Wednesday, February 12, 2014

Red Velvet Raspberry Sweetie Pies

South African's have a serious soft spot for sweetie pies (around the world they're known as cutie pies, wagon wheels, moon pies or mallow puffs). But whatever you choose to call them, their squishy marshmallowy centres covered in a thin layer of chocolate will turn anyone to mush. I don't know about you, but I love them for the fact that sharing is not an option, the treat is designed for a solo indulgence(best done in the car on the way home so you can hide the wrapper and no one will know!). I'll also add that everyone has their own technique for eating a sweetie pie - mine being to bite off a piece then use my finger to dig out all the marshmallow inside before devouring the remnants.

But now that the original has been discontinued here in South Africa (my sincerest condolences if this is news to you...) you'll now have to get your fix by making your own. I thought outside the cake box and added a red velvet spin to mine, with some bright raspberries swirled in for good measure. The red hue transforms this childhood favourite into a sexy little red number, perfect to make for your sweetie.

In the spirit of a different kind of luuuurve, my super-talented sister and I teamed up to do this very special post. Sarah-Jane from Art Strings has transformed my boring recipe text into the most beautiful illustration so feast your eyes before you feast on the sweetie pies!  

And just incase, here is the boring recipe text...

Red velvet raspberry sweetie pies
Makes 20

2 egg whites
1/2 cup castor sugar
1 tsp liquid glucose
1 tsp vanilla extract
few drops red gel food colouring
¼ cup raspberry puree
20 fresh raspberries
20 round biscuits or wafers
250g dark chocolate, melted

Whisk the egg whites in a heatproof glass or metal bowl until soft peak stage. Add the castor sugar gradually until the meringue turns glossy. Place the bowl over a pot of gently simmering water and beat the meringue on high until the mixture feels hot to the touch (or 60C on a thermometer). Then add the liquid glucose. Remove the bowl from the heat transfer to a new bowl and beat on high until cool. Fold in the vanilla, red colouring and raspberry puree then place in a piping bag. Pipe a swirl onto each biscuit, insert a raspberry into the middle then finish piping more marshmallow on top. Dip the sweetie pies in chocolate and allow to set on a wire cake rack.

TIP The marshmallow fluff can be stored in a jar in the refrigerator for up to 1 week.

Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!) 

If you LOVE the illustrations as much as I do and require custom creations, you can contact Sarah by emailing 


  1. Hi,

    This recipe looks so delicious.

    Can I make the egg-frosting for cupcakes?

    I have a 3 year old son, but I see on the recipe that the whites are basically "cooked", so
    they would be "save" for him to eat?


    1. Hi Annette! Absolutely, I use this as a marshmallow frosting for all my cupcakes and you're right, because the egg whites are cooked, they are perfectly safe for kids and pregnant women to eat :) It's a great frosting as it's cheaper than making buttercream, and also less rich! Happy baking!

  2. Kates!! Again, simply amazed! and well done to your sister on such gorgeous illustrations! Super-Power-Sisters indeed! Much love to you! xx

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