Lemon-Raspberry Whoopie Pies
Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.
“The cakes are light and soft, and the creamy filling sandwiches them securely together,” Erin McDowell, pastry chef and author of The Fearless Baker, tells us. “Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.”
Now do you know anyone who’s hosting a picnic?
½ cup (113g) unsalted butter, at room temperature
1 cup (198g) granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2½ cups (301g) all-purpose flour
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup (226g) whole milk
2 tablespoons lemon juice
⅔ cup (103 g) seedless raspberry jam
3 tablespoons heavy cream
1 cup (226g) unsalted butter, at room temperature
4¼ cups (482g) confectioners’ sugar, plus more for finishing
¾ teaspoon pure vanilla extract
1½ cups fresh raspberries
1. Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about ⅓ of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
4. Scoop the batter into ¼ cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.
5. Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut ½-inch opening from the tip.
6. Turn over half of the cooled cakes. Pipe frosting into the center until it is about ½-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.