Name: Cappuccino whoopie pies
Cook time: 50 min
Total time: 50 min
Ingredients: 2 tablespoon instant coffee granules; 1 tablespoon boiling water; 125 gram unsalted butter, softened; 1/2 cup (110g) caster (superfine) sugar; 1 egg; 1 1/4 cup (185g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1 tablespoon cocoa powder; 1 teaspoon bicarbonate of soda (baking soda); 2/3 cup (160ml) buttermilk; 1 tablespoon dark cocoa powder; 250 gram cream cheese, softened; 1/4 cup (40g) icing (confectioners') sugar; 2 teaspoon vanilla bean paste; 2/3 cup (160ml) thickened (heavy) cream

Ingredients

2 tablespoon instant coffee granules

1 tablespoon boiling water

125 gram unsalted butter, softened

1/2 cup (110g) caster (superfine) sugar

1 egg

1 1/4 cup (185g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1 tablespoon cocoa powder

1 teaspoon bicarbonate of soda (baking soda)

2/3 cup (160ml) buttermilk

1 tablespoon dark cocoa powder

250 gram cream cheese, softened

1/4 cup (40g) icing (confectioners') sugar

2 teaspoon vanilla bean paste

2/3 cup (160ml) thickened (heavy) cream

Method

1.Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.

2.Dissolve coffee granules in the water in a small jug.

3.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted flours, cocoa and soda, buttermilk and coffee mixture, on low speed, until mixture is smooth.

4.Drop level tablespoons of mixture about 5cm (2 inches) apart onto trays.

5.Bake pies about 10 minutes. Cool on trays.

6.Meanwhile, make vanilla cream cheese filling. Beat cream cheese, sugar and vanilla bean paste in a small bowl with an electric mixer until smooth. Beat in cream.

7.Spoon filling into a piping bag fitted with a 2cm (¾-inch) fluted tube. Pipe filling on flat side of half of cooled pies, sandwich with remaining pies.

8.Serve dusted with dark cocoa powder.

Whoopie pies are best eaten the day they are made.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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