These cool whoopie pies are a retro treat for adults and children alike, perfect for a barbecue or summer party
Hannah Miles: "These pies are a classic chocolate whoopie, just a little bit chillier, and perfect for a barbecue party on a summer’s day. You’ll need to assemble them at the last minute so that the ice cream doesn’t melt. I’ve used vanilla here but you can substitute any flavour you like – why not try chocolate for a double chocolate treat!"
Prep 50 mins
Cook 15 mins
For the ice cream filling
To start, you will need 2 greased 12-hole whoopie pie tins or a baking sheet lined with greaseproof paper. Preheat the oven to 180ºC/fan 160ºC/gas mark 4.
To make the pies, cream together the butter and brown sugar in a mixing bowl for 2–3 minutes using an electric hand-held mixer, until light and creamy. Add the egg and vanilla extract and mix again. Sieve the flour, cocoa and baking powder into the bowl and add the salt and yoghurt. Whisk again until everything is incorporated. Add the hot water and whisk into the mixture.
Put a large spoonful of mixture into each hole in the prepared tins, or pipe or spoon into 24 mounds on the prepared baking sheet. Leave to stand for 10 minutes then bake the pies in the preheated oven for 10–12 minutes. Remove the pies from the oven, let cool slightly then turn out onto a wire rack to cool completely.
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