Bake Me I'm Yours... Whoopie Pies. Jill Collins

      2 Sift together the flour and bicarbonate of soda and set aside.

      3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

      4 Add the egg and beat until well combined.

      5 In a small bowl, mix the cocoa, vanilla, vinegar and red paste food colour until you have a smooth paste, then mix in to the batter.

      6 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.

      7 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

      8 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

      Red or Dead…

      Don’t be afraid to add lots of colour – a red velvet whoopie can never be too red!

      Apple Pie Whoopie

      A truly irresistible combination of apples and spices make this whoopie an all-time family favourite.

      Ingredients…

      • 115g (4oz) soft unsalted (sweet) butter

      • 200g (7oz) soft brown sugar

      • 1 large (US extra large) egg

      • 2.5ml (¹⁄₂ tsp) vanilla extract

      • 225g (8oz) apple sauce

      • 5ml (1 tsp) baking powder

      • 5ml (1 tsp) cinnamon

      • 1.25ml (¹⁄₄ tsp) ground cloves

      • 190g (6³⁄₄oz) plain (all-purpose) flour

      1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

      2 Sift together the flour, cinnamon, cloves and bicarbonate of soda and set aside.

      3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

      4 Add the egg and vanilla and beat until well combined.

      5 Fold in half the flour mixture, followed by half the apple sauce. Repeat with remaining ingredients.

      6 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

      7 Bake for approximately 12–14 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

      Hot to Trot…

      These whoopies are best eaten warm – nobody can resist them long enough to let them cool down anyway!

      Banana Whoopie

      A marvellously moist teatime treat.

      Ingredients…

      • 115g (4oz) soft unsalted (sweet) butter

      • 200g (7oz) soft brown sugar

      • 1 large (US extra large) egg

      • 5ml (1 tsp) vanilla extract

      • 225g (8oz) very ripe mashed banana

      • 5ml (1 tsp) bicarbonate of soda

      • 2.5ml (¹⁄₂ tsp) baking powder

      • 2.5ml (¹⁄₂ tsp) cinnamon

      • 250g (8³⁄₄oz) plain (all-purpose) flour

      1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

      2 Sift together the flour, cinnamon, baking powder and bicarbonate of soda and set aside.

      3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

      4 Add the egg and vanilla and beat until well combined.

      5 Fold in half the flour mixture, followed by half the mashed banana. Repeat with remaining ingredients.

      6 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

      7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

      Go Bananas…

      These whoopies are a great way to use up any old bananas – the riper the better.

      Coconut Whoopie

      This whoopie is as close as you can get to a tropical paradise – all that’s missing is the sunshine!

      Ingredients…

      • 115g (4oz) soft unsalted (sweet) butter

      • 200g (7oz) caster (superfine) sugar

      • 1 large (US extra large) egg

      • 225ml (8 fl oz) buttermilk

      • 5ml (1 tsp) bicarbonate of soda

      • 60ml (4 tbsp) desiccated (dry unsweetened shredded) coconut

      • 250g (8³⁄₄oz) plain (all-purpose) flour

      1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

      2 Sift together the flour and bicarbonate of soda. Add the coconut and set aside.

      3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

      4 Add the egg and beat until well combined.

      5 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.

      6 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

      7 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

      Paradise Punch…

      For a more intense coconut flavour,