Apple and Cinnamon Whoopie Pies, by Polly Pomfrey

Method

Preheat your oven to 170°C/325°F/gas 3 and grease a large baking sheet.

Cream together the butter and sugar, then add the egg a bit at a time, stirring well to make a smooth, curdle-free mixture.

Put the flour, cinnamon, and baking powder into a sieve, and have the buttermilk to hand.

Sieve half the flour mixture into the butter mixture and fold in gently. Add half the buttermilk and mix well.

Continue until all flour and buttermilk is folded in and you have a smooth, thick batter.

Pipe (or dollop) the whoopie pie batter into 2” diameter rounds and smooth off with the back of a spoon.

Bake in the oven for 10-12 minutes, or until they spring back when lightly touched.

When cooked, take out of the oven and leave to cool in the tray for 5 minutes, before transferring to a wire rack.

To make the apple mascarpone filling:

Peel and core the apples, then dice into small chunks. Place the chunks in a saucepan with 1 tbsp water, and cook gently for 10-15 minutes, or until the apple is soft.

Whizz with a blender, then put the apple puree into the mascarpone, along with the lemon juice, and mix well.

Bringing it all together:

Pipe or spoon the apple mascarpone onto the flat side of one whoopie half, and place another on top.