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Funfetti whoopie pies

  • 0:40 Prep
  • 0:30 Cook
  • Makes 26


  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 80g (1/2 cup, lightly packed) brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon bicarbonate of soda
  • 375g (2 1/2 cups) plain flour
  • 330ml (11 ⁄3 cups) buttermilk
  • 90g (1 ⁄3 cup) hundreds and thousands

Buttercream filling

  • 125g butter, chopped, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 1 1/2 tablespoons milk
  • Pink food colouring, to tint


  • 1
    Preheat oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Beat the butter, sugars and vanilla in a bowl until pale and creamy. Beat in egg.
  • 2
    Stir in the bicarb. Use a metal spoon to fold in the flour and buttermilk, in alternating batches, until just smooth (the mixture should be a little stiff).
  • 3
    Use a 3cm-diameter ice-cream scoop to place rounds of mixture on prepared trays, leaving 5cm between each for spreading. Use your finger to smooth mixture around edges. Sprinkle with hundreds and thousands.
  • 4
    Bake, swapping trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Transfer to a wire rack to cool completely. Repeat with remaining mixture.
  • 5
    For the filling, beat butter and icing sugar in a bowl until combined. Add milk and beat to combine. Divide buttercream into 2 bowls. Add a few drops of food colouring to one bowl to make pale-pink icing. Beat to combine. Add more than a few drops of pink food colouring to the second bowl to make dark-pink icing. Beat to combine. Spread the pale-pink icing on one side of a piping bag fitted with a 1cm fluted nozzle. Spread the dark-pink icing on the other side.
  • 6
    Pipe the buttercream onto half the whoopie pies. Sandwich together with the remaining whoopie pies.

Source: taste.com.au


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