- 2 cups + 4 tablespoons all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 10 tablespoons cocoa powder (non Dutched)
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 7 tablespoons vegetable oil
- 1 1/2 cups well shaken buttermilk
- Filling Basic Buttercream Frosting
Spider Web Icing
- 1 large egg white
- 1 cup + 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Line 2 to 3 cookie sheets with parchment paper and set aside.
- Sift together flour, baking soda, cream of tartar, cocoa powder, sugar and salt and set aside.
- In another bowl whisk together eggs, vanilla, vegetable oil and buttermilk. Add dry ingredients and using a firm spatula mix until combined and no flour is visible. Do not overmix as this will make the batter runny.
- Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared cookie sheets about 2 inches apart.
- Place in oven and bake until center of cakes bounce back when lightly pressed with a finger, about 12 minutes. Let cool.
- For buttercream: Beat butter until smooth and creamy, add powdered sugar, milk, vanilla and salt and mix until light and fluffy.
- Pipe or spoon butter cream on one whoopie pie half and sandwich with another.
- For spider web icing whip egg white and powdered sugar until light and thick. The icing can be adjusted by adding a small amount of egg white to make it thinner or powdered sugar to make it thicker.
- Fit icing in a little piping bag fitted with a very small plain tip and pipe a spider web on surface and decorate with spiders.
- Make edible candy spiders to dress up the whoopie pies.