Baking

Coconut and passionfruit whoopie pies

COCONUT AND PASSIONFRUIT WHOOPIE PIES
16 Item
50M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan forced). Line four oven trays with baking paper.
2.Beat butter and caster sugar in a small bowl with an electric mixer about 5 minutes or until thick and creamy. Beat in eggs, one at a time.
3.Sift dry ingredients into a large bowl, stir in butter mixture, milk and essence until combined. Drop level tablespoons of mixture onto trays, 5cm (2 inches) apart.
4.Bake two trays at a time, about 8 minutes or until puffed and golden. Stand on trays 5 minutes before transferring to a wire rack to cool.
5.Make passionfruit spread. Whisk passionfruit, egg yolks, sugar and cornflour in a small saucepan over low heat. Add butter, one piece at a time, whisking until combined. Bring to the boil, remove from heat. Refrigerate 30 minutes, stirring occasionally.
6.Sandwich cakes with passionfruit spread. Serve dusted with sifted icing sugar.

You will need about 6 passionfruit for the amount of pulp in this recipe. The cakes are best made on the day of serving. Assemble pies close to serving.

Note

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