I was sent this recipe by a reader of my blog, who’s mother in law, Mrs Linda Daunt has lived all her life in Maine, New England and is a fantastic cook. She bakes these pies for special occasions, Christmas, Easter, Thanksgiving, birthdays, weddings, funerals and occasionally by special request when one of her daughters feels nostalgic for their childhood. Mrs. Daunt’s special touch is to add buttermilk instead of regular milk, to give the pies a richer taste.

Makes 16 whoopie pies
120g butter
190g sugar
2 eggs
270g of flour
5 tablespoons of good quality cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla extract
250ml of buttermilk

Filling:
250g icing sugar
170g butter
2 egg whites
1 teaspoon of vanilla extract
A pinch of salt

Preheat the oven to 180°C/Gas Mark 4 and line two baking sheets.

Combine the flour, cocoa powder, baking powder and salt in a bowl.

In another bowl, using an electric whisk, cream the sugar and the butter until pale and fluffy. Add in the egg, mixing again to combine.

Slowly add the buttermilk and vanilla extract and dry ingredients to the bowl, in batches, 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 cooking.  Place in the oven for approximately 15 minutes or until the tops have puffed up and spring back when lightly pressed.

While the mini pies halves are baking, prepare the filling by beating together all the ingredients until you are left with a nice smooth mix.

When they are cooked, remove the mini pie halves from the baking sheets with a metal spatula and place on wire rack to cool.

When the mini pies halves have cooled, spread a rounded teaspoon of the creamy filling on the flat side and sandwich together with another.

Et voila, whoopie pies!