Liquorice-raspberry whoopies

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Last sugary recipe this month! Later I’ll be baking sugar free brownies, avocado cake and apple crumble. 🙂 Happy new year!

Raspberry whoopies with liquorice filling


  • 50 grams caster sugar
  • 50 grams muscovado sugar
  • 2 eggs
  • 1 tsp vanilla
  • 100 grams butter, room temperature
  • 1 cup flour (2,5 dl)
  • 1 tsp baking powder
  • 200 grams frozen raspberries
  • 1 cup caster sugar

Liquorice filling


  • 100 grams cream cheese
  • 100 grams butter, room temperature
  • 1-1 1/2 cups icing sugar
  • 2 tsp liquorice syrup
  • 1 tsp liquorice powder
  • 25 grams white chocolate
  • sprinkles
  1. Preheat oven to 175 degrees. Line baking trays with parchment paper.
  2. Beat sugar and butter until soft. Add vanilla and one egg at a time, beat well. Sift flour and baking powder in a bowl.
  3. Mix frozen raspberries together with sugar until smooth. Add raspberry puree and flour into the egg mixture and stir until combined.
  4. Use a tablespoon to drop mixture onto baking trays making them as round as possible. Bake in oven for 12-15 minutes. Let cool.
  5. Make filling: Beat butter together with sifted icing sugar. Beat in cream cheese. Add liquorice syrup and liquorice powder, beat until combined.
  6. Fill whoopies with the liquorice filling using a pipe. Melt white chocolate and pipe numbers (or letters) on the whoopies. Add sprinkles.


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