Mini Raspberry Pies on a Spoon!

It all started on the 4th of July.

 I was walking around the 4th of July Parade with a little tray inspired by vintage cigarette girls.
Way better than cigarettes, the tray was full of cake pops that I was selling.
And mini raspberry pies that I attached to a spoon.

As I passed the crowds in my white halter dress I giggled, "It's the cupcake parade!"
I got a few laughs out of that.
I heard a lots of kids saying, "I want one!"

Pie is good. Pie is great. So are cupcakes. And cake pops. Cookies. Sugar in general. ♥
There is this huge battle right now in the media.
Are cupcakes dying? Is pie the next big "thing?"

A lot of people in my area ask me where the old school bakeries went.

This is where I came up with the mini pies on a spoon.
They are sort of like a cupcake. A small serving, but it is very tasty and so filling!
And *adorable.*

There is something about eating a pie off of a spoon that makes life an indulgent treat. If even for that mini moment.

You can try it too!

Most important Ingredient:   Love and Patience. Love always makes everything I make taste better.
My favorite fruits to use inside of this mini pie so far: Strawberries and Raspberries.

Mini Pie Filling Recipe:

Ingredients Needed:
1 Cup of Sugar
3 T + 2 tsp Corn Starch
3 T Corn Syrup
1 1/2 Cups of Water
4 T strawberry or raspberry gelatin
1 Quart of Strawberries or Raspberries

Slice strawberries. They don't need to be perfect little slices. It is ok if there are chunks. Eating a pie with random different chunks & shapes of strawberries is more fun!

1. In a pan on the stove, whisk sugar and cornstarch together
2. Add Corn Syrup & Water
3. Continue to whisk until boiling.
4. Once boiling, whisk for 5 minutes continuously.
5. Take off stove and add Jello.
6. Let the mixture cool.
7. Once cooled, add strawberries to the mixture.
8. Then add to your mini pies! You can cut a large opening into the end of your pastry bag & pipe the filling into your mini pies. Or just use a spoon. It's really up to you. ♥


Pie Crust:

I used a pre-made, roll out pie crust for these.  (Pillsbury is the best!)  If I feel very motivated, my pie crust recipe from scratch is a magical secret handed down to me from a friend.
I recommend you use a pie crust recipe that has a story like this behind it if you are going to make one from scratch! It just adds the *LOVE*.

1.  Spray a mini muffin pan with non-stick spray.

2.  I cut the pie crust into mini squares with my pastry cutter and formed them into muffin shapes in the mini cupcake pan.You can flute the edges if you want to get really fancy schmancy.

3. I filled them with the yummy strawberry pie filling and used my left over pie crust to lattice the top of the pie. ♥

4.  I baked my mini pies in the oven at 450 for 10 minutes.  And another 15 minutes at 350 or until golden brown.

5.  I removed the mini pies from the oven and let them cool for about 45 minutes.


This is where all the cuteness comes together:

You will need:
Woodsies (A Package of Wooden Craft Spoons you can get at your local craft store)
Parchment Paper
Candy Wafers (I chose red because it looks pretty)
A Melting Pot or a bowl & a Microwave
Pretty Ribbon

1.  Line your countertop with parchment paper.
2.  Line up all of your sweet mini pies in a row on top of the parchment paper.
3.  Melt your candy wafers in a melting pot or for 30 seconds in a bowl in the microwave.
3.  Take out your wooden spoons.
4.  Dip the wide "spoon end" in the melted candy wafers.
5.  Immediately "glue" the spoon to the pie like shown here:

So adorable.
Let the spoon on the pie cool for about 15-20 minutes.
If this is for a gift, you can tie a ribbon to the spoon.
Or if the pie is for you, just eat it and enjoy!

Strawberry Fest Cupcakes with Surprise Pies inside!

