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65g Stork Tub
100g brown sugar
1 medium egg
1 teaspoon baking powder
150g plain flour
30g cocoa (about 3 tablespoons)
1 teaspoon vanilla extract
125 ml semi skimmed milk
125g icing sugar, sieved
50g Stork tub
1 dessertspoon milk ½ teaspoon vanilla extract
Sweets and / or coloured sprinkles
Baking: 2 large baking sheets (lined with baking paper and greased)
Preheat the oven to 190°C, 170°C fan oven, Gas mark 5.
Place the Stork, sugar and eggs in a mixing bowl and beat until smooth.
Mix the dry ingredients for the Whoopies in a bowl. Stir in the Stork mixture with a spoon or mixer. Stir in the milk.
Use two tablespoons to scoop the batter into 24 mounds onto the prepared baking sheets. Bake the Whoopies in the preheated oven for 10-12 minutes until cooked. Take the Whoopies from the oven and cool them on a rack.
Mix the ingredients for the filling in a bowl until smooth.
Spread the filling with a knife on the flat side of the Whoopies. Sandwich together, reserving some of the filling for decoration.
Decorate each Whoopie, by spreading with a little icing and your choice of topping.