Banana and cinnamon sugar whoopie pies
Ingredients
125g butter, softened
1 cup (200g) firmly packed brown sugar
1 egg
2/3 cup (160ml) mashed banana
1/2 cup (125ml) sour cream
2 cups (300g) plain flour
1/2 teaspoon bicarbonate of soda
1/2teaspoon baking powder
Cinnamon cream cheese
250g cream cheese, softened
60g butter, softened
2/3 cup (120g) icing sugar mixture
1/2 teaspoon ground cinnamon
Cinnamon sugar
1/2 cup (110g) white sugar
1/2 teaspoon ground cinnamon
Direction
####SIKI####
step 1
Preheat oven to 180°C. Line 4 oven trays with baking paper.
Step 2
Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the egg and beat until well combined.
Step 3
Add the banana, sour cream, flour, bicarbonate of soda and baking powder, in alternate batches, and stir until just combined.
Step 4
Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.
Step 5
Meanwhile, to make the cinnamon cream cheese, use an electric mixer to beat the cream cheese and butter in a medium bowl until pale and creamy. Add the icing sugar and cinnamon and beat until well combined.
Step 6
Place whoopies, base-side up, on a clean work surface. Spread a little of the cream cheese mixture over the base of half the cakes. Sandwich with remaining cakes and place on oven trays.
Step 7
To make the cinnamon sugar, combine the sugar and cinnamon on a small plate. Roll the edge of 1 cake in the cinnamon sugar to lightly coat. Place on a serving tray. Repeat with remaining cakes and cinnamon sugar.
