Mint butter cream
1.Preheat oven to 200°C (180°C fan forced). Grease and line oven trays with baking paper.
2.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, in two batches, on low speed, until mixture is smooth.
3.Drop level tablespoons of mixture onto trays, about 4cm (1½ inches) apart.
4.Bake pies about 8 minutes. Cool on trays.
5.Meanwhile, make mint butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar, then milk and extract, tint green.
6.Chocolate ganache. Bring cream to the boil in small saucepan. Remove from heat, add chocolate, stir until smooth.
7.Sandwich whoopie pies with butter cream and ganache.
When you drop the whoopie pie mixture onto trays ensure that the mixture is in round shape. The shape that the mixture is dropped onto the trays will be similar to the cooked shape.Note