Rose and raspberry whoopie pies

Recipe from: 11 February 2013
raspberries

Ingredients 16
Servings 30
Time 00:15

Ingredients

  • 125
    g
    butter
  • 250
    ml
    castor sugar
  • 2
    eggs
  • 5
    ml
    rose essence
  • 500
    ml
    flour
  • 5
    ml
    baking powder
  • 2
    ml
    bicarbonate of soda
  • 125
    ml
    buttermilk
  • Few drops of pink food colouring
  • For the filling:
  • 375
    ml
    cream
  • fresh raspberries
  • 250
    ml
    sifted icing sugar
  • Water to mix
  • Few drops of pink food colouring
  • Few pieces of Turkish Delight - cut into small cubes
 

Method

00:10
 
Cream the butter and sugar until very light and fluffy, add the eggs one at a time beating well after each addition.

Mix in essence. Sift the flour, baking powder and bicarbonate of soda. Add to the creamed mixture alternately with the buttermilk.

Mix in enough colouring to make the batter pale pink. It should form a stiff batter.

Spoon the mixture into a piping bag with a plain 1cm nozzle. Pipe blobs onto a baking tray lined with non stick baking paper.

Space the blobs apart to allow room for slight spreading of the mixture.

Bake at 180°C for 7-10 minutes until firm to the touch, Remove and cool.

Sandwich two pieces together with the whipped cream, raspberries and pieces of Turkish delight. Top with a little glace icing.

Reprinted with permission of Sasko Flour SA.

 
 

Read more on: recipe  |  american  |  cakes  |  starch  |  treats  |  baking
 

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