| 1/2 cup |
SCS Unsalted Butter (softened) |
| 200g |
Sunshine Plain Flour |
| 70g |
Unsweetened Cocoa Powder |
| 1 tsp |
Baking Powder |
| 1/2 tsp |
Baking Soda |
| 1/2 tsp |
Salt |
| 1/2 cup |
Packed SIS Soft Brown Sugar |
| 1/2 cup |
Packed SIS Fine Grain White Sugar |
| 1 |
Egg |
| 1 tsp |
Vanilla Extract |
| 1/4 cup |
Buttermilk |
| 1/2 cup |
Coffee (cooled) |
| Peanut Butter Cream |
| 1/4 cup |
SCS Unsalted Butter |
| 300g |
Peanut Butter |
| 1/4 cup |
SIS Icing Sugar |
|
|
| 1. |
Preheat oven to 175°C. |
| 2. |
Sift and whisk together flour, cocoa, baking powder, baking soda and salt. |
| 3. |
With an electric whisk, cream butter and both sugars in a large mixing bowl until light and fluffy. |
| 4. |
Beat in the egg and vanilla extract until combined. |
| 5. |
In a smaller bowl, mix the coffee and buttermilk together until combined. |
| 6. |
Add half of the flour mixture and half of the buttermilk mixture to the egg batter. Beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. |
| 7. |
Drop tablespoons of the batter onto a lined baking sheet, and bake for about 10 minutes each or until whoopie pies spring back when pressed gently. |
| 8. |
Let them cool completely before piping / spreading the Peanut Butter Cream on the flat side; sandwich two pieces to complete your whoopie pies. |
| 9. |
Make the Peanut Butter Cream – With an electric mixer, whisk all the ingredients in a clean mixing bowl until combined. |
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