1½ cups Chelsea White Sugar
115g butter
2 eggs
¼ cup oil
1 tsp vanilla essence
3 cup flour
1 cup cocoa powder
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1½ cup milk

Buttercream Icing:
50g cream cheese
100g butter (soft)
2 cups Chelsea Icing Sugar
1-2 Tbsp milk or water
Vanilla extract (optional)

Blueberry Jam
500g blueberries
500g Chelsea Jam Setting Sugar
Knob of butter

Preheat oven to 180°C. Line a baking sheet with baking paper.
Beat sugar, butter and eggs until well combined. Add oil and vanilla and beat again.
Sift all dry ingredients in to a separate bowl. Add half the dry mix into the egg mixture alternately with half the milk and mix until combined. Repeat until all is combined.

Pipe mixture onto prepared baking sheets using a plain, round nozzle. Bake for 10-12 minutes until cakes are cooked through. Remove from oven and cool on a wire rack.

Buttercream Icing: Beat cream cheese and butter together until well combined. Add icing sugar and beat well. If the icing is too thick and stiff add milk or water a tablespoon at a time to adjust the consistency (make sure you beat well between each addition as it won’t take much for the icing to get thin).

Blueberry Jam: Place mashed blueberries in a pot with jam setting sugar over a medium heat. Mix until sugar is dissolved. Add a knob of butter and bring jam to a rolling boil. Boil for approximately 4-5 minutes and check whether jam is done using the ‘wrinkle test’ – place a small amount onto a cold saucer and allow to cool slightly. Surface should wrinkle when you push your finger through the jam. Once jam is ready, pour into sterilised jars.

To assemble: Pipe cream cheese icing around the outside of a whoopie pie, spoon a little blueberry jam into the centre, sandwich together with another whoopie pie.