Dusted and Filled Mini Pies

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Dusted and Filled Mini Pies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
389
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie389 kcal(19 %)
Protein4.6 g(5 %)
Fat16.03 g(14 %)
Carbohydrates55.83 g(37 %)
Sugar added31.2 g(125 %)
Roughage0.44 g(1 %)
Vitamin A79.37 mg(9,921 %)
Vitamin D0.36 μg(2 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.02 mg(1 %)
Folate60.4 μg(20 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C0.02 mg(0 %)
Potassium72.02 mg(2 %)
Calcium158.62 mg(16 %)
Magnesium8.21 mg(3 %)
Iron2.29 mg(15 %)
Iodine5.56 μg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids6.74 g
Cholesterol36.79 mg

Ingredients

for
12
Ingredients
½ cup solid vegetable Shortening
1 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups self-rising flour
0.333 cup cocoa powder
1 teaspoon Baking powder
½ teaspoon salt
½ cup Buttermilk
½ cup Sour cream
cup hot water
For the filling
2 cups powdered sugar
4 tablespoons unsalted butter
3 tablespoons cream (48% fat)
2 teaspoons vanilla extract
¼ teaspoon salt
To decorate
powdered sugar
How healthy are the main ingredients?
Sour creameggsaltsalt

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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