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Whoopie Pies

recipe image

In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. To save time, skip the step for making the cream and instead sandwich softened ice cream between the luscious lemon cakes.

Cal/Serv:
546

Yields:

6

Total Time:

0

hours

40

mins

1 1/2
c.

cake flour

1
tsp.

baking powder

1/4
tsp.

salt

1/4
tsp.

baking soda

6
tbsp.

unsalted butter

1
c.

sugar

2
tbsp.

sugar

3


large eggs

1/4
tsp.

vanilla extract


c.

milk

1


lemon

1
c.

cold heavy cream

2
tbsp.

crystallized ginger

  1. Make the cakes: Heat oven to 375 degrees F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
  2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.

Whoopie Pies

Ann Stratton

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