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Dr OetkerThis recipe for Chocolate Orange Mini Whoopies comes from Dr Oetker -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Chocolate Orange Mini WhoopiesIngredients for Chocolate Orange Mini Whoopies

65g (2½ oz) baking margarine, softened
100g (3½ oz) caster sugar
1 large egg yolk
175g (6 oz) plain flour
12.5ml (2½tsp) Dr. Oetker Baking Powder
25g (1 oz) cocoa powder
100ml (3½ fl oz) whole milk

To Decorate:
200g (7 oz) icing sugar
10 - 15 ml (2 - 3tsp) freshly squeezed orange juice
Dr. Oetker Citrus Flavour Strands
65g (2½ oz) unsalted butter, softened
3.75ml (¾tsp) finely grated rind unwaxed orange

How to make Chocolate Orange Mini Whoopies

  • Preheat oven to 180°C (160°C fan, 350°F, Gas 4).
  • Line 2 large baking trays with baking parchment.
  • In a mixing bowl, cream the margarine and sugar together until pale and creamy then beat in the egg yolk.
  • Gradually sieve in flour, Dr. Oetker Baking Powder, cocoa and milk, stirring well after each addition, to make a smooth, thick cake mixture.
  • Spoon into a large piping bag fitted with a ½ cm (1/4 inch) plain nozzle.
  • Pipe small 2.5cm (1inch) diameter mounds spaced a little apart on the baking trays – you should be able to make at least 44.
  • Bake in the oven for 8 - 10 minutes until risen and firm to the touch.
  • Cool for 10 minutes then transfer to a wire rack to cool completely.
  • For the icing, sift half icing sugar into a mixing bowl and gradually mix in just enough orange juice to make a smooth, spreadable icing.
  • Spread thickly over the peaked side of 22 halves and sprinkle thickly with Dr. Oetker Citrus Flavour Strands. Leave for a few minutes to set.
  • For the filling, put the butter in a mixing bowl and beat until soft.
  • Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing.
  • Add the orange rind and spread over the flat sides of the remaining pie halves.
  • Sandwich 2 halves together to serve.

Makes 22

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