Our Fridaylicious recipe for today was found on a fantastic website (see below). I It looks so yummy and I can’t wait to try it!
*Bakewell Whoopie Pies*
Makes about 20
Bakewell Whoopie Pies
Delicious double almond cake/biscuits with a filling of seedless raspberry jam and lucious marshallow cream, drizzled with an almond drizzle icing and topped with flaked almonds and glace cherries. Oh my but these are some good. I believe if I opened my lunch bucket and found one of these, I’d be shouting “Whoopie” too! To make perfectly round whoopie pies use a piping bag with a wide piping nozzle.
5 Tbls unsalted butter, melted
1 large free range egg
3/4 cup of sugar (3/4 cup)
slightly more than 1/2 cup sour cream (slightly more than 1/2 cup)
about 3 TBS (Plus 1 TBS) if needed of cold milk
1/2 tsp vanilla extract
1/2 tsp almond extract
flour
3/4 tsp baking soda
1/2 cup of ground almonds
For the marshmallow cream filling:
18 large marshmallows (18 large ones)
1/8 cup of milk (1/8 cup)
8 1/2 Tbls very soft unsalted butter (8 1/2 TBS)
about 4 heaped TBS of seedless raspberry jam, stirred to loosen
For the drizzle:
1 1/2 cups icing sugar, sifted
cold water
few drops of almond extract
To finish:
10 glace cherries, halved
flaked almonds
Preheat the oven to 350*F. Line some large baking trays with nonstick baking paper and set aside.
Whisk the egg with an electric hand whisk until light and fluffy. Continue to whisk adding the sugar a bit at a time until thick and glossy. Beat in the melted butter, sour cream, milk, vanilla and almond extracts. Sift the flour and baking soda together and then add this to the liquid mixture, beating it in until smooth. Fold in the almonds and if need be the additional TBS of milk. You want a fairly thick batter, not too runny. Spoon into a piping bag with a wide piping nozzle fitted.
Pipe walnut sized balls onto the baking sheets, leaving about 2 1/2 inches between each. (Alternately you can spoon walnut sized blobs onto the sheets) This will take a few batches of baking so don’t worry if they don’t all fit on the trays at once.
Bake for 12 to 13 minutes, until slightly browned and crisp around the edges. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to finish cooling. Repeat with remaining batter until it is gone.
To make the marshmallow cream, place the marshmallows and milk in a small saucepan. Cook, stirring, over low heat, until the marshmallows have melted and completely amalgamated with the milk Remove from the heat and cool. Add the butter and beat together until smooth and light.
To assemble, sandwich two cookie/cakes together with a layer of raspberry jam on the bottom, topped with a dollop of marshallow cream. Place the sandwiched whoopie pies onto a baking rack. Whisk together the icing sugar, a few drops of almond extract and enough cold water to make a runny drizzle. You don’t want it too runny or too thick. Just add it a bit at a time until you get the proper consistency. Drizzle this over the whoopie pies, topping each with 1/2 of a cherry and some flaked almonds before it sets. Allow to set before serving.
These will keep for several hours once filled and iced. Best eaten on the day they are baked! (Not a problem I’d say!!)
I found this recipe on a wonderful website…
Read more at http://en.petitchef.com/recipes/bakewell-whoopie-pies-fid-808530#jcGtUd4uj2vRjUC8.99
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