Host a Pink Morning Tea for breast cancer research with these pretty treats!
Photos: Rob Shaw/bauersy ndication.com.au
Raspberry Cream Whoopies Pies
Prep 25 mins / Cook 15 mins / Makes 14
125 g unsalted butter, softened
½ cup caster sugar
1 tsp vanilla extract
1½ cups plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
2/3 cup buttermilk
300 ml tub thickened cream
1 tsp vanilla bean paste
2 tsps icing sugar, plus extra to serve
125 g fresh raspberries, plus extra to serve
1. Preheat oven to moderate, 190 C. Lightly grease and line three large oven trays with baking paper. Mark 4.5 cm circles on paper about 5 cm apart.
2. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg and vanilla, beating until combined.
3. Sift flour, soda and baking powder together onto a piece of baking paper. With mixer on low speed, add flour mixture and milk to butter mixture in two batches. Beat slowly until well combined.
4. Spoon mixture into a piping bag. Pipe mixture onto trays, using drawn circles as guides.
5. Bake 10 to 15 mins until lightly golden and just firm to touch. Allow to cool slightly on trays before transferring to a wire rack.
6. RASPBERRY CREAM In a bowl using an electric mixer, beat cream, vanilla and half icing sugar together until soft peaks form. In a second bowl, combine raspberries and icing sugar. Mash well with a fork. Fold through cream.
7. Spoon into a piping bag fitted with a 1-cm plain nozzle. Pipe cream mixture over half rounds. Top with remaining rounds. Dust with icing sugar and scatter extra raspberries to serve. Store in an airtight container in the fridge.
White Chocolate & Rose Cupcakes
Prep 40 mins / Cook 30 mins / Serves 12
60 g white chocolate, chopped
1/3 cup water 90g butter, softened
¾ cup caster sugar
1¼ cups self-raising flour, sifted
½ cup pistachio nuts, processed to crumbs Crystallised rose petals, to serve
125 g butter, softened
1½ cups icing sugar, sifted
1 tbsp milk ½ tsp rosewater Pink food colouring
1. Preheat oven to moderate, 180 C. Then line a 12-hole muffin pan with paper patty cases.
2. In a small saucepan, heat chocolate and water on low, stirring until the mixture is smooth.
3. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition.
4. Fold in flour, nuts and warm chocolate mixture. Divide mixture evenly between the paper patty cases.
5. Bake 20 to 25 mins until cooked when tested with a skewer. Allow to cool completely on a wire rack.
6. ROSE BUTTERCREAM Meanwhile, in a small bowl, using an electric mixer, beat butter until creamy. Add icing sugar and milk in two batches until smooth. Stir in rosewater and tint to the colour.
7. Spoon buttercream into a piping bag with a 1.5-cm fluted nozzle. Pipe buttercream over cupcakes and top with crystallised rose petals.