Butterscotch Whoopie Pies
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Rich butterscotch filling sandwiched between soft and fluffy cake, finished with a dollop of whipped cream.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda
- 1 gsalt
- 400 ggranulated sugar
- 200 gunsalted butter
- 2 egglarge eggs
- 120 mlbutterscotch syrup
- 100 mlheavy cream
- 60 gcocoa powder
- 120 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3
In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
Tip: Use an electric mixer for best results.
- 4
In a separate bowl, whisk together butterscotch syrup, heavy cream, and cocoa powder. Add to the butter mixture and mix until combined.
Tip: Be careful not to overmix.
- 5
Gradually add the flour mixture to the wet ingredients and mix until just combined.
- 6
Divide the batter evenly among 8-10 piping bags or zip-top plastic bags with a corner cut off.
Tip: Use a piping bag with a large round tip for best results.
- 7
Pipe two circles of batter onto the prepared baking sheet, about 2.5 cm apart. Tap the baking sheet gently to remove any air bubbles.
- 8
Bake for 15-20 minutes, or until the edges are lightly golden.
- 9
Allow the cakes to cool completely on the baking sheet.
- 10
To assemble the whoopie pies, spread a dollop of whipped cream on the flat side of one cake, then sandwich with another cake.
Tip: Be gentle when assembling to avoid crushing the cakes.
- 11
Dust the tops of the whoopie pies with confectioners' sugar.
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