Raspberry and Cream Whoopies

Ingredients

• 125g butter, softened
• 1 cup (215g) caster sugar
• 1 egg
• 2 cups (300g) plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 2-3 drops pink liquid food colouring
• 1/2 cup (160g) raspberry jam
• 300ml ctn double cream
• 150g punnet fresh raspberries

Method

1. Preheat oven to 180°C. Line 4 oven trays with baking paper.
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.
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.
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.
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.