Jaffa raspberry whoopie pies
Indulge in the delightful fusion of chocolate and fruit with these Jaffa Raspberry Whoopie Pies! Featuring a blend of self-raising and all-purpose flour, rich cocoa powder, and the sweetness of sugar, these treats are made extra moist with olive oil, eggs, and buttermilk. Fresh apple and raspberries add a fruity twist, while light sour cream and zesty orange make them uniquely refreshing. Perfectly sweetened with a touch of powdered sugar, these whoopie pies are a perfect treat for any occasion. Ideal for dessert lovers looking for a unique twist on a classic. Ready to bake up a storm? Dive into this delicious recipe today!
- 13 May 2024
- Cook time 20 min
- Prep time 125 min
- 4 Servings
- 12 Ingredients
Jaffa Raspberry Whoopie Pies combine the zesty flavor of orange with the tartness of raspberries, all enveloped in rich chocolate. These delightful treats are perfect for any occasion and are sure to impress your family and friends. With a mix of simple and wholesome ingredients, you can whip up this dessert in no time.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a medium-sized bowl, sift together the self-raising flour, all-purpose flour, and dry cocoa powder. Set aside.
- In a large bowl, whisk together the olive oil and sugar until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the buttermilk until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated apple and raspberries.
- Use a cookie scoop or a tablespoon to drop spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when touched lightly.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- In a small bowl, whisk together the light sour cream, orange zest, and powdered sugar until smooth and well combined.
- Once the cookies are completely cool, match pairs of similar-sized cookies together.
- Spread a generous amount of the sour cream mixture on the flat side of one cookie from each pair.
- Press the flat side of the matching cookie on top to create a sandwich.
- Serve the whoopie pies immediately or store them in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture.
Tips:
- Ensure that your buttermilk and eggs are at room temperature before you begin mixing. This helps in achieving a smoother batter.
- When grating the orange for zest, make sure to only grate the outermost layer of peel, avoiding the bitter white pith underneath.
- Gently fold the raspberries into the batter to avoid crushing them, which will help maintain their shape and texture in the final product.
- Use an ice cream scoop or two spoons to evenly portion the batter onto the baking sheet for uniform Whoopie Pies.
- Allow the whoopie pies to fully cool before adding any filling, as this prevents the filling from melting and running out.
- Store the whoopie pies in an airtight container to keep them fresh and moist.
These Jaffa Raspberry Whoopie Pies are the perfect balance of fruity and chocolaty flavors. By following these steps, you can create a delicious and visually appealing dessert that's sure to be a crowd favorite. Enjoy your baking and the sweet rewards that come with it!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 8g | 20% |
| Sugar 30g | 31% |
| Fat | |
| Fat 40g | 46% |
| Saturated 8g | 28% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 99ug | 11% |
| Choline 140mg | 25% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 1.07mg | 7% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 2.54ug | 2% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 3.01mg | 27% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 240mg | 20% |
| Potassium, K 420mg | 12% |
| Selenium, Se 22ug | 42% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 2.01mg | 18% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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