Vanilla Whoopie

Tasty sweet cake buns with a marshmallow buttercream filling and iced topping.

Preparation time: 30 Minutes Cooking time: 30 Minutes

Nutrition per serving: 227 cals, 11g fat, of which 6g saturated fat, 22g added sugar,

* 200g of unsalted butter
* 1 large egg
* 150g caster sugar
* 125g soured cream
* 75ml milk
* 1 teaspoon vanilla extract
* ¾ teaspoon bicarbonate of soda
* 275g plain flour
* 200g icing sugar
* Sugar balls, or sprinkles, to decorate
* 100g mini or regular white marshmallows

Method

1. Line a large baking tray with nonstick baking paper and preheat the oven to 180°C, fan 160°C, gas 4.
2. Melt 75g of the butter and set aside. Using an electric hand mixer, whisk the egg until light and fluffy. Beat in the sugar, a third at a time, until thick and glossy.
3. Beat in the melted butter, soured cream, 25ml of milk and the vanilla. Sift the bicarbonate of soda and flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut-sized balls, 3-4cm apart. You'll need to bake in batches.
4. Bake for 13-14 minutes until almost evenly golden on top. Leave to cool for a few minutes, then transfer to a cooling rack and bake the remaining mixture.
5. For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool. Beat 125g of butter until creamy and soft then gradually beat into the marshmallow until smooth.
6. Sandwich two whoopie cakes together with the marshmallow cream.
7. For the icing, mix the icing sugar with 2-3 tablespoons of cold water. Spread a little on each whoopie. Decorate with mimosa balls and leave to set.

Note: can be made up to 2 days ahead or can be frozen (unfilled). Once filled and iced the buns will keep for up to 6 hours.

Recipe by Dan Lepard