Fruit and Cream Mini Pies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
8
- Ingredients
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 2 cups self-rising flour
- 1 pinch salt
- 1 tsp raspberry extract
- ½ cup milk
- pink Food coloring
- For the filling
- 2 cups Raspberries
- 2 Tbsps powdered sugar
- 1.333 cups cream (48 % fat)
- pink Food coloring
- To decorate
- 1 cup powdered sugar
- 3 tsps warm water
- pink Food coloring
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and salt and gently stir in, until incorporated. Stir in the raspberry extract, milk and a few drops of food colouring.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little to 7.5 cm|3" diameter rounds.
5.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: purée the raspberries in a blender or with an electric whisk. Pass the purée through a sieve and stir in the icing sugar.
7.
Whisk the cream until stiff and fold into the raspberry purée. Stir in a few drops of food colouring. Spoon the mixture into a piping bag.
8.
Pipe the raspberry cream onto the flat side of a cold cake. Place another half, flat side down, on top of the filling then press both halves together lightly.
9.
To decorate: sift the icing sugar into a bowl and stir in just enough warm water and a few drops of pink food colouring to make a smooth, thick icing.
10.
Drizzle the icing over the top of the whoopie pies.
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