Lesley Holdship's take on an American favourite
25g dried lavender flowers
2 tbsp whole milk
200g plain flour
25g cocoa powder
1 tsp baking powder
125g very soft butter
150g brown sugar
200g buttermilk or natural yoghurt
2 tsp vanilla extract
For the icing:
100g icing sugar
75g chocolate, melted
Preheat the oven to 180C. Line 2 baking sheets with parchment. Start by warming the milk with the lavender. Leave it to infuse while you make the cakes.
Stir together the flour, cocoa and baking powder. Next, whisk together the butter, sugar, eggs, buttermilk and vanilla. Fold in the flour mixture to make a thick cake mixture.
Use an ice cream scoop to scoop the mixture onto the trays in 16 mounds. Bake for 15 mins until springy. Cool.
For the icing, beat together the remaining butter and the icing sugar.
Sieve the lavender infused milk to remove the flowers, then beat the lavender milk into the creamed butter and sugar.
Sandwich the whoopie pies with the icing, then drizzle with the melted chocolate and leave to set for a few moments, before devouring with a glass of dessert wine.
Recipe: Lesley Holdship
Image: John Holdship