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Passionfruit lemon whoopie pies
Passionfruit lemon whoopie pies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious mini cakes for elegant occasions.
Ingredients:
  • 125g butter, softened
  • 215g caster sugar
  • 2 tsp finely grated lemon rind
  • 300g plain flour
  • 2.50 gm bicarbonate of soda
  • 125ml buttermilk
  • 2 passionfruit
  • 50g butter
  • 2 eggs, lightly whisked
  • 100g caster sugar
  • 21.00 gm lemon juice
  • 2.50 gm cornflour
  • 230g icing sugar mixture
  • 2-15.90 gm lemon juice
Instructions:
  • Preheat the oven to 180°C and line 4 oven trays with baking paper.
  • In a medium bowl, use an electric mixer to whip the butter, sugar, and lemon zest until fluffy. Mix in the egg until fully incorporated.
  • Incorporate the flour, bicarbonate of soda, and buttermilk in alternating batches, stirring until just combined.
  • - Using a spoon, drop level tablespoons of mixture onto the lined tray spaced 5cm apart to allow for spreading. - Bake 2 trays in the oven, swapping halfway through, for 8-10 minutes until puffed and golden. - Let them cool for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining trays.
  • For the passionfruit butter, combine passionfruit pulp, butter, egg, sugar, lemon juice, and cornflour in a saucepan over low heat. Stir and cook for 5 minutes until thickened. Chill in the fridge for 30 minutes until cooled.
  • For the lemon icing, place icing sugar in a bowl. Slowly mix in lemon juice until a thick paste forms, adjusting with more lemon juice or hot water for desired spreading consistency.
  • Lay the whoopies, base-side up, on a clean work surface. Spread a thin layer of passionfruit butter on half the cakes and a thin layer of lemon icing on the other half. Pair up one passionfruit butter cake with one icing cake to make a sandwich, then transfer it to a serving plate. Repeat this process for the rest of the cakes.

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