Raspberry-Lemon Whoopie Pies

The pies can be made through step 2, up to a day ahead. Assemble them just before serving. They look especially pretty dusted with confectioners sugar.

  • Prep:
  • Total Time:
  • Yield: Makes 15
Raspberry-Lemon Whoopie Pies

Source: Everyday Food, May 2010

Ingredients

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup plus 3 tablespoons light-brown sugar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1 cup fresh raspberries (4 ounces)

Directions

  1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.

  2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

  3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

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