We won’t be doing as many blogs this month because we’re all busy giving lots of recommendations for the Vintage advent calendar (which we hope you are checking daily for fabulous tips!) but we will be posting Christmas recipes on the website and our first is from Claire Ptak’s fabulous Whoopie Pie Book, published by Square Peg, price: £15.00

CHRISTMAS CAKE WHOOPIE

These are adorable with a spicy cream in the middle and a pretty glaze on top. Serve in gold paper cases and decorate with edible gold balls for an extra festive touch.

Filling suggestion: Brown Sugar Spice Buttercream

Makes about 9 large or 24 mini whoopie pies

1 tbsp brandy

Zest and juice of ½ orange

50g currants

50g candied peel, chopped

300g plain flour

50g cornflour

1½ tsp bicarbonate of soda

½ tsp mixed spice

¼ tsp cloves

½ tsp salt

125g unsalted butter, softened

200g dark brown sugar

1 large egg

150ml buttermilk

50g ground almonds

Preheat the oven to 180°C/gas 4. Line 2 trays with baking paper.

In a bowl, combine the brandy, orange zest and juice, currants and candied peel. Soak overnight or for at least 2 hours.

In another bowl, sift together the flours, bicarbonate of soda, and spices. Stir in the salt and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and mix well. Add the buttermilk and gently stir in the prepared fruit and ground almonds. Slowly add the dry ingredients, mixing until just incorporated. Chill for 30 minutes.

Drop 18 large or 48 small scoops of batter, about 5cm apart, onto the prepared trays. Bake in the oven for 10–12 minutes for large whoopies or 8–10 minutes for mini whoopies. Remove to a wire rack and cool completely.

To assemble:

Spread a generous scoop of Brown Sugar Spice Buttercream on a cooled whoopie. Top with another whoopie and drizzle with plain icing. Add an edible gold ball and serve in gold paper cases.

BROWN SUGAR SPICE BUTTERCREAM

Makes enough to fill about 9 large or 24 mini whoopie pies

225g unsalted butter, softened

3 large egg whites

100g dark brown sugar

1 tbsp golden syrup

¼ tsp mixed spice

Beat the butter until fluffy, using an electric hand whisk or a freestanding mixer fitted with the flat beater. In the metal bowl of a freestanding mixer, combine the egg whites with the sugar, golden syrup and mixed spice. Place over a saucepan of barely simmering water and whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (10–15 minutes).

Transfer the bowl of egg whites to the freestanding mixer and whisk until fluffy and cooled (about 10 minutes).

Once cool, start adding the creamed butter in small batches, whisking well after each addition. The mixture will curdle but then come back together again. Switch to the flat beater and beat for 3 minutes more. IIf not using right away, store in a sealed container in the fridge for up to 5 days. Bring to room temperature and beat with a flat beater before using.