Categorized:

  • Cookies
  • Desserts

Tagged:

  • blueberries
  • butter
  • cake flour
  • cream cheese
  • eggs
  • flour
  • kiwis
  • lemon
  • lemon extract
  • lemon juice
  • powdered sugar
  • raspberries
  • strawberries
  • sugar
  • vanilla extract
Mini Fruit Pizzas with Lemon Cream Cheese Frosting - 1

Mini Fruit Pizzas with Lemon Cream Cheese Frosting

Ingredients

  • 1 1/2 cups all-purpose flour* (scoop and level to measure)
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Sliced fresh fruit , for topping* (probably about 3 cups)

Lemon Cream Cheese Frosting

  • 8 oz cream cheese , softened
  • 1/2 cup unsalted butter , softened
  • 2 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 1/2 cups powdered sugar

Instructions

  • In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and sugar until creamy and slightly pale and fluffy, about 1 - 2 minutes. Mix in eggs one at a time, then blend in vanilla.
  • With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions, shape each into a disk and cover with plastic wrap. Chill 3 hours or up to overnight.
  • Preheat oven to 375 degrees. Dust a clean working surface with a fair amount of flour, remove one dough from refrigerator, unwrap and place on floured surface. Sprinkle top with flour and roll to 3/8-inch thickness (right between 1/2-inch and 1/4-inch).
  • Cut into 2 1/2-inch rounds then transfer to a Silpat or parchment paper lined baking sheet. Bake in preheated oven 7 - 9 minutes (cookies won’t become golden so don’t over-bake. You want them slightly set but they should still make an indentation when touched).
  • Remove from oven and allow to cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough. Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.
  • For the Lemon Cream Cheese Frosting:
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.
  • Mix in lemon juice, vanilla, and lemon extract. Add powdered sugar and whip mixture several minutes longer until fluffy.

Notes

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