Raspberry Cream Whoopie Pies


Another multipurpose recipe!  Perfect for an english tea time or a Christmas cookie tray dusted with powdered sugar snow.  This recipe is a slightly tweaked version of Better Homes and Garden's Mini Raspberry and White Chocolate Whoopie Pies.

For Vanilla Whoopie Pies you will need:
1/2 cup butter (room temperature)
1 cup sugar
Pinch of salt
3/4 tsp baking soda
1 large egg
1 1/2 tsp vanilla extract
2 cups flour
1/2 cup buttermilk

1. Preheat oven to 375 F/190 C.

2. In a large bowl, cream butter.

3. Add sugar, salt, and baking soda and mix.

4. Add egg and vanilla. Mix.

5. Add in flour and buttermilk (alternating between the two).

6. Drop dough in heaping teaspoonfuls onto a parchment-covered (or some other VERY non-stick surface)  baking tray.

7. Bake for 7 to 9 minutes at 375 F/190 C.  Allow to sit for five minutes before transferring to a cooling rack.

For the Raspberry Cream filling, you will need:
1 small jar of raspberry preserves (seeds/bits-free)
1/4 cup whipping cream
85g/3oz white bakers chocolate
1/2 cup marscapone cheese
5 Tbsp butter (room temperature)
1/4 tsp vanilla
3-4 cups powdered sugar

1. Melt bakers chocolate in a double boiler (or glass bowl over water on a low-boil).  Stir in whipping cream.

2. Allow to cool down, stirring occasionally to check consistency.

3. In a bowl, cream butter and marscapone.

4. Beat in vanilla.

5. Slowly mix in powdered sugar and white chocolate mixture (alternating between the two) once it is room-temperature.  

6. Place mixture in a large piping bag.  Tie off the end with a twist tie to prevent a mess, and chill in the fridge for 15-30 minutes until stiffened.  If over-chilled, simply leave out again until you are able to pipe.

7. In the mean time, spread raspberry preserve on half of the whoopie pie pieces.

8. Once chilled, pipe the creamy mixture onto the remaining whoopie pie halves.

9. Sandwich gently together with the raspberry preserve pieces.

10. Dust with powdered sugar if desired.


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