Dusted and Filled Mini Pies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
12
- Ingredients
- ½ cup solid vegetable Shortening
- 1 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¾ cups self-rising flour
- 0.333 cup cocoa powder
- 1 tsp Baking powder
- ½ tsp salt
- ½ cup Buttermilk
- ½ cup Sour cream
- ⅜ cup hot water
- For the filling
- 2 cups powdered sugar
- 4 Tbsps unsalted butter
- 3 Tbsps cream (48% fat)
- 2 tsps vanilla extract
- ¼ tsp salt
- To decorate
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12-hole whoopie pie tins, or line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl with an electric whisk until light and fluffy. Gradually beat in the egg and vanilla until blended.
3.
Sift in the flour, cocoa, baking powder and salt, then add the buttermilk and soured cream and whisk again. Add the hot water and whisk until smooth.
4.
Put a large spoonful of the mixture into the tins, or spoon onto the baking trays, keeping them about 4 cm|2" apart. Leave to stand for 10 minutes.
5.
Bake for 10-12 minutes, until firm to the touch. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: sift the icing sugar into a bowl and beat in the butter until soft and creamy. Beat in the cream, vanilla and salt until the mixture is smooth.
7.
Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly.
8.
Sift over a little icing sugar just before serving.
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