Chocolate orange mini whoopies

Your guests will be delighted when they see these chocolate delights on a plate beside their cup of tea!

• Serves: 22

What you need:

• 65g (2 1/2oz) baking margarine, softened
• 100g (3 1/2oz) caster sugar
• 1 large egg yolk
• 175g (6oz) plain flour
• 12.5ml (2 1/2tsp) Dr. Oetker Baking Powder
• 25g (1oz) cocoa powder
• 100ml (3 1/2fl .oz) whole milk

To decorate

• 200g (7oz) icing sugar
• 10-15 ml (2-3tsp) freshly squeezed orange juice Dr. Oetker Citrus Flavour Strands
• 65g (2 1/2oz) unsalted butter, softened
• 3.75ml (1/2tsp) finely grated rind unwaxed orange

What you do:

1. Preheat oven to 180°C (160°C fan, 350°F, Gas 4). Line 2 large baking trays with baking parchment. In a mixing bowl, cream the margarine and sugar together until pale and creamy then beat in the egg yolk.
2. Gradually sieve in flour, Dr. Oetker Baking Powder, cocoa and milk, stirring well after each addition, to make a smooth, thick cake mixture. Spoon into a large piping bag fitted with a 1/2 cm (1/4inch) plain nozzle.
3. Pipe small 2.5cm (1inch) diameter mounds spaced a little apart on the baking trays - you should be able to make at least 44. Bake in the oven for 8-10 minutes until risen and firm to the touch. Cool for 10 minutes then transfer to a wire rack to cool completely.
4. For the icing, sift half icing sugar into a mixing bowl and gradually mix in just enough orange juice to make a smooth, spreadable icing. Spread thickly over the peaked side of 22 halves and sprinkle thickly with Dr. Oetker Citrus Flavour Strands. Leave for a few minutes to set.
5. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add the orange rind and spread over the flat sides of the remaining pie halves. Sandwich 2 halves together to serve.

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