Raspberry Mini Pies with Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- ½ cup butter
- 1 cup sugar
- 1 egg (beaten)
- ½ tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- ⅔ cup milk
- 1 cup Raspberries (crushed)
- pink Food coloring
- For the filling
- ¾ cup unsalted butter
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 3 ½ ozs marshmallow cream
- 1 Tbsp cream (30% fat)
- To decorate
- 1 ¾ cups powdered sugar
- 1 Tbsp 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 egg and vanilla until blended.
3.
Sift in the flour, baking powder and salt and gently stir in, until incorporated. Stir in the milk and raspberries until blended, then stir in a few drops of pink food colouring.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.
5.
Bake for 10-15 minutes, until springy 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: beat the butter and icing sugar until light and fluffy. Add the vanilla, marshmallow cream and cream and beat well until 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.
To decorate: sift the icing sugar into a bowl and gradually beat in enough water to give a smooth, thick icing. Stir in the food colouring until blended. Drizzle (or pipe) the icing over the top of the whoopie pies.
