Whoopie Pies With Raspberries And Lemon-Scented Cream Recipe

Name: Whoopie Pies With Raspberries And Lemon-Scented Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chocolate cakes:; 2 cups all-purpose flour; 2/3 cup Dutch-process cocoa; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 1 cup well-shaken buttermilk; 1 teaspoon vanilla extract; 8 tablespoons (1 stick) unsalted butter; 1 cup dark brown sugar; 1 large egg; For the filling:; 12 ounces whipping cream; 1 teaspoon vanilla extract; 4 teaspoons confectioner's sugar; 1 teaspoon lemon zest (from one lemon); 6 ounces fresh red raspberries (about 30)

Servings: persons

For the chocolate cakes:
2 cups all-purpose flour
2/3 cup Dutch-process cocoa
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup well-shaken buttermilk
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter
1 cup dark brown sugar
1 large egg
For the filling:
12 ounces whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioner's sugar
1 teaspoon lemon zest (from one lemon)
6 ounces fresh red raspberries (about 30)

1
First, prepare the cakes. Preheat oven to 350u00b0 F.
2
Whisk together flour, cocoa, baking soda, and salt.
3
In another bowl, cream together butter and sugar. When light and fluffy, add in egg.
4
Mix in 1/2 of the flour mixture into the butter mixture.
5
Add vanilla and buttermilk.
6
Combine in the rest of the flour mixture with the batter.
7
Measure out 1/4 cupfuls of batter onto two baking sheets, leaving about 2 inches around each cake. Bake for about 12 minutes, switching pan position after 6 minutes. Cakes are done when they spring back to touch. Be careful not to overbake or they'll dry out. Cool completely on baking sheets before assembling into whoopie pies.
8
While cakes are baking, prepare the filling. First, whip cream into soft peaks, then gently stir in sugar, lemon zest, and vanilla. Refrigerate until ready to assemble whoopie pies.
9
Assemble whoopie pies just before serving. Mound about 2 tablespoons of prepared cream filling onto the bottom half of a cake. Then place about 5 raspberries onto cream, and top with another cake, bottom down. There will be extra cream-- feel free to serve with another dollop on the side, if eating on a plate.

1423

kcal

Calories

104

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the chocolate cakes:, 2 cups all-purpose flour, 2/3 cup Dutch-process cocoa, 1 1/4 teaspoons baking soda, and more.

Yes, Whoopie Pies With Raspberries And Lemon-Scented Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whoopie Pies With Raspberries And Lemon-Scented Cream

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