Method

• 1

  1 Preheat the oven to 180°C/350°F/Gas Mark 4. Sift the flour,baking powder and bicarbonate of soda into a mixing bowl then stir in the sugar.

• 2

  2 In a separate bowl mix together the melted butter, yoghurt, eggs and vanilla until smooth then beat into the dry ingredients until creamy and spoon into a large piping bag. Line three non-stick baking trays and pipe 40 x 4cm wide domed circles onto them. Leave to stand for 5 minutes.

• 3

  3 Bake in batches in the oven for 10-12 minutes until golden and crisp to the touch. Leave to cool on the paper on a wire rack.

• 4

  4 To make the filling, purée half the raspberries in a liquidiser or food processor then press through a sieve and discard the seeds. Beat the butter and half the icing sugar together until soft.Gradually mix in alternate spoonfuls of raspberry purée and the remaining icing sugar until smooth.Sandwich the whoopies together in pairs with a spoonful of the raspberry buttercream.

• 5

  5 For the icing, sift the icing sugar into a bowl then gradually mix in enough water to make a smooth icing that can be spread. Spoon a little on top of each whoopie then spread over with a knife.Decorate with the remaining raspberries and sugar sprinkles, slices of mini marshmallow, or sugar flowers. Leave to set for 15 minutes then arrange on a serving plate.