Remove from the oven and cool a few minutes before transferring to a rack to cool.
5. For the filling, put all the ingredients into a large bowl and set over a pan of simmering water. Using an electric whisk, whisk for 10 minutes. The ingredients will double in volume. 6. Remove from the heat and continue to whisk until the mixture is very white and looks like thick meringue. Sandwich the whoopie pies together with the filling.
7. For the icing, mix the Tate & Lyle Royal Icing sugar with 2-3 tablespoons cold water and vanilla extract. If preferred add a little food colouring. Spread a little on each whoopee pie and decorate with sprinkles.
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