STRAWBERRY WHOOPIE PIES

These little cakes are very popular in the states.  I have added some fresh strawberries to liven them up a little and they made the perfect snack for the children in the holidays.

Makes 10 pies

Ingredients

120g butter, softened

1 cup brown sugar

1 Tbsp orange or lemon zest

1 tsp pure vanilla extract

1 free range egg

2 ¼ cup flour

¾ tsp baking powder

¼ tsp baking soda

1 cup milk

Filling

250g cream cheese, softened

2 Tbsp icing sugar

6 strawberries, mashed lightly with a fork

Method

Preheat oven to 180C

In a large bowl cream the butter, sugar and lemon zest together until light and creamy.

Add the vanilla and egg and beat to combine.

Sift the dry ingredients together.

Gently beat in the flour, alternating with the milk and finishing with the flour until well combined.

Line baking trays with greaseproof.

You are wanting a small walnut size of the batter.  It is a little sticky so i found slightly dampening my hands with water it helped to easily mould them.  Allow about 4cm apart on the tray.  Bake for 15-18 minutes. They will puff up and go a light golden colour.

Remove and cool completely.

They will keep well for 2-3 days if kept in an airtight container.

To make the filling; softened the cream cheese and whip until light and no lumps. Add the icing sugar and mix well to combine.  Add the crushed strawberries and fold through.  

Pair up the whoopie pies and sandwich together with the strawberry filling.

Dust with icing sugar and enjoy!