Raspberry-lemon Whoopie Pies

  |  
Mar 5, 2015
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Yummy everyday food

Difficulty Level: easy

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Ingredients

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

Instructions

  1. Preheat oven to 180 degrees celsius. 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, beat to combine. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Beat in flour mixture in 3 parts, alternating with milk and ending with flour mixture. 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, 17-19 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.

  4. divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

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