Christmas cake whoopie pies

MAKES ABOUT 24 MINI WHOOPIE PIES

• 1 tbsp brandy
• 0 orange
• 50g currants
• 50g candied peel
• 300g plain flour
• 50g cornflour
• 1.5 tsp soda
• 0.5 tsp mixed spice
• 0.25 tsp cloves
• 0.5 tsp salt
• 125g unsalted butter
• 200g dark brown sugar
• 1 large egg
• 150g buttermilk
• 50g ground almonds
• 0 Brown sugar spice filling
• 175g unsalted butter
• 2 large egg whites
• 100g dark brown sugar
• 1 tbsp golden syrup
• 0.25 tsp mixed spice

Step 1
Just take the mixture out of the fridge and scoop on to trays to bake when needed.

Step 2
Preheat the oven to 180C/gas mark 4.

Step 3
Line 2 trays with baking paper.

Step 4
In a bowl, combine the brandy, orange zest and juice, currants and candied peel.

Step 5
Soak overnight or for at least 2 hours.

Step 6
In another bowl, sift together the flour, cornflour, bicarbonate of soda and spices.

Step 7
Stir in the salt and set aside.

Step 8
In a separate bowl, cream the softened butter and sugar together until light and fluffy, using an electric hand whisk or a freestanding mixer fitted with the flat beater.

Step 9
Add the egg and mix well.

Step 10
Add the buttermilk and gently stir in the prepared fruit and the ground almonds.

Step 11
Slowly add the dry ingredients, mixing until just incorporated.

Step 12
Chill for 30 minutes.

Step 13
Drop 18 large or 48 small scoops of batter, about 5cm apart, on to the prepared trays.

Step 14
Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.

Step 15
Remove from the oven to a wire rack and cool completely.

Step 16
To assemble, spread a generous scoop of the Brown Sugar Spice Filling (see below) on the flat surface of a cooled whoopie.

Step 17
Top with another whoopie and drizzle with or dip into Lemon Glaze (see below).

Step 18
Top with an edible gold ball if desired and serve in gold paper cases.

Step 19
Beat the butter with an electric whisk until fluffy.

Step 20
In the metal bowl of a freestanding mixer, combine the egg whites with the sugar, golden syrup and mixed spice.

Step 21
Place over a saucepan of barely simmering water and whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (10-15 minutes).

Step 22
Transfer the bowl of egg whites to the freestanding mixer and whisk until fluffy and cooled (about 10 minutes).

Step 23
Once the mixture is cool enough, start adding the creamed butter.

Step 24
Switch to the flat beater and beat for 3 minutes more.

Step 25
Spread or pipe on to the flat surface of a cooled Christmas cake whoopie pie.

Step 26
If not using right away, store in an airtight container in the fridge for up to 5 days.

Step 27
Bring to room temperature and beat with a flat beater before using again.