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Sweet Drizzle Pies

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Sweet Drizzle Pies
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
674
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie674 kcal(32 %)
Protein7.61 g(8 %)
Fat36.01 g(31 %)
Carbohydrates82.08 g(55 %)
Sugar added50.3 g(201 %)
Roughage0.14 g(0 %)
Vitamin A394.3 mg(49,288 %)
Vitamin D1.61 μg(8 %)
Vitamin E2.02 mg(17 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.88 mg(32 %)
Vitamin B₆0.05 mg(4 %)
Folate80.62 μg(27 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C0.35 mg(0 %)
Potassium132.77 mg(3 %)
Calcium105.41 mg(11 %)
Magnesium15.34 mg(5 %)
Iron1.91 mg(13 %)
Iodine20.4 μg(10 %)
Zinc0.52 mg(7 %)
Saturated fatty acids22.23 g
Cholesterol137.63 mg
Author of this recipe:

Ingredients

for
10
Ingredients
½ cup
¾ cup
2
eggs (beaten)
3 cups
1 teaspoon
1 teaspoon
ground cinnamon
1 cup
For the filling
½ cup
2 tablespoons
1 pinch
1 ⅔ cups
cream (48% fat)
For the caramel topping
1 ¼ cups
caster sugar (superfine)
4 tablespoons
cup
cream (48% fat)
¼ cup

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 baking powder and gently stir in, until incorporated. Stir in the cinnamon and buttermilk.
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 golden and 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: heat the sugar, water and salt in a pan over medium heat, stirring once, until the sugar is dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.
7.
Slowly pour the cream into the pan -it will spatter. Heat gently, stirring until combined. Pour the mixture into a mixing bowl and leave to cool. Chill for about 40 minutes until cold, stirring occasionally.
8.
Whisk the caramel cream until soft peaks form. Spread the cream on 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.
For the topping: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir or the sugar will crystallize), until the sugar has dissolved.
10.
Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat, and carefully stir in the cream and butter. Pour into a jug or bowl and leave to cool.
11.
Drizzle the topping over the top of the whoopie pies.