• February 9 2011

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    sweettoothgirl: Nutella Whoopie Pies Ingredients: 120g/4oz butter 190g/ 6 1/2 oz caster sugar 2 eggs, lightly beaten 345g/12 oz of plain flour 5g/1 tsp of baking powder 5ml/ 1 tsp of vanilla extract 250ml/8 1/2 fl oz of buttermilk For the filling: 80g of smooth peanut butter 80g of nutella Method: Preheat the oven to 180 degrees C/ 350 degrees F/ Gas Mark 4 and line two baking sheets. Sift the flour, baking powder and salt into a bowl. In another bowl, using an electric whisk, cream the sugar and the butter until pale and fluffy. Add in the eggs gradually, mixing well to combine. Add the vanilla extract to the buttermilk and, alternating with the dry ingredients, add to the bowl, mixing until everything is combined and you are left with a thick batter. Spoon rounded teaspoons of the batter onto lined baking sheets, allowing space for them to spread while cooling. Place in the oven for approximately 15 minutes or until the tops have puffed up and spring back when lightly pressed. When they are cooled, remove the mini pie halves from the baking sheets with a metal spatula and place on a wire rack to cool. Once cooled, spread a teaspoon of the nutella on the flat side of 16 of the pie halves. Spread a teaspoon of peanut butter on the remaining 16 pie halves and sandwich together with the nutella pies. These little pies are heavy going so make sure to serve with a glass of cold milk.

    sweettoothgirl:

    Nutella Whoopie Pies

    Ingredients:

    • 120g/4oz butter
    • 190g/ 6 1/2 oz caster sugar
    • 2 eggs, lightly beaten
    • 345g/12 oz of plain flour
    • 5g/1 tsp of baking powder
    • 5ml/ 1 tsp of vanilla extract
    • 250ml/8 1/2 fl oz of buttermilk

    For the filling:

    • 80g of smooth peanut butter
    • 80g of nutella

    Method:

    1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas Mark 4 and line two baking sheets.
    2. Sift the flour, baking powder and salt into a bowl.
    3. In another bowl, using an electric whisk, cream the sugar and the butter until pale and fluffy. Add in the eggs gradually, mixing well to combine.
    4. Add the vanilla extract to the buttermilk and, alternating with the dry ingredients, add to the bowl, mixing until everything is combined and you are left with a thick batter.
    5. Spoon rounded teaspoons of the batter onto lined baking sheets, allowing space for them to spread while cooling. Place in the oven for approximately 15 minutes or until the tops have puffed up and spring back when lightly pressed.
    6. When they are cooled, remove the mini pie halves from the baking sheets with a metal spatula and place on a wire rack to cool.
    7. Once cooled, spread a teaspoon of the nutella on the flat side of 16 of the pie halves.
    8. Spread a teaspoon of peanut butter on the remaining 16 pie halves and sandwich together with the nutella pies.
    9. These little pies are heavy going so make sure to serve with a glass of cold milk.

    Feb 9, 2011 @ 11:13 pm