METHOD (Makes 12 – 15)
Place the lemon pieces into a food processor and blend to a pulp.
Place the cake mix, lemon pulp, sour cream and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.
Using a wide piping nozzle or spoon, pipe or spoon the mixture onto a large lined baking tray in walnut size balls, about 3-4cm (1-2 inches) apart.
Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 10-12 minutes until soft and springy on top.
Leave to cool for a few minutes before transferring onto a wire tray.
For the “Filling”, heat the milk and marshmallow in a
saucepan over a low heat, stirring, until smooth. Then leave to cool.
Beat the butter until soft and creamy and then gradually blend into the marshmallow mixture until smooth.
Sandwich two whoopie cakes together with a tablespoon of the filling.
For the “Topping”, mix the icing sugar, with enough lemon juice together to achieve a smooth icing.
Spread a little icing onto each whoopie pie and decorate with the lemon zest.
Once filled they will keep for 24 hours.
“I wanted to let you know that my children ran a cake sale on Thursday at my husband's workplace for the St. Mary's School South Sudan Appeal (our daughter's school is fundraising to provide permanent buildings for a school in South Sudan), and we used your cake mixes to make the cake (for cost and speed, I think your cake mixes are the best option for cake sales - and we have a lot of cake sales at school!!). Anyway, they raised almost £100 in an hour, and my husband specifically had feedback from his colleagues about the Ginger cake, and the lemon cake (which I made using your Madeira cake mix). Anyway, many thanks ”
Wendy Barter
The perfect bake is surely something light and lemony! Once filled they will keep for 24 hours - in my household they kept for 24 minutes before being lovingly devoured!
Deb the Bread