The traditional "whoopie pie" is apparently a chocolate cake with a vanilla cream filling (which sounds delicious) but I decided to try some blueberry-lemon ones instead. On a side note, Maine's state dessert just happens to be blueberry pie so this could be a marriage made in Maine-heaven.
Anyway...I love blueberry and lemon together (such as in this lemon blueberry bread) so I was excited to try this particular recipe out. The cakes are fluffy and filled with sweet blueberries and the filling has cream cheese and a bright lemony flavor to compliment. This is a great individual dessert to serve at a party, forks are totally optional since this is one cake you can pick up with your hands. :) I can't wait to try some other versions of the whoopie pie. If you have a good recipe, let me know in the comments below.
Blueberry-Lemon Whoopie Pies, Food Network Magazine, September 2012
makes 6 pies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
4 ounces cream cheese, room temperature
3 tablespoons butter, softened
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
pinch of salt
1 1/2 cup confectioners' sugar
To make the cookies/cakes, whisk together the dry ingredients and set them aside. In the mixer beat together the butter, sugar and vanilla until nice and fluffy. Add the egg and mix to combine. With the mixer on low, alternate adding the flour mixture and the milk until the batter is combined and then stir in the blueberries.
Drop the batter (2 tablespoons each) on two parchment paper lined baking sheets. There should be six cakes per tray. Smooth the mounds with your wet finger. Put the trays in the refrigerator for 30 minutes to firm them up.
Position one oven rack in the center and one in the lower third of the oven and preheat to 375 F.
Bake the cakes until they are light golden on top, 10-12 minutes. Rotate the two trays half-way through the baking. When they are done, let them cool on the trays for 5 minutes and then remove them to wire racks to finish cooling completely.
While they are cooling, make the filling. Mix together the butter, cream cheese, lemon zest and juice, vanilla and salt. Once that is smooth, put the mixer on low and slowly mix in the confectioners' sugar.
To assemble the pies put 2 tablespoons of the filling on the underside of six of the little cakes and then sandwich another on top. Serve immediately or refrigerate them until you are ready to serve them. You can even make them ahead and store them overnight. Enjoy!