EAT-JAPAN Recipes
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At a glance
Cuisine/Diet
Type
Level
Cooking Time
Japanese Ingredients
Makes
around 24 mini whoopee pies

Mini Whoopie Pies

Puchi Whoopie Pie

recipe image Mix cute colours up with traditional Japanese flavours for a mountain of mini-treats.
Ingredients
  • 70g butter, warmed (take it out of the fridge 30m-1hr in advance)
  • 1 egg
  • 150g caster sugar
  • 1tsp bicarbonate of soda
  • 285g plain flour
  • 150ml buttermilk
  • 2-3 drops of vanilla extractr, or to taste
  • 1tsp matcha powder
  • a few drops of red food colouring
  • 2 tbsp freeze-dried yuzu (or fresh yuzu rind & juice, if you can find it; try your local Asian store or go online)

For the frosting:
  • 450g cream or soft cheese
  • 150 butter, softened
  • 350g icing sugar (sift to make it smooth)
  • a few drops of vanilla extract
  • 1tsp matcha powder, or to taste
  • 2-3tbsp ground sesame, or to taste
Methods/steps
  1. Heat the oven to Gas Mark 4/180°C
  2. Whisk the egg, hard, until full of air. Add the sugar, gradually. Mix well, mix hard!
  3. Add the softened butter, and beat hard again ? the mixture should be as light and air-filled as possible.
  4. Add the buttermilk, and vanilla to taste.
  5. Sift in the flour and bicarbonate of soda. Beat hard, until as smooth as you can get it.
  6. Divide the mixture into four bowls. For pink pies, add a couple of drops of red food colouring to the mixture. For green pies, add a teaspoon of matcha powder. For yuzu-y yellow pies, add either a few good sprinkles of freeze-dried yuzu or, if you are lucky enough to find it, the rind and a good squeeze of the juice of yuzu. Leave as is for vanilla pies.
  7. Line a tray with baking paper and use a piping bag to pipe out neat little blobs of mixture. For mini pies, think the size of a 50p coin. You will have to sandwich the blobs together once they are cooked, so try and be as consistent as possible. You can also use a spoon, but this is more hit-and-miss.
  8. Bake for 12-13 minutes, remove and leave to cool. We baked ours in colour batches to avoid disaster.
  9. Whilst your blobs are baking, make the filling. Mix the cream cheese, sifted icing sugar and butter together. Add a few drops of vanilla extract to taste, or customise ? we used 1tsp matcha powder in one batch, and 2-3tbsp ground sesame in the other. Mix well, and put in the fridge as you wait for your cake blobs to cool.
  10. Once your cake blobs are cool, sandwich together at will.

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