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Fruit and Cream Mini Pies

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Fruit and Cream Mini Pies
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
507
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein6.7 g(7 %)
Fat27.94 g(24 %)
Carbohydrates58.44 g(39 %)
Sugar added29.08 g(116 %)
Roughage2 g(7 %)
Vitamin A311.45 mg(38,931 %)
Vitamin D1.34 μg(7 %)
Vitamin E2.24 mg(19 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.05 mg(4 %)
Folate80.5 μg(27 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C8.3 mg(9 %)
Potassium147.36 mg(4 %)
Calcium161.13 mg(16 %)
Magnesium17.34 mg(6 %)
Iron1.74 mg(12 %)
Iodine24.51 μg(12 %)
Zinc0.49 mg(6 %)
Saturated fatty acids16.97 g
Cholesterol120.99 mg
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
½ cup
2
2 cups
1 pinch
1 teaspoon
½ cup
For the filling
2 cups
2 tablespoons
1.333 cups
cream (48 % fat)
To decorate
1 cup
3 teaspoons
warm water

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.