Pear and blackberry whoopie pies

Pear Gluten free Whoopie (makes 48 5cm/2" size cakes)

Ingredients
2 1/4 cups gluten-free self raising flour (self rising flour)
4 tbsp unsalted butter, softened
4 tbsp of white butter (vegetable shortening)
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1/2 cup buttermilk
1 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
1 tsp xantham gum
1 tsp white vinegar
1 tsp vanilla extract
2 pears, peeled & blended

Cooking instructions

1. Preheat oven to 190 deg C (375 deg F).
2. Line two baking trays with parchment paper.
3. Peel and core pears, place them in a blender until blended finely.
4. In a separate small bowl combine the milk, bicarbonate of soda, and vinegar.
5. Beat butter, white butter, granulated sugar and dark brown sugar with an electric mixer until the mixture turns a pale colour.
6. Slowly, on a low speed, beat in the eggs and buttermilk until mixed thoroughly.
7. Gradually beat in milk, soda,vinegar mixture, flour and vanilla until mixed thoroughly
8. Gradually beat in blended pears until mixed thoroughly.
9. Pipe a splodge of batter onto one of the prepared baking trays and repeat 24 times, leaving a 5cm (2") gap between each splodge. Repeat above step on second prepared tray.
10. Bake one sheet at a time for 10 minutes.
11. Leave to cool for 5 minutes, then place cakes on a wire rack to cool.

Blackberry ganache filling (for 48 5cm/2" size cakes)

Ingredients
60 ml of whipping cream (1/2 cup heavy cream)
1/2 teaspoon vanilla essence
200g (7 oz) of finely chopped white chocolate
50g fresh blackberries, blended

Instructions

1. Bring cream to the boil in a small saucepan.
2. Remove from heat immediately and stir in chocolate until melted.
3. Stir in blended blackberries and vanilla essence until glossy.
4. Refrigerate for about 45 mins.

To decorate (for 24 5cm/2" size cakes)

Ingredients
48 Pear whoopie pies
Blackberry ganache Filling
Pink & purple pearls

Instructions

1. Spoon a teaspoon of ganache onto the flat side of cake. Spread to the edges.
2. Top with another cake, flat side down.
3. Repeat until you have 24 whoopie pies.
4. Roll whoopie pies in pearls.

Have a sweet day!

Pear and blackberry whoopie pies