Passionfruit And Lemon Whoopie Pies


125g butter, softened
1 cup (215g) caster sugar
2 teaspoons finely grated lemon rind
1 egg
2 cups (300g) plain flour
1 teaspoon bicarbonate of soda
1/2 cup (125ml) buttermilk

Passionfruit Butter

2 Passionfruit
50g butter
2 eggs, lightly whisked
1/2 cup (100g) caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour

Lemon icing

1 1/2 cups (230g) icing sugar mixture
2-3 teaspoons lemon juice

Preheat oven to 180°C. Line 4 oven trays with baking paper.

Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy. Add the egg and beat until well combined.

Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.

Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.

Meanwhile. to make the passionfruit butter, place the passionfruit pulp, butter, egg, sugar, lemon juice and cornflour in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 30 minutes to cool completely.

To make the lemon icing, place the icing sugar in a medium bowl. Gradually add lemon juice, until a thick paste forms, adding more lemon juice or hot water to form a spreading consistency.

Place whoopies, base-side up, on a clean work surface. Spread a little of the passionfruit butter over the base of half the cakes. Spread a little of the lemon icing over the top of the remaining cakes. Sandwich 1 passionfruit butter cake with 1 icing cake and place on a serving plate. Repeat with remaining cakes.

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