Whoopie Pies is available for purchase at your local bookstore or online at www.amazon.ca
Lemon Whoopie:
2¼ cups all-purpose flour
1¹⁄² tsp baking powder
1 tsp baking soda
¹⁄² tsp salt
4 Tbsp unsalted butter, at room temperature
4 Tbsp vegetable shortening
¹⁄² cup granulated sugar
¹⁄² cup (packed) brown sugar
2 large eggs
¹⁄² cup buttermilk
grated zest of 1 lemon
2 Tbsp fresh lemon juice
¹⁄² tsp vanilla extract
Position a rack in the center of the oven and preheat the oven to 375ºF. Line two baking sheets with parchment paper.
Sift together the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
Add the lemon zest, lemon juice, and vanilla and beat on medium for about 2 minutes, until completely combined. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
Makes about 48 two-inch cakes.
Lemon Mascarpone Filling:
3 cups confectioners’ sugar
¹⁄² cup mascarpone cheese, at room temperature
4 Tbsp butter, at room temperature
1¹⁄² tsp lemon extract
1 tsp grated lemon zest (optional)
Sift confectioners’ sugar onto a sheet of parchment paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the mascarpone and butter. Add the sugar on low speed. Increase speed to medium and beat until fluffy, about 3 minutes. Add the lemon extract and zest (if using) and beat until combined.
To read the review for Whoopie Pies, please click here
Excerpted from Whoopie Pies by Sarah Billingsley and Amy Treadwell. Copyright © 2010 by Sarah Billingsley and Amy Treadwell. Excerpted by permission of Chronicle Books. All rights reserved.
Loading ...