Jaffa raspberry whoopie pies

Step 1

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Drop 1 level tablespoon of mixture, 4cm apart, on prepared trays. Bake, 1 tray at time, for 8 to 9 minutes or until cakes spring back when lightly pressed. Stand on tray for 5 minutes. Transfer to a wire rack to cool.

Step 3

Place raspberries in a bowl. Lightly crush with a fork. Add cream and orange rind. Stir gently to create a rippled effect.

Step 4

Sandwich 2 teaspoons cream mixture between cakes to make 20 whoopie pies. Dust with icing sugar. Serve.