I am so ecstatic right now. It was about 24 hours ago that I sold out all of my cupcakes in the span of 2 hours at the Strawberry Fest, right outside of Cronie's restaurant in Waupaca. ♥

I had no idea how popular the Strawberry Fest is, and that people were going to adore my cupcakes so much.  It feels so good to make people squeal with delight when they look at my cupcakes! One lady asked if they were actually edible.  Another asked me if I was selling my portfolio as a book. (I had to say no...even though my dream is to write a book about cupcakes somehow!)

My favorite quote of the day was from a new cupcake friend. She posted it on my Amanda Cupcake Facebook page after the Strawberry Fest. People like her make me love love love what I do.

"I'm in love with Amanda Cupcake's cupcakes!!!! Soooo ooober yummy at the strawberry fest... by far the best strawberry feature showing at the event!!! No joke!!!"

I practiced my premiere cupcake recipe before the Strawberry Fest. I actually thought it was going to be an Amanda original.  I thought of it on my own, but then I discovered that many other people have tried this and succeeded as well.  ♥

A strawberry pie inside of a cupcake! The one in the picture above is my White Velvet Cupcake.
YUM.

My main inspiration for this is that cake people aren't usually pie people.
And pie people aren't usually cake people.
But wouldn't it be a perfect world if we could combine both in one beautiful dessert?
So yesterday at the Strawberry Fest, the world was perfect.
Cake and Pie people agreed to compromise.
I think they were happy about it.

The cool thing about these surprise pie cakes-is that you can add the little pies to any flavor of cake you wish.  I suggest buying the boxed cake mix first to experiment.
But once you get that down, the texture of a cake from scratch is *way better* for the pie inside of a cupcake recipe. 

I used ready made pie crust (since I was already making everything else from scratch).  I cut the pie crust into small squares.  Then I used these adorable little pastry tins to mold the pie crusts!

 

I added the strawberry pie filling,  set the pies on a cookie sheet and baked them in the oven on a temp of 425 degrees for about 10 minutes. Then reduced the temperature to 350 degrees and baked for another 10-15 minutes until just light brown.



How cute do they look after you pop them out of the pastry tin? Hint:  use a toothpick or a fork to pop them out of the tin easily.

Pipe a small amount of cake batter onto the bottom of your cupcake liner.  Then insert your mini pie on top of the batter. The pie shouldn't sink to the bottom of the batter. The little pie boat will float nicely on your cake batter.

Then cover the pie with your cake batter! It might look like this. A pie sandwich!
I won't stop you if you decide to eat it right now.
But when it is done baking.......



..Look how beautiful it is to eat.
And I won't forget to mention that the combo of cake & pie is amazing. I used to be one of those "cake" people.  This cake & pie thing has opened me up to a whole new world!

The possibilities are endless now.
You can make swirls.

Or top your cupcake with another mini pie for the ultimate decadence.

Strawberry pie inside of a red velvet cupcake is heaven on earth.

I frosted some to look just like little pies ♥ Looks like someone was about to eat this one! There is a little finger print on the bottom right. Busted!

Here I am, almost sold out at the Strawberry Fest!

Strawberry Pie Filling Recipe:

Ingredients Needed:

1 Cup of Sugar

3 T + 2 tsp Corn Starch

3 T Corn Syrup

1 1/2 Cups of Water

4 T strawberry gelatin (or JELLO)

1 Quart of Strawberries

Slice strawberries. They don't need to be perfect little slices. It is ok if there are chunks.  Eating a pie with random different chunks & shapes of strawberries is more fun!

1.  In a pan on the stove, whisk sugar and cornstarch together

2.  Add Corn Syrup & Water

3.  Continue to whisk until boiling.

4.  Once boiling, whisk for 5 minutes continuously.

5.  Take off stove and add Jello.

6.  Let the mixture cool.

7.  Once cooled, add strawberries to the mixture.

8.  Then add to your mini pies! You can cut a large opening into the end of your pastry bag & pipe the filling into your mini pies.  Or just use a spoon. It's really up to you. ♥

Optional:  Add red sparkly disco dust. (it is edible and fun).