Whoopie Pies with Vanilla Buttercream

Chocolate cakes

• 220 g Plain flour
• 45 g Cocoa powder
• 1 tsp Bicarbonate of soda
• 90 g Unsalted butter, softened
• 160 g Granulated sugar
• 1 Egg, room temperature
• 1 tsp Vanilla extract
• 240 ml Buttermilk

Vanilla buttercream filling

• 120 g Unsalted butter, softened
• 240 g Icing sugar
• 1 tsp Vanilla extract
• 15 ml Milk and cream

1. Heat the oven to 180°C (355°F) and line two baking trays. In a bowl, whisk together the flour, cocoa and bicarbonate of soda until evenly combined.
2. In a separate bowl, beat the butter and granulated sugar until pale and fluffy. Beat in the egg and vanilla until smooth.
3. Add the dry ingredients in two additions, alternating with the buttermilk, mixing just until you have a thick, smooth batter. Scrape down the bowl so there are no dry pockets.
4. Spoon the batter into 16 even rounds on the trays, leaving space for spreading. Bake for 10 to 12 minutes, until the tops spring back when lightly pressed.
5. Cool the cakes on the trays for 5 minutes, then transfer to a rack to cool completely. If they are even slightly warm, the filling will melt.
6. Make the buttercream: beat the butter until very soft and creamy, then add the icing sugar in stages so it does not puff everywhere. Beat in the vanilla, then add the milk and cream and beat for 1 to 2 minutes until light and fluffy.
7. Turn half the cakes upside down and spread or pipe the buttercream over them, using it all. Sandwich with the remaining cakes, pressing gently so the filling reaches the edges.

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