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Cherries, lime, tequila, and sugar. Need I say more?
Preheat oven to 350ºF and line a baking sheet with a silicone mat.
Pour cherries into a blender and puree. Pour puree into a fine mesh sieve set over a bowl. Set aside to allow the liquid to drain out.
To make the whoopie pies, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl cream together the butter and sugar. Add in the egg and vanilla extract and combine. Alternate adding the dry ingredients about 1 cup at a time and the milk, combining completely after each addition. Fold in the lime zest and the cherry puree.
Affix a pastry bag with a round, open tip and fill with batter. Pipe the batter onto the silicone baking mats, making circles about the size of a quarter. Be sure to space the circles about 3 inches apart. Place baking sheets in the oven and bake for 8 minutes. Remove from oven and allow to cool on pans for about 5 minutes before transferring them to wire racks.
To make the filling, cream together the butter and the shortening. Add in the confectioner’s sugar about 1 cup at a time and combine completely after each addition. Beat in the vanilla extract, merengue powder, salt, lime juice, and tequila. Beat for about 10 minutes.
Match the whoopie pie chips up by size and fill with frosting by either spreading it on one side with a spatula or using a pastry bag.
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