Choc 'n' Mint whoopie pies recipe

Ingredients:

175g butter, softened 

150g caster sugar 

1 large egg

1 tsp vanilla extract 

300ml soured cream

250g self-raising flour 

4 tbsp cocoa Powder

FOR THE BUTTERCREAM FILLING:

150g unsalted butter, softened 

150g icing sugar 

Food colouring: green 

1 tsp peppermint extract 

3 tbsp liquid glucose

Preheat your oven to gas mark 5/190c/375f. Line two large baking sheets with baking parchment. Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Add the egg and whisk well, then beat in the vanilla extract. Add about a third of the soured cream to the creamed mixture and mix in with a wooden spoon. Sift some of the flour and cocoa powder into the bowl and mix in well.

Continue to stir in the soured cream a third at a time, sifting in a little more of the flour and cocoa after each addition, until it is all combined. Use a small ice cream scoop, use 2 dessert spoons, to drop neat rounds of the mixture onto the prepared baking sheets. Space them well apart to allow for spread.
Bake in the oven for 10 to 12 minutes, until risen and springing to the touch. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

To make the filling, beat the unsalted butter until light and fluffy. Beat in the icing sugar, a tablespoon at a time, until combined. Add a few drops of green food colouring and the peppermint extract, and stir until the buttercream is smooth and evenly coloured. Add the liquid glucose, a tablespoonful at a time, beating well after each addition. Continue to beat the mixture until you have a light and fluffy filling. Spoon into a disposable piping bag, fitted with a star nozzle. Pipe small rosettes of the minty buttercream filling in a circle onto these shells, then sandwich closed with another biscuit. Repeat until all the filling and shells have been sandwiched together. Leave on a wire cooling rack for a few minutes to set, then your choc ‘n’ mint whoopie pies are ready to eat.

Yes, another Tumblr recipe :)