Raspberry-Lemon Whoopie Pies
Author: 
Serves: 15
 
Ingredients
For Cakes
  • ½ cup butter (1 stick)
  • 1 cup light brown sugar
  • 1 tbsp. grated lemon zest
  • 1 tsp. vanilla extract
  • 1 large egg
  • 2¼ cup flour
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • confectioners’ sugar, for sprinkling
For Filling
  • ¾ cup heavy cream
  • 3 tablespoons light brown sugar
  • 1 cup raspberries
Instructions
For Cakes
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a mixer add butter, 1 cup brown sugar, and lemon zest. Beat until light and creamy.
  3. Mix in egg and vanilla to the mixture and scrape the sides down to incorporate everything.
  4. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  5. With the mixer on low add in the flour in three parts alternating with the milk until all is combined.
  6. Line two baking sheets with parchment paper. Scoop about 2 tbsp. of batter and drop on baking sheet, leaving at least two inches in-between each mound. Bake for 17-19 minutes, rotating baking sheet halfway through. The cake should spring back in the middle and be slightly golden brown on the edges.
For Filling:
  1. In the bowl of mixer fitted with the whisk attachment add in heavy cream and brown sugar. Beat until whipped cream forms in soft peaks. In a small bowl, mash raspberries with a fork, gently fold into whipped cream.
When ready to serve:
  1. Divide whipped cream on the bottom halves of cakes and top with another cake. Sprinkle with confectioners’ sugar.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/06/raspberry-lemon-whoopie-pies